Keto4Karboholics Key Lime Pie

Day 6 of The Holiday Recipe Extravaganza and it's another dessert! Keto4Karboholics Key Lime Pie!!!!!! It was delicious and a great dessert for your holiday get together! Do not let all the steps scare you off, it's easy just takes a bit of prepping. 
Keto4Karboholics Key Lime Pie
Makes 16 Slices
1 Slice: 300 Calories, 29g Fat, 4g Carbs, 7g Protein

Crust:
2 ½ Cups Almond Flour(http://amzn.to/2znx3pc)
1/3 Cup Swerve(http://amzn.to/2yBNtNC)
¼ tsp salt
¼ cup salted butter(melted)
1 large egg
1 tsp Imitation Vanilla

Set oven to 350.
In a large bowl, mix together the dry ingredients.
Mix in the melted butter, egg, and vanilla and mix on medium for 5 minutes.
Take the dough and press it into a pie pan (make pretty edges if inclined)
Bake for 15 mins with the edges covered with aluminum foil. Take the aluminum foil off and bake for an additional 5-10 mins until golden.
Take out of the oven and allow to cool.

Sweetened Condensed Milk (Keto approved)
1 can of coconut milk (13.5oz)
12 oz of heavy whipping cream
1 Cup of Swerve (http://amzn.to/2yBNtNC)
1 tsp imitation vanilla
Pour the coconut milk and heavy cream, and vanilla into a large pot. Bring to a boil over a medium-high heat.
Once it starts simmering, turn the heat down to low. Reduce the coconut milk/heavy whipping cream to about half of the volume. This will take 40-50 minutes.
Once reduced, take off the heat and add Swerve. Allow to cool to room temperature. Store in an air tight container in the fridge if not using it right away.

Filling:
4 Eggs
14 ounces( or all of the mixture you just made) of Sugar-Free Sweetened Condensed Milk
1/2 cup of Lime Juice (approximately 4 Limes)
4 teaspoons of Lime Zest

Topping:
½ Cup of Heavy Whipping Cream
2 Tbsp Swerve(http://amzn.to/2yBNtNC)
1 tsp Imitation Vanilla

Reduce the oven temperature to 300F.
Whisk together the eggs and keto sweetened condensed milk in a stand mixer on medium speed. 
Drop the speed to low and slowly pour in the lime juice, and then the cream and the lime zest.
Pour the mixture into the cooled crust and bake in the oven for 35-40 minutes, until there is only a slight jiggle to the center.
Leave the pie at room temperature for 20 minutes to rest before placing in the fridge for at least 2 hours to cool.

Topping:
Whip cream with imitation vanilla and Swerve and spread over the top of the cooled pie. Return to fridge until you are ready to eat.