Ingredients

The following ingredients have 12 Servings
  • 1 recipe shortbread cookies (or any low calorie cookies of choice, crushed (1 1/2 cups))
  • 1/4 cup granulated sweetener of choice
  • 5 tablespoon light butter (or light margarine)
  • 2 cups Greek yogurt (non-fat)
  • 1 cup cream cheese (non-fat or dairy free)
  • 2 large eggs
  • 2/3 cup granulated sweetener of choice
  • 1/4 cup all purpose flour (gluten free, if needed)
  • 1/4 teaspoon salt
  • 1 tablespoon lime juice
  • 1 teaspoon lime extract (optional)
  • 1 13.5 oz coconut milk (chilled)
  • 4 tablespoon sugar free powdered sugar
  • 1 teaspoon lime extract (optional)

Instruction

  • Preheat the oven to 170C/325F. Lightly grease an 8-inch springform pan and set aside.
  • In a bowl, add your crushed cookies, sweetener, and melted butter and mix until combined. Transfer into the pan and press into place.
  • Add your filling ingredients into a blender and blend until smooth. Transfer on top of the crust and place in the oven. Bake the pie for 45-55 minutes, or until the middle is set.
  • Remove the pie from the oven and let it cool completely. Once cool, refrigerate for at least 4 hours, or overnight.
  • Once the pie is chilled, prepare the whipped topping. Scoop out the cream portion of the coconut milk and add it into a mixing bowl. Add the sweetener and lime extract and beat until soft peaks form. Spread over the top of the pie and slice and serve.