Print

Gluten Free Key Lime Pie (Dairy Free)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

Here is a healthy key lime pie with an ultra creamy, tangy, sweet custard in a gluten free graham cracker crust topped with coconut whipped cream.

Ingredients

Scale

For The Gluten Free Graham Cracker Crust

For The Filling

  • 3 large pastured eggs +3 egg yolks
  • 3/4 cup maple syrup
  • 3/4 cup key lime or fresh lime juice 
  • 3 Tablespoons  tapioca flour
  • 1 cup  organic coconut cream mixed before measuring (see notes in ingredients above)*
  • 2 Tablespoons finely grated lime zest + 1 tablespoon for garnish

For the Coconut Whipped Cream

Instructions

For The Gluten Free Graham Cracker Crust

  1. Gently melt palm oil in a small pan. Set aside and let cool.
  2. Preheat the oven to 350°F.
  3. Brush or spray a 9-inch deep dish pie plate lightly with liquid oil.
  4. Add the almond flour, coconut flour, tapioca flour, coconut sugar, cinnamon, salt and honey to a medium bowl and mix until combined and there are no lumps.
  5. Pour in the palm shortening and mix until well combined.
  6. Using your fingers and the bottom of a measuring cup, press the crust mixture evenly into the prepared pie plate. Start by working the crumbs up the sides, then press the remaining crumbs into the bottom of the pan. Don’t pack it down too hard to ensure the crust releases from the pan.
  7. Bake for 10 minutes. Transfer the pie plate to a wire rack to cool completely before adding filling.

For The Filling

  1. Preheat your oven to 350 degrees.
  2. Make the lime zest. Save some for the garnish. (use a microplane, see photo above)
  3. Squeeze the lime juice. (use a hand juicer, see photo above)
  4. Mix the lime juice with the tapioca to dissolve.
  5. In a large bowl using a hand mixer beat together the eggs and yolks. Slowly pour in the maple syrup in a stream. Beat until combined, about 1 minute.
  6. Add the coconut cream, lime juice/tapioca and zest, mix well until very smooth.
  7. Pour the filling into the crust and bake in the preheated oven for 15 minutes. (see tip above)
  8. After 15 minutes, cover the top of the pie loosely with aluminum foil to prevent the crust from browning too much. Continue to bake another 30-40 minutes until just set (the center will still jiggle a bit) for a total of 45-55 minutes.
  9. Remove from oven and cool completely at room temp, then refrigerate for at least 3 hours before topping with coconut whipped cream.

For the Coconut Whipped Cream

  1. Place your can of coconut cream or coconut milk in the refrigerator for 1-2 days.
  2. Chill your mixing bowl for 15 minutes in the fridge.
  3. Open your can of coconut milk and scoop out the hardened coconut cream. Pour the coconut water into a separate storage container and use that in a future smoothie recipe.
  4. Using a hand mixer, beat the coconut cream for one minute. Add your sweetener and vanilla and mix for an additional minute, until smooth and creamy.
  5. Spread the chilled pie with the whipped cream or just a few decorative swirls. Garnish with extra lime zest if desired. If you want to make it decorative fill a decorating bag with the whipped cream and then squeeze the whipped cream out of the bag into swirls.

Equipment

Notes

Use an oil that is liquid at room temperature, like avocado oil

If the coconut cream is separated, put it into a pot of hot water to soften and then shake it up.