Instructions

• Preheat oven to 170°C/325°F. Lightly grease an 8-inch springform pan and set it aside.
• Make the crust: combine 1 1/2 cups crushed shortbread or low-calorie cookies, 1/4 cup allulose, and 5 tablespoons melted light butter or light margarine in a bowl. Mix until evenly combined, then press the mixture firmly and evenly into the bottom (and slightly up the sides, if desired) of the prepared springform pan.
• Prepare the filling: in a blender or food processor, add 2 cups non-fat Greek yogurt, 1 cup non-fat (or dairy-free) cream cheese, 2 large eggs, 2/3 cup allulose, 1/4 cup all-purpose flour (use gluten-free if needed), 1/4 teaspoon salt, 1 tablespoon lime juice, and 1 teaspoon lime extract (optional). Blend until the mixture is completely smooth, scraping down the sides as needed.
• Pour the blended filling over the pressed crust, smoothing the top with a spatula.
• Place the springform pan on a baking sheet (to catch any drips) and bake on the center rack for 45–55 minutes, or until the edges are set and the center is mostly set with a slight jiggle.
• Remove the pie from the oven and let it cool completely at room temperature. Once cooled, refrigerate the pie for at least 4 hours or overnight to fully set.
• Prepare the whipped topping: with the 113.5 oz chilled coconut milk, scoop out the firm cream portion into a mixing bowl (reserve or discard the remaining liquid). Add 4 tablespoons sugar-free powdered sugar and 1 teaspoon lime extract (optional). Beat with an electric mixer until soft peaks form.
• After the pie has chilled, spread the whipped coconut topping evenly over the pie. Release the springform, slice, and serve.