I am hoping Karen can use (better improvise) this excellent recipe for key lime pie. I thankfully found some key limes here in Toronto, at Whole Foods. My those tiny limes are difficult to juice!

Key lime pie is made with sweetened condensed milk, add the lime juice which in effects curdles the mix (and thickens). I wanted to replicate the recipe, in a low carb version. I used the Carnation Evaporated milk, and attempted to curdle it with the lime juice. It was not thick enough. Now, I first thicken the evaporated milk, with either ThickenThin Not starch or my new find Konjac Glucomannan Powder (found at www.konjacfoods.com); then I sweeten with sugar substitute and follow the recipe from the Joy of Cooking (1/2 cup key lime juice, with 1 tbsp. of grated lime peel). This gets added to an almond crust. It is tangy and terrific and much more authenic than the LC key lime pie recipes on the internet (that uses sugar free jello).

I hope someone will enjoy the recipe. And regular limes work well too!