Low Carb Whipped Key Lime Pie

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   Notes:

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   1. I use Old London melba toast, which comes in a box of pre-packaged units. The box, as a whole, has a net weight of 0.5 ounces.

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   2. The Cool Whip tub should be the 8 ounce container.

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   3. You may use the 4-serving size of Jello; however, if you'd like a bit more a tang to your pie, use the 8-serving size!

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   In a food processor, mix melba toast, melted butter, and Xylitol until it becomes a crumb-like mixture. Press into the bottom of a 9-inch pie pan and set aside.

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   Bring water to a boil. Remove from heat and add Jello mix, stirring until completely dissolved. Add lime juice and mix well. Refrigerate mixture approximately 45 minutes (it will still be liquid).

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   Remove mixture from refrigerator and add Cool Whip. Stir until uniformly mixed. Pour into crust, and refrigerate for 3 hours before serving.

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   Enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.