Key Lime Pie with Jaca

A classic Florida-style key lime pie with a buttery macadamia graham cracker crust and a silky, tangy custard filling — made healthier with Jaca (allulose). This is a Jaca-adjusted healthier version adapted from Sally's Baking Addiction.

Prep Time: 20 minutes | Cook Time: 28 minutes | Servings: 8

Ingredients:

• 11 full-sheet graham crackers (about 160g)
• ½ cup salted macadamia nuts, roasted
• ¼ cup Jaca (allulose) for crust — replaces 2 tablespoons sugar at 2x ratio
• 5 tablespoons unsalted butter, melted
• 28 ounces full-fat sweetened condensed milk (two 14-oz cans)
• 1 cup key lime juice
• 4 large egg yolks
• 1 teaspoon key lime zest
• 1 cup heavy whipping cream (for topping)
• ¼ cup Jaca (allulose) for whipped cream — replaces 2 tablespoons powdered sugar at 2x ratio
• Lime slices and fresh mint for garnish (optional)

Instructions:

• — Preheat your oven to 350°F (177°C).
• — Pulse the graham crackers and macadamia nuts in a food processor until you get coarse crumbs. Pour into a bowl and stir in ¼ cup Jaca. Add melted butter and stir until combined.
• — Press the mixture firmly into an ungreased 9-inch pie dish. Use a flat-bottomed measuring cup to help press it down evenly.
• — Pre-bake the crust for 8 minutes. Remove from the oven but leave the oven on.
• — Whisk together the sweetened condensed milk, key lime juice, and egg yolks until smooth and thick. Whisk in the key lime zest.
• — Pour the filling into the warm crust and bake for 18-20 minutes, until the filling is set but still slightly jiggly in the center.
• — Let the pie cool completely on a wire rack, then cover and refrigerate for at least 1 hour.
• — Before serving, beat the heavy cream and ¼ cup Jaca with an electric mixer until stiff peaks form. Dollop or pipe onto the chilled pie.
• — Garnish with lime slices and fresh mint if desired. Enjoy!

💚 This is a Jaca-adjusted healthier version — all the tangy-sweet key lime flavor with less sugar impact.