Paleo / Gluten-Free Key Lime Pie

  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 9
Ingredients
Crust:1.5 cups whole almonds4 pitted dates1 Tablespoon Coconut Oil-Put it all in a food processor and stop just short of nut-butter-Dump it into a standard pie pan (smear with coconut oil first) and, with your fingers, just mush it flat. Don't bother going all the way up the sides with it - though a visible crust looks good, you have to worry about it burning in the oven. - --Form the crust so it goes about half way up the sides. Pre-bake at 350 for 6-8 minutes - should be just a tad golden.Filling:4 teaspoons lime zest (you know... get the grater out)1/2 Cup lime juice (fresh of course)3 Tablespoons agave syrup (can use honey)2 Tablespoons coconut flour3 eggs1 Cup Coconut Milk (Thai Kitchen brand recommended)
Directions
Crust:

-Put it all in a food processor and stop just short of nut-butter
-Dump it into a standard pie pan (smear with coconut oil first) and, with your fingers, just mush it flat. Don't bother going all the way up the sides with it - though a visible crust looks good, you have to worry about it burning in the oven. - --Form the crust so it goes about half way up the sides. Pre-bake at 350 for 6-8 minutes - should be just a tad golden

Filling:

Get a whisk and mix it up real good. When pie shell is done, dump filling into shell and put back in oven for another 25-30 minutes (filling should appear to be set up). Hopefully the crust is actually covered. If not, don't let it burn - cover with foil near the end if you have to.

Serving Size: 9

Number of Servings: 9

Recipe submitted by SparkPeople user TRUELIFE.

Servings Per Recipe: 9
Nutritional Info Amount Per Serving
  • Calories: 311.4
  • Total Fat: 23.2 g
  • Cholesterol: 299.7 mg
  • Sodium: 118.0 mg
  • Total Carbs: 14.4 g
  • Dietary Fiber: 2.8 g
  • Protein: 14.4 g

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