I’ve never been a big key lime pie fan – meringue pies just aren’t my thing. But, what I do love is a slightly tart and cool dessert in the summertime.
This rich crumbly (gluten, grain, and dairy free) crust is just sweet enough to cut the tartness of the key lime in the filling.
Be sure to cool completely and allow to sit in the fridge before cutting. In fact, my husband preferred the stronger lime flavor that developed after these were chilled overnight.
Ingredients:
Crust
- 1/2 cup Coconut Oil, melted
- 2 cups Almond Flour
- 3/4 cup Unsweetened Shredded Coconut
- 1/2 cup Pecans, finely chopped
- 1/3 cup Swerve Sweetener
- 1/8 tsp Sea Salt
Filling
- 1/2 cup Coconut Oil
- 2/3 cup Swerve Sweetener
- 1/2 cup Key Lime Juice
- 6 egg yolks
- 1/2 tsp Xantham Gum
- 2 tbs Gelatin (I use Great Lakes)
- Topping: 1/4 cup grated lime zest, lime, or powdered sweetener
Instructions:
- Preheat oven to 350 degrees and line an 8×8 baking pan with parchment paper.
- Combine all the ingredients for the crust and press into the bottom of the pan, then bake the crust for 10 minutes.
- Meanwhile, melt the coconut oil and sweetener in a small saucepan over low heat until sweetener dissolves.
- Remove from heat, allow to cool a few minutes, then stir in lime juice and egg yolks.
- Return to stove on low heat and whisk continually until the filling thickens.
- Remove from heat and whisk in xanthan gum and gelatin until dissolved and mixture is smooth.
- Pour the filling over the crust and cook an additional 15 minutes.
- Allow to cool at room temperature for 30 minutes, and then set in the refrigerator for at least an hour.
- Top with lime zest or powdered sweetener.
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