Pregnancy Friendly Paleo Coconut Key Lime Pie
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Learn more →Ingredients
8 servings
For the crust
- 1 ½ cups raw almonds
- 6 medjool dates, pitted
- 2 tbsp coconut oil, melted
- ¼ tsp fine sea salt
For the filling
- 1 can (13.5 oz) full-fat coconut milk
- 4 pasteurized egg yolks
Ingredient noteThe eggs here are pasteurized, which kills salmonella, so the egg itself is fine during pregnancy even when it is not cooked.
- ½ cup fresh key lime juice (from about 16–20 key limes, or substitute persian lime juice