This dairy free key lime pie is sweet, tart, and tastes just like classic key lime pie! It’s made with sweetened condensed coconut milk, and has a tender and buttery gluten free graham cracker crust. Easy to make at home and packed with fresh key lime flavor!
- 4 large egg yolks
- Zest of 1 medium lime, about 1 tablespoon
- 1 ½ cups sweetened condensed coconut milk (I used two 7.4 oz cans Let’s Do Organic sweetened condensed coconut milk)
- ½ cup + 2 tablespoons fresh or bottled key lime juice (I used Nellie’s bottled key lime juice)
- 4 tablespoons tapioca flour
- Coconut Whipped Cream
- Lime slices
- Preheat the oven to 350°F. Lightly grease a 9-inch pie plate with coconut oil.
- Prepare and bake your Gluten Free Graham Cracker Crust for 6 minutes. Transfer to a wire rack to cool.
- While the crust is cooling, whisk the egg yolks and lime zest on high speed for 2-3 minutes. The mixture will lighten in color and thicken. Gradually add the sweetened condensed coconut milk and continue to whisk for 1 minute. Stir in the lime juice and tapioca flour and whisk until no clumps remain.
- Pour the filling into the crust and bake for 20 minutes on the center rack, or until the filling has just set, though still wobbly in the center. The center should read 145°F.
- Let the pie cool to room temperature, then place it in the refrigerator to set for 5-6 hours.
- Freeze the pie for 30 minutes prior to serving to help with even slicing and serving. Decorate with coconut whipped cream and serve!
- If you can’t find key limes or key lime juice, regular lime juice works too.
- This recipes requires exactly two (7.4 oz) cans of Let’s Do Organic sweetened condensed coconut milk. You can use any other brand of sweetened condensed coconut milk or make your own. Just make sure it measures 1 ½ cups.
- For best results, let the key lime pie set in the refrigerator overnight. The filling needs at least 6 hours in the fridge to reach the perfect consistency. The wait is totally worth it!
- This key lime pie is pictured with coconut whipped cream from a whipped cream dispenser—it’s my favorite way to make coconut whipped cream! Just pour a can of cold coconut milk (not separated) into a whipped cream dispenser. Add about 1-2 tablespoon of organic powdered sugar and stir. Attached the decorative components and the N02 dispenser, release, and watch the light and fluffy coconut whipped cream flow! See how to make coconut whipped cream for detailed instructions.
- Category: Dessert
- Method: Oven
- Cuisine: American
Keywords: healthy key lime pie, dairy free key lime pie, paleo key lime pie, gluten free key lime pie, key lime pie recipe