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Paleo Key Lime Pie with Coconut Pecan Crust

This creamy, tart and sweet Paleo Key Lime Pie has the perfect balance of flavors with a crisp and nutty coconut pecan crust.  A great healthy yet decadent tasting dessert for spring and summer!  Gluten free, dairy free, soy free, Paleo.

key lime pie - paleo and dairy free with coconut pecan crustI think basically everything about this Paleo key lime pie tested my sanity last week when I decided to dive in head first and experiment.  From deciding what type of crust to make, to the filling, to whether the darn pie would actually use key limes, or key lime juice, or regular limes.  So much to consider.

Do I attempt to make it raw and vegan or do a custard and use eggs?  Do I just do a lime version of my lemon bars and call it a day?  Do I put whipped cream on it?  Honey or maple?  How much zest?  And then back around to the beginning where I freak out about the crust.  I was particularly indecisive last Friday and there was so much drama surrounding this pie that I’m sort of surprised we came out alive on the other end.  With, luckily, a really flipping awesome Paleo key lime pie to make again and again!

key lime pie, paleo and dairy freeWhat wound up happening with this recipe was a whole lot of compromising!  With me, myself, and the pie.  To start, this pie wanted to be more than just a spinoff of its older-by-a-week sibling (the lemon bars) so the crust had to be something totally different.

I went with a coconut pecan crust that turned out to be the star of the pie, if you ask Diana and Adam.  I don’t blame them because you could just eat the crust and feel like it was a good dessert.  I happen to love key lime pie though, so for me, the star of this pie was the filling which I would’ve happily eaten all day long with a spoon.  And yes, I went with a creamy custard filling, I guess because I’m just an egg lover at heart 🙂

key lime pie - paleo dairy free grain free

As for the lime versus key lime debate, I compromised there, too.  I used half bottled key lime juice  and half regular fresh squeezed lime juice.  I needed limes anyway for the zest, and I didn’t want to go ALL bottled juice.  I do believe you can use whatever lime juice suits your fancy and still want to bury your face in this pie.  Unless you are a major foodie who needs key lime to be legit Florida key lime, but then I’m not sure you’d be reading this if you fit that profile.

key lime pie with coconut whipped cream - paleoAs for the coconut whipped cream layer, I just had to, mainly because I wanted it to be purrrrdy and custard pies tend to crack a bit on top, or at least mine do, probably because I’m keeping the baking simple.  I used to bake cheesecakes in water baths but those times are 10 years in the past.  The coconut whipped cream also just happens to taste amazing and balance out the tartness of the lime, so there’s that, and THAT is a very sweet, creamy, good dairy free thing.

But now, the recipe!  Everything you’ve always wanted in a healthy key lime pie is right here at your fingertips.  I’ve already done the freaking out for you, so you have nothing to worry about – just make the pie and try to convince everyone it’s actually healthy!

Paleo Key Lime Pie with Coconut Pecan Crust

key lime pie paleo, dairy free, grain free, gluten free

Paleo Key Lime Pie with Coconut Pecan Crust

This creamy, tart and sweet Paleo Key Lime Pie has the perfect balance of flavors with a crisp and chewy coconut pecan crust. A great healthy yet decadent tasting dessert for summer! Gluten free, dairy free, soy free, Paleo.
Author: Michele
Prep Time: 40 minutes
Cook Time: 30 minutes
Total Time: 1 hour 10 minutes
Course: Dessert
Cuisine: Paleo
Servings: 8 -10 servings
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4.5 from 10 votes

Ingredients

For the Crust

  • Coconut oil for greasing
  • 1 cup raw pecan halves
  • 1 cup dates softened (microwave in a bit of water to soften)
  • 3/4 cup shredded unsweetened coconut
  • 2 tsp raw honey

For the Filling

  • 2 large eggs + 1 egg yolk
  • 1/3 cup + 2 tbsp key lime or fresh lime juice I used a mix of both, just under 1/2 cup total
  • 1/4 cup + 2 tbsp raw honey*
  • 1/2 cup or one small can organic coconut cream (you can also use just the solid part of a can of full fat coconut milk)
  • 1 tbsp finely grated lime zest
  • 2 tbsp tapioca flour

