Artificial Food Coloring Free Dairy Free Key Lime Pie
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
8 servings
For the crust
- 1 ½ cups gluten free graham crackers, finely crushed
See all
Lucy's Graham Cracker Crisps Gluten Free
Soozy's Grain Free Mini Graham CrackersPartake Classic Grahams Crackers, 6.75 oz
:format(webp)/www.instacart.com/assets/domains/product-image/file/large_058bd1c1-3a3a-42da-b626-46786abe93f0.png)
Outside The Breadbox Graham Crackers, 8 Oz - 3 tbsp granulated sugar
- 5 tbsp coconut oil, melted
For the filling
- 4 pasteurized egg yolks
- 1 can (13.5 oz) full-fat coconut milk
- ½ cup fresh key lime juice (from about 20 key limes, juice or bottled key lime juice)
- 1 tbsp key lime zest
- ⅓ cup granulated sugar
- 2 tbsp cornstarch
For the topping
- 1 can (13.5 oz) full-fat coconut cream, refrigerated overnight
- 2 tbsp powdered sugar
For serving
- key lime slices, for garnish (optional)
Instructions
- 1
Preheat the oven to 350°F (175°C). In a medium bowl, stir together the crushed graham crackers, 3 tbsp granulated sugar, and melted coconut oil until the mixture resembles wet sand and holds together when pressed.
- 2
Press the crumb mixture firmly and evenly into the bottom and up the sides of a 9-inch pie dish, using the flat bottom of a measuring cup to compact it. Bake for 10 minutes, until the crust is set and lightly golden at the edges. Set aside to cool slightly while you prepare the filling.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!