Key Lime Pie is one of those summer desserts that I have a hard time saying “no” to. Its sweet and refreshing and down right addictive. I grew up on the stuff and love it to this day. So, when I had the craving for some Key Lime Pie, I developed this recipe and it is sublime!
For the crust you will need:
2 cups nut flour (I used almond, any will work! Cashew is especially good, if give the crust a nice sweetness.)
1 tablespoon coconut flour
2 tablespoons coconut oil
1/2 teaspoon salt
Preheat your oven to 350 degrees. Toss everything in your food processor and blend until it becomes a ball. If you do not own a food processor, mix by hand until everything is very well incorporated. By hand, press into a 9 1/2 inch pie plate and press it around the edges. My favorite is the Pyrex 9 1/2 inch pie plate. It is great for everyday use, dishwasher safe, and has nice high edges so your pie does not bubble over! Bake your crust for 10-15 minutes until golden brown. Take out and let cool to room temperature. In the meantime, make your filling!
For the filling you will need:
2 cans of coconut cream or full fat coconut milk (If using full fat coconut milk, be sure to drain of the excess water)
1 teaspoon stevia extract
2 tablespoons coconut flour
1/2 cup key lime juice
Zest both limes and reserve your zest. Cut the limes into wedges for garnish. Put everything (minus the lime wedges) into a large mixing bowl and mix either with your stand mixer, hand mixer, or by hand with a whisk! If you are sensitive to very tart things, I am sour-y. You may want to add 1/3 cup of lime juice, taste, then add more if desired. Though, I love tart things and the 1/2 cup of juice is perfect for my taste. Once your crust has cooled completely, pour your filling into your pie crust, garnish with lime wedges and refrigerate. It will take about 3 hours to set. However, It is best to cover your pie in plastic wrap and allow it to set overnight. Serve and enjoy!
What is your favorite summer dessert?