Key Limish Pie Dessert (crustless, gluten free)

Crustless ‘Key Lime’ Dessert

This is based on a recipe from Sugar Bust for Life!

Package of sugar free jello (lime or lemon). Make the gelatin according to directions or make with slightly less water than calls for. Begin chilling before you start the filling.

Filling:
8 egg yolks
2 sticks of butter
3 1/2 teaspoons splenda
6 tablespoons lime juice
3 teaspoons lime zest
2 cups whipping cream
1 teaspoon vanilla

For ‘Key Lime’

Beat the egg yolks until lemon colored. Add butter and beat again. Heat this mixture in a double boiler over medium high heat. When it begins to coat the sides of the pot or the back of the spoon, remove from stove and the Splenda, lime juice and peel.

Beat this until smooth as cream with flecks of lime peel.

IN a separate bowl, whip cream with 1/2 teaspoon of Splenda. Whip cream until stiff. Fold this into the lime cream mixture.

Combine this with slightly thickened gelatin, pour into two pie pans (or a 9X13) and chill for at least two hours, until thick.

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