Breastfeeding Friendly Dairy Free Key Lime Pie
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Learn more →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, 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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