By These key lime bites will be the hit at your next BBQ! I plan on making these all summer.
Safe + Fair has what I like to call their summer flavors for me – Key Lime Pie Granola and Strawberry Shortcake Granola – along with their respective popcorn flavors. Yum! The key lime is one of my favorites. It’s light, bright and not overly sweet. Two packages of their granola is only $13 – don’t forget to use my discount code Biz20 to save 20%. If you order is over $40 after my discount, you’ll get free shipping too – whoop!
Can you use regular limes in key lime pie?
Yep! I looked at three different stores where I live and didn’t find any, so I used regular limes. Key limes are smaller though, so while my recipe calls for the juice and zest of 3 limes, you may need to use 6 key limes to get the same lime taste.
Can you make key lime pie gluten free?
Yep! The cookie crust is gluten free because I used the oats and granola to make the cookie. If someone in your family has a peanut or tree nut allergy, simply leave out the PB2 in the cookie – it’s good with or without and the cookie will hold together.
Be sure to use something to press down the cookies prior to baking.
Love the random heart in the custard. Since I am not a baker, did I make custard? Who knows, all I know is its delicious.
Key Lime Pie Bites
8
5 minutes
25 minutes
1 hour
1 hour 30 minutes
These key lime bites are going to be the hit at your BBQ’s this summer. You can make this ahead of time and assemble right before serving so the cookie stays crisp, and the filling is light and fluffy.
Ingredients
For the cookie:
1 cup quick oats
1 teaspoon Splenda
1/2 teaspoon salt
3 tablespoons sugar free pancake syrup
1/3 cup Safe + Fair Key Lime Pie Granola
(optional if there are no nut allergies – 2 tablespoons of PB2 mixed with 3 tablespoons water)
For the filling:
12 ounce can fat free evaporated milk
zest and juice of 3 limes (I used regular limes, but key limes are great too!)
1/4 cup flour
1/2 cup Splenda
2 egg yolks
Cool Whip and Lime Zest for Garnish
Instructions
Heat oven to 350. Mix all the cookie ingredients together and divide the mixture into 8 muffin cups. Using a small glass, press the cookie mixture down and bake for 20-25 minutes, or until golden brown. Let cool completely.
For the filling:
In a pot, add the condensed milk, lime juice and lime zest and bring to a simmer.
In a large bowl, mix the flour, Splenda and egg yolks.
Slowly pour the milk mixture into the egg mixture, stirring constantly (you don’t want to make scrambled eggs!) and once the milk has been incorporated, put that mixture back in the pot.
Cook the mixture over medium low heat for 5 minutes, stirring constantly. It will thicken as it cooks. Remove from heat, let cool and refrigerate for one hour.
Assemble: Place the cookies on a plate, divide the key lime mixture on top of the cookies, garnish with Cool Whip and lime zest.
Notes
On my WW plan, each bite is 4 points. Click this link to see what the points would be on your WW plan.
If you love lime, check out my mock mojito where I make a simple syrup that’s sugar free!
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