This silky key lime pie starts with a press-in crust of ground almonds and sticky Medjool dates, baked just until golden and fragrant, then filled with a luscious custard built from full-fat coconut milk, egg yolks, and a generous hit of fresh key lime juice and zest. Honey sweetens the filling just enough to balance all that citrus tang, while a touch of arrowroot starch helps it set into clean, sliceable wedges once chilled. The whole thing gets gently cooked on the stovetop until thick and glossy, then strained for a perfectly smooth finish before it sets up in the fridge. Finish each slice with billowy whipped coconut cream and a few thin key lime rounds for a bright, tropical-tasting dessert that looks as impressive as it tastes. It's a genuinely solid choice for a lactose free spread, with rich coconut flavor doing all the heavy lifting instead of any cream or milk. Make it a day ahead and you've got a stress-free, crowd-pleasing finish to any meal.
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Preheat the oven to 350°F (175°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 30–45 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 10–12 minutes, until the crust is golden at the edges and fragrant. Set aside to cool while you prepare the filling.
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