Low Carb Whipped Key Lime Pie

• 4 packages Whole Wheat Melba Toast, 0.5 Ounce Boxes
• 3 Tablespoons Butter, Melted
• 3 Tablespoons Xylitol Or Other Sugar Substitute
• 1-3/4 cup Water
• 1 package Sugar-free Lime Jello, 4 Or 8-serving Size
• 3 Tablespoons Lime Juice (more If You'd Like!)
• 1 tub Cool Whip (8 Ounce Tub)

1. Notes:
2. 1. I use Old London melba toast, which comes in a box of pre-packaged units. The box, as a whole, has a net weight of 0.5 ounces.
3. 2. The Cool Whip tub should be the 8 ounce container.
4. 3. You may use the 4-serving size of Jello; however, if you'd like a bit more a tang to your pie, use the 8-serving size!
5. In a food processor, mix melba toast, melted butter, and Xylitol until it becomes a crumb-like mixture. Press into the bottom of a 9-inch pie pan and set aside.
6. Bring water to a boil. Remove from heat and add Jello mix, stirring until completely dissolved. Add lime juice and mix well. Refrigerate mixture approximately 45 minutes (it will still be liquid).
7. Remove mixture from refrigerator and add Cool Whip. Stir until uniformly mixed. Pour into crust, and refrigerate for 3 hours before serving.
8. Enjoy!

whole wheat melba, butter, water, sugar, lime juice

Taken from tastykitchen.com/recipes/desserts/low-carb-whipped-key-lime-pie/ (may not work)