A crunchy almond-and-date crust forms the base for this pie, pressed by hand and baked just until golden and fragrant. The filling comes together on the stovetop with rich coconut milk, egg yolks, and a generous hit of fresh key lime juice and zest, whisked with honey and arrowroot until it turns silky and thick enough to hold a clean line on the back of a spoon. After a slow chill, it sets into a bright, tangy custard with a nicely firm slice. A cloud of whipped coconut cream and a few lime slices on top finish it with a tropical, refreshing touch. Tart, sweet, and satisfyingly creamy, this one's a great pick for a dairy free dessert table.
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Learn more ā8 servings
Preheat the oven to 350Ā°F (175Ā°C). Add the almonds to a food processor and pulse until they resemble coarse crumbs, about 10 one-second pulses. Add the pitted dates, melted coconut oil, and salt, then process until the mixture clumps together when pressed between your fingers, about 30ā45 seconds.
Transfer the crust mixture to a 9-inch pie dish. Using the bottom of a measuring cup or your fingers, press it firmly and evenly across the bottom and up the sides of the dish to form a uniform layer. Bake for 10ā12 minutes, until the crust is golden at the edges and fragrant. Set aside to cool while you prepare the filling.
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