• 1 package (8 oz) sugar-free oatmeal or gingersnap cookies, crushed (1 ¾ cups crumbs)
  • 3 Tbsp of a stevia-based sweetener* (like Truvía®)
  • 3 Tbsp butter, melted
  • 2 Tbsp cornstarch
  • 1 can (12 oz) evaporated milk
  • ⅛ tsp salt
  • 4 egg yolks
  • 5 oz (½ cup plus 2 Tbsp) lime juice
  • 1 tsp lemon extract
  • 8 Tbsp frozen (thawed) sugar-free whipped topping

Serving Size: 1 slice
Yield: Makes 8 servings


  1. Heat oven to 350°F.
  2. In medium bowl, stir together cookie crumbs, 1 tablespoon stevia-based sweetener* (like Truvía®) and melted butter. Press in bottom and 1 inch up side of ungreased 9-inch pie plate. Bake 10 minutes.
  3. Meanwhile, place cornstarch in medium bowl. Slowly beat in milk with whisk, then beat in salt and egg yolks. Add 2 tablespoons stevia-based sweetener* (like Truvía®), lime juice and lemon extract; beat with whisk. Pour into crust (it doesn’t matter if crust is still hot).
  4. Bake 25 to 27 minutes or until filling starts to set around edge. Filling will still look runny, but will thicken and set as it cools.
  5. Cool completely on cooling rack, at least 25 minutes. Cover and refrigerate 8 hours before serving. Top with whipped topping.

*Please consult online conversion chart, as conversions vary by brand