For the Coconut Whipped Cream

  • 1 can organic coconut milk - separated - thick part only** OR 1 small can coconut cream
  • 1 tbsp grade b pure maple syrup OR raw honey
  • 1/2 tsp pure vanilla extract

Instructions

Prepare the Crust

  1. Grease a 9.5 inch pie dish with coconut oil
  2. In a food processor, combine all crust ingredients and process on high about a minute, until you get a thick pasty mixture. Press this mixture into the bottom and up the sides of the pie dish and set aside while you prepare the filling.

Prepare the Filling

  1. Preheat your oven to 350 degrees. In a large bowl, (or in the bowl of a mixer) whisk or blend together the eggs and yolk with the honey*. Then whisk in the coconut cream, lime juice and zest, and tapioca and mix well until very smooth.
  2. Pour the filling into the crust (I made a 9.5 pie so if yours is smaller, you may not use all the filling) and bake in the preheated oven for 15 minutes. After 15 minutes, cover the top of the pie loosely with aluminum foil to prevent the crust from browning too much. Continue to bake another 10-15 minutes until just set (the center will still jiggle a bit) for a total of 25-30 minutes.
  3. Remove from oven and cool completely at room temp, then refrigerate for at least 30 minutes before topping with whipped cream.

For the Coconut Whipped Cream

  1. Beat or whisk the coconut cream until light and creamy (you can use an electric mixer or do it by hand) and lumps are removed, then whisk in the sweetener (honey or maple) and vanilla.
  2. Top the chilled pie with the whipped cream and garnish with extra lime zest if desired. Cut into pieces and enjoy!

Recipe Notes

*Add an extra 2 tsp - 1tbsp honey if you prefer a sweeter pie filling, mine was on the tart side
**Refrigerate canned full fat milk coconut to get it to separate into water and cream, then discard the water and use only the cream. Alternatively, you can purchase canned coconut cream.

Nutrition

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Key Lime Pie with an incredible coconut pecan crust! This addicting pie is grain free, dairy free, Paleo and so creamy and delicious

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Does making decisions torture you sometimes?

Are you making any Mother’s Day treats this weekend?

Favorite spring/summer themed pie?  (I think mine is cherry.  Better work on that.)

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Reader Interactions

Reader Reviews & Comments

    • Eek the not cooking thing is rare. Although I don’t feel like cooking tonight so pizza is being ordered, I’ll save my energy for Sunday:)

      Reply

  8. I LOVE key lime pie!!!! Yours looks so beautiful and professional. What an awesome looking crust. I am with you give me a spoon because that filling is so soft and tangy. Btw, your lemon bars are the bomb–we all love them!! Have a great Mother’s Day!!! Bet the food at your house will be awesome!! Bet you are glad to be a week older.

    Reply


      • Michele, I didn’t have a good time with the whip cream.
        i used my Ninja lightly. i did it twice and it was not fluffy . It was separating too.
        Please help.

        Reply

        • You need to use either a stand mixer, whisk, or electric hand mixer and make sure you’re using either a good brand of coconut milk (thai kitchen brand makes the best whipped cream) and only using the thick part. Native forest brand never works for me lately when I use the coconut milk, HOWEVER, I never have a problem using their small cans of coconut cream that I buy on Amazon: http://amzn.to/2sw8YbV with these things in mind you will definitely have success with the whipped cream!

          Reply

          • Thank you! I made this once with my friend but made a meringue instead!

  10. This pie looks heavenly! I love key lime pie, lemon pie, cherry pie. I hate regular pie crusts though (I used to love graham crusts but unfortunately, it doesn’t love me back haha). I would still have to find an alternative to this crust because I cannot have nuts or nut butters. Sad,sad, I know. But the fact that I have what looks like an amazing filling option is a good start! My Mother’s day treat will be not having to cook! As much as I like it, I need a break once in a while! And with the actual weather outside, I really hope to go for my first frozen yogurt of the season on Sunday afternoon! Have a wonderful mother’s day Michele!

