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.
I 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!
What 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 🙂
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.
As 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
Paleo Key Lime Pie with Coconut Pecan Crust
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
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Grease a 9.5 inch pie dish with coconut oil
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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
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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.
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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.
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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
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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.
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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.
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.)
I’m a little offended that you didn’t juice 5000 key limes for this. ;D NOT. Have a fantastic Mother’s day!
Ha! LOL! Thanks!!
when I added the tapioca flower it didn’t mix smooth it got gross and crunchy
Sorry about that…it helps to use a hand mixer or you can dissolve the tapioca in the lime juice before adding.
Hi Michelle,
I’m making two of these tomorrow for a Birthday. Can I substitute arrowroot starch fo tapioca flour? Or do need to stop at the store?
Thank!
Oh yum! That pecan crust sounds divine. Have a happy Mother’s Day!
Thanks and thanks again 🙂
Key Lime Pie is literally the only kind of pie I actually like! I love this healthier version!! I can totally see this being made in my kitchen this summer 🙂
You would totally love this! I’ve always been a key lime anything fan 🙂
Just out of curiosity we were wondering the calorie count on this
Thank u
I’m not sure since I don’t calculate nutrition facts for my recipes, however, you can check out this online calculator for a good idea as to the calorie count: https://www.myfitnesspal.com
Can I use maple syrup instead of honey in the key lime filling portion? Or would that change the flavor?
Lieing limes, it’s okay 😉 I do it all the time! Hahaha! No key limes in NJ! Meyer lemon though, there I will not compromise when you need a sweet lemon treat!
Yup, I was a good girl and used the Meyer lemons for the lemon bars, lol!
the crust sounds so good! have a great mother’s day! try to rest and not cook 🙂
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:)
Key lime pie sounds delicious now that the weather’s getting warmer around here!
I wish the weather was a bit warmer here – nothing but cold rain!
I am the worst at making decisions! Usually I beg other people to make decisions for me. Have a great mothers’ day!
Ha! Maybe I should enlist my kids for that role 🙂
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.
Thanks so much and glad you like the lemon bars! Have a very Happy Mother’s Day!
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.
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!
Thank you! I made this once with my friend but made a meringue instead!
Oh, and sort of unrelated but whenever I mess up coconut whipped cream and can’t bare to throw it out I turn it into chocolate pudding. I hate waste! Here’s the recipe I used: https://www.paleorunningmomma.com/easy-paleo-vegan-chocolate-pudding/
Oh goodness, this looks soo tasty!!! Happy Mother’s Day!!
Thanks so much 🙂 Can’t wait to eat it again lol!
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!