BHA & BHT Free Dairy Free Key Lime Pie

Total time3 hr 40 min

Prep time20 min

Cook time20 min

4.8

(20)

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Ingredients

8 servings

For the crust

1 ½ cups gluten free graham crackers, finely crushed
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.

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