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Key Lime Pie

This pie is perfect for summer! Plus, there is no need to heat up your house by using the oven to enjoy this tangy treat!


For the Crust

  • 1 cup oats

  • 1/2 cup almond flour

  • 2 tablespoons honey

  • 3 tablespoons coconut oil

  • 1/2 teaspoon salt

  • 4 pitted dates

For the Filling:

  • zest of 3 limes (about 3 tablespoons of zest)

  • 1/2 cup lime juice (or about 4 limes)

  • 2 cups coconut milk

  • 1/4 cup honey

  • 4 egg yolks

  • 1/3 cup almond milk

  • 1 envelope of unflavored gelatin

  • 2 tablespoons flour (I use a gluten free substitute)

  • 1 cup vanilla Greek yogurt


For the Crust

  1. In a food processor, combine oats and almond flour. process to an even consistency

  2. add coconut oil, honey and salt. process again until incorporated

  3. in a microwave safe bowl, place dates in 1 cup of water. Microwave for 1 minute and 30 seconds

  4. using a fork or tongs, transfer the heated dates into the food processor (don't add the water!)

  5. process until a ball of dough begins to form.

  6. lightly grease a 8 inch round pan with non stick spray

  7. press dough into an even layer in the bottom of the pan.

  8. set crust aside and prepare the filling.

For the Filling

  1. in a bowl, pour the gelatin over the almond milk and set aside to bloom.

  2. in another separate bowl, combine flour with 3 tablespoons of water and mix until a smooth consistency is reached

  3. in a medium sauce pan, place egg yolks, coconut milk, lime zest and juice, whisk together over medium heat

  4. add honey and whisk until dissolved

  5. bring to a boil and continue to stir for 2 minutes

  6. add the flour mixture and the gelatin mixture to the saucepan.

  7. continue whisking quickly for 2 minutes

  8. remove from heat and pour mixture into a glass or metal bowl

  9. add Greek yogurt and whisk until fully incorporated

  10. pour filling over pie crust

  11. chill in fridge overnight or until set (4-6 hours)

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