1 week ago
Wednesday, July 7, 2010
Normally Key Lime Pie is made with condensed milk but this version is specially made for people looking for low glycemic options. We included 20% of white whole wheat flour in the pie dough and turned added lemon juice to a pastry cream for the filling. Enjoy!
GI Key Lime Pie
1 cup *pastry flour
4 tablespoons white whole wheat flour
12 tablespoons cold shortening
1 tsp salt
1 tsp coconut extract
6 tbs cold water
1 baking bag with beans for blind baking
Dissolve salt in water for even distribution. Add the coconut extract.
Place water and shortening in a mixing bowl and rub or cut shortening into flours.
Add the water mixture to the flours and mix gently only until incorporated to avoid developing gluten.
Put the dough in the refrigerator for a couple of hours.
Sprinkle a little flour in a flat surface and roll the dough out.
Transfer the dough to a pre-greased baking pie pan. Place the beans on top and bake for 30 minutes at 375 F.
Remove from the oven and let it cool.
2 cups milk (or half and half)
¼ agave syrup
2 egg yolks
3 tbs corn starch
¼ cup lemon juice
3 tbs cold butter cut in small squares
Boil milk with agave.
Mix eggs with cornstarch.
Temper the eggs with the milk.
Bring to a boil until it thickens and add the lemon juice. Stir quickly and remove from heat.
Put the pot in iced water and add the butter until all is melted and incorporated.
1 cup unsweetened coconut
1 pint heavy cream or sugar-free whipped cream
1 tsp Deluxe White vanilla
2 tbs agave syrup
Cover pie with coconut.
Combine cream with vanilla and syrup and whip until hard peaks form.
Put the mixture in a Ziplock bag and decorate as desired with lemon wedges.