This silky key lime pie starts with a press-in crust made from ground almonds and pitted Medjool dates, bound with a touch of melted coconut oil and a pinch of sea salt, then baked until golden and fragrant. The filling is rich and tangy, built from full-fat coconut milk, fresh key lime juice, honey, and a good amount of lime zest, thickened on the stovetop with arrowroot starch until it's glossy and perfectly set. A quick strain through a fine-mesh sieve keeps the texture silky before it chills into clean, sliceable wedges. Topped with fluffy whipped coconut cream and a few thin lime slices, it's got that bright, tropical tart-and-sweet balance you want from a great key lime pie. The almond-date crust adds a toasty, naturally sweet contrast to the citrus filling without any grain flour in sight. It's a genuinely solid choice for a gluten free dessert table, and pretty enough to serve for a dinner party or just because.
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 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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
