Key lime pie is an often overlooked desert menu item. It usually loses out to cheesecake, chocolate cake, and other after dinner delicacies. However, I implore you to try this recipe for yourself. It’s one of the best combinations that I’ve tried. Take my Low Carb New York Cheesecake Ice Cream recipe and just swap the cheesecake flavoring for LorAnn Oils Flavor Fountain Flavorings, Key Lime. In fact, I think the pie crust works better with this flavor than the cheesecake. Oh, and here’s an idea for the cheesecake ice cream: instead of the faux graham cracker crust, make my Low Carb Oreo Cookies and crumble those up in the cheesecake ice cream instead.
And now some food porn: