Dairy Free Key Lime Pie
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!
Prep: 20Cook: 26Total: 46 minutes
Servings: 8 1x
Ingredients
Filling:
- 4 large egg yolks (yolks only!)
- Zest of 1 medium lime, about 1 tablespoon
- 2 (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
Crust:
Topping:
- Coconut Whipped Cream
- Lime slices
Instructions
- Prep: Preheat the oven to 350°F. Lightly grease a 9-inch pie plate with coconut oil.
- Make the crust: Prepare and bake your Gluten Free Graham Cracker Crust for 6 minutes. Transfer to a wire rack to cool.
- Whisk: 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.
- Bake: Pour the filling into the crust and bake for 20-30 minutes on the center rack, or until the filling has just set, though still wobbly in the center. The center should read 145°F. Please make sure to check the temperature! If you pull it out too early, it will not set.
- Set: Let the pie cool to room temperature, then place it in the refrigerator to set for 5-6 hours.
- Serve: Freeze the pie for 30 minutes prior to serving to help with even slicing and serving. Decorate with coconut whipped cream and serve!
Notes
- I do not recommend using a store-bought pre-made 8-inch crust for this recipe. The key lime pie will not set because the filling will be too thick. You can make the crust recipe provided, or make a basic graham cracker crust in a 9-inch pie pan. If you do use a pre-made crust, you may need to cook the pie longer to get it to set.
- I do not recommend using other brands of sweetened condensed milk at this time. I’ve tested other brands, and every time the pie doesn’t set because most other brands are very high in sugar. Stick with Let’s Do Organic. As new brands come available, I will test and update the recipe!
- If you can’t find key lime juice, regular lime juice works too.
- 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.
- 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.
Find it online: https://coconutsandkettlebells.com/dairy-free-key-lime-pie/