    Reply

  13. The struggle is real!! I can legit drive myself (and everyone else) crazy with all the tiny little details that go into recipes…and then even when I finish, I still question whether I can’t tweak something to make it better 😆 But it’s always worth it. Your pie looks SO good!

    Reply

    • At some point I need to just shut my brain off and just let it be! If it comes out tasting good that is. If not, I really do go nuts 🙂

      Reply

  16. There’s a flourless chocolate espresso cake I make in a water bath. It’s so worth it, but then again there’s no whipped cream to cover the blemishes. It’s not a bad idea though. I may have to rethink my strategy.

    P.S. You know you had me at citrus.

    Reply

    • I probably wouldn’t make the crust since I’m not sure you could sufficiently bind it with maple syrup without burning it! I made a cookie crust for my triple layer lemon bars that would work for this too though, you can search “lemon bars” on my site to find it!

      Reply

    • Do glad you liked it! You can sign up to receive new posts in the top bar of the blog or in sidebar under my picture. At this point it will send you all of my posts (I do 2-3 recipes per week) but in the near future I’m looking into start sending a weekly newsletter so you can pick which posts to look at. Either way, you can sign up that way and receive recipes 🙂

      Reply

  21. I love this and will try it soon. We saw the last of key limes at the grocery store 2 weeks ago. I buy them, zest, and squeeze and store in the freezer. I tried to invent this recipe for a birthday party, with no eggs, and it was a fail! Brown and rubbery. I’m glad you figured it out!

    Reply

    • Unfortunately I don’t calculate the nutrition facts for my recipes so don’t have the answer. However you might be able to use an online calorie counter to figure it out based on the ingredients divided by servings.

      Reply

  24. This pie is absolutely delicious!!!! I will admit I just used a store bought graham cracker crust I had on hand though. Next time I will try the one in this recipe!! Thank you =)

    Reply

  25. hey rebecca! i think you’ll find the online craft community quite encouraging! sure, there are plenty of brick walls – i run into them too!! – but there are plenty of people willing to help you improve your business and marketing, too!

    Reply


  26. Hi,
    Can you confirm that, for the topping, it’s ude 1/2 can, or do you mean cup of the coconut cream? 2/2 can doesn’t seem like enough.
    Thankz

    Reply

    • Sorry, spell check…
      Can you confirm that, for the topping, it’s use 1/2 can, or do you mean cup of the coconut cream? 1/2 can doesn’t seem like enough.
      Thankz

      Reply

    • Thanks for catching that! If you’re using the small can of coconut cream only (I think it’s a 5.4 oz can), you would use the whole can which winds up being about 1/2 cup when measured, possibly a bit more. If you’re using a larger can of coconut milk (the 14oz) you would just use the hard cream section of the milk after it separates, when chilled and discard the water in the can. Hope this makes sense, enjoy!

      Reply

      • Great, thanks for getting back to me so quickly! My daughter asked me to make this for her birthday tomorrow, and I’m going to make it later today.

        Reply

  27. Wow! My husband has always loved key lime pie, but he’s become lactose intolerant. I made this for his birthday, and it was delicious! We’re not strictly paleo, so I subd the crust with a graham cracker crust and used corn starch instead of tapioca flour. I did need to bake it 20 minutes longer than planned, but it set up perfectly. Thanks for the amazing recipe!

    Reply


  28. I made this pie on the weekend (I subbed pecans for macadamias and maple syrup for honey) but it was absolutely divine! I think it may be the best dessert I have ever made. I had so many compliments on it! It is so tart and limey and just the perfect amount of sweetness. The texture was so professional too. I didn’t realise making a curd pie could be so simple. Will become one of my staples from now on 🙂

    Reply

  29. Hi Michele- I’m planning to try this as my wedding dessert so I’m testing it out soon. I was wondering if I could just use a different crust recipe and cook it the same as in the recipe? I’m using a cassava flour crust and don’t want to ruin the filling by baking it with a different crust. Do you think the recipe and timing would be similar?
    Thanks!
    Going to try it out and see myself but wanted to run it by you first!

    Reply

    • I think if your crust recipe specifies how long to bake prior to adding filling then you should be fine. I wouldn’t put the filling in any crust that was fully baked since it would likely burn being in the oven that long. I’ve had others try this recipe with a variety of crusts and they’ve loved it though, so you should be good!

      Reply


  30. Hi I just made your recipe for your key lime pie and it’s delicious! But unfortunately it hasn’t set and I think I figured out why. When I used my eggs, I add the two eggs with an egg white instead of the egg yolk.. is there any way I could still save my pie? I’m so bummed and was really looking forward to enjoying it. Thanks for your response in advance and I look forward to any tip you have for me in my situation.

    Reply

    • Hmm, I haven’t made that error so not sure what will happen, however I’d say if you baked it the full time and it still hasn’t set after being chilled overnight, it might not fully set up. In that case it would still be edible (since you baked the full time and the eggs are cooked) just not in “pie” form. Hope this helps!

      Reply

  31. Yum! I just made my very first key lime pie! We recently switched to paleo eating, I’m still trying out new recipes to fit the family and our previous faves. I used Tahitian limes, do you think there will be a problem?

    Reply

  32. My crust burnt before my filling set, do you know what I might have done wrong? It also filmed over and I am not positive if the two occurrences are related I followed the directions pretty close except for the fact that I used the solid part of a can of Thai kitchen coconut milk instead of coconut cream.

    Reply

    • Sounds like an oven issue perhaps since the crust cooked too fast while the filling hadn’t set. I baked this in a glass pie dish so if you used metal that might have impacted it. If you wind up trying it again I would cover the crust and maybe bake at 325 instead if using a metal pie dish. Sorry it didn’t work out!

      Reply

  33. are you farmilar with trader joes coconut cream? its a large can or same size as coconut milk in can. Ha you ever used TJ’s fro this recipe?

    Reply

    • I haven’t used Trader Joe’s but I’ve heard from readers who’ve used it for several of my recipes and haven’t had issues. Hope that helps!

      Reply

  34. I was wondering if you had any recommendations if I were to make this in muffin pans for individual pies? Any suggestions would be appreciated. 🙂

    Reply

    • I’m sure you can but the baking time would be shorter (you’d have to watch them), and I would definitely use parchment muffin liners to avoid sticking!

      Reply

  35. So excited to find a healthy version of key lime pie! I’ll be making this for my mother’s 64th birthday party! Question on the coconut milk and cream. Did you use sweetened or unsweetened. Thanks!

    Reply

  36. Hi! I’m excited to try this recipe. I will be taking it on a trip and was wondering if it’s possible to freeze the entire pie once it’s completed. I’m a little nervous about what it might do to the whipped coconut cream… Let me know your thoughts!

    Reply

    • I think you could freeze it without the coconut cream but not with it on already since it wouldn’t defrost properly, unfortunately. Hope this helps!

      Reply

  37. i’ve made this twice now and its great takes 24hrs for cream top to set … when you whip the coconut cream should it actually go like whipped cream?? or stay runny (as mine does but sets still)

    Reply

  38. Hello! I am making this pie for my brothers’ birthday Saturday.

    I have So Delicious Dairy Free Brand Culinary Coconut Milk. It states on the side that if a recipe calls for a 14oz can of coconut milk, that this is exactly what I need.

    My question is this: Can I use this for the coconut milk in the whipped topping? I would just refrigerate and use the solid part only….I have no idea what size a can of organic coconut milk would come in. Thanks so much!

    Really looking forward to this recipe – it’s the best sounding one I’ve been able to find that meets our dietary restrictions 🙂

    Reply

    • I’m familiar with that coconut milk but have only used it in sauces and not to make a whipped topping – I have a feeling the topping wouldn’t solidify the way it would with coconut cream, that said I don’t think it would be terrible if you used the thick part only. Typically the cans are 14 oz and separate well when chilled. Hope this works out well for you!

      Reply


  39. I doubled the recipe in two 8×8 glass baking dishes. For one, I used an almond flour crust, for the other, I kept it as is in the recipe. The filling was excellent, and while my company enjoyed both crusts, the favorite seemed to be the almond flour. I loved this crust however. But it is sweet and carmelly. A perfect compliment to the tart lime.

    Reply

    • I also bake mine in 8×8 pans, but the filling shrunk to just about 1/2″ or less after cooling! Did this happen to you?

      Reply


  40. I make this ALL the time. It’s so tart and delicious! Thank you so much for this recipe! The only problem I’ve run into is that I make it in a 8×8 pan and I find that after baking (as it cools), the filling shrinks and is not super thick. Not sure why, because when it goes into the oven the filling is almost to the top of the pan. Any ideas? Thanks again! I consume this entire dessert in about 2 days time everytime… 😀

    Reply

    • Hi, I’m not sure why it’s shrinking so much! Custard pies will typically shrink a bit though, think pumpkin pie. I haven’t made this one myself in a while. Either way, I’m glad you enjoy it anyway!

      Reply

  42. I am planning to make this for a girls weekend away, I have been eyeing this for years as I am a HUGE Key Lime Pie lover but by hubby is allergic to dairy and has crohens so we are basically paleo.
    Here is my questions- can I use regular honey or maple syrup if I do not have raw honey? Do I modify the amounts?
    And has anyone made these in a muffin tin with success, seems like it should work if I use liners… any help would be much appreciated? Baking time?

    Reply

  43. Can you make the crust without shreded coconut? Woul I need to replace it with anything or should it be fine. Thank you!

    Reply

  44. Absolutely delicious!!! My daughter made this for my birthday and it is fantastic. I only wish I knew the carb count. Thankfully our guess ate the entire pie.

    Reply


  45. This key lime pie is sooo freaking addictive!!! I have to lock it up to keep myself from eating the whole thing. All your recipes look amazing and I love that you focus on the foods we all know and love and have magically figured out how to swap for paleo friendly ingredients. Do you have a book?

    Reply

  46. Hi! Is it ok to use coconut butter in place of the coconut cream? I’ve read that they can be used interchangeably, but wanted to check. Seems like coconut butter is a little drier than coconut cream?

    Reply


  47. Made your key lime pie for Thanksgiving, it was such a hit. Seriously, this recipe is SO amazing, thanks for sharing.. this is now my go to!! big fan 🙂

    Reply

  48. I’ve only made the filling part of this recipe and used store-bought crust and cool whip for the top, but it has been absolutely DELICIOUS every time I’ve made this filling recipe. 10/10 would recommend.

    Reply

  49. Is the key lime filling supposed to be runny before it gets baked, or is it meant to thicken? I followed the recipe exactly, and have key lime soup that I’m not sure what to do with!

    Reply

      • Thank you so much! I ended up adding more starch, blending, refrigerating, adding a little more starch, and basically going bonkers because I had no clue it was supposed to be liquid! I can definitely tell that it is more gelatinous than it was meant to be, but still tasty! Thanks so much!

        Reply

  51. Very disappointing. Followed the recipe for filling exactly but used a standard graham cracker crust. The filling was pale and nearly flavorless. I think a standard lemon custard recipe using key lime juice would have made a much more interesting dessert. If you are looking for similarity to standard key lime pie, keep looking

    Reply

  52. Made this while at the beach for my friend who is allergic to soy. Did not expect it to be so good! We all agreed we like the crust better than the traditional graham cracker crust!
    Love the whipped topping too!

    Reply


  53. This pie is delightful and everything I was hoping for! I agree about the whip cream…I used the thick part of coconut milk only,but it began to separate from over whipping… it was perfect once it was creamy but I tried to get peaks and began to separate. Still tastes amazing though lol

    Reply

  54. This recipe sounds delicious! I am allergic to pecans and cashews is there another nut I can use for the crust?

    Reply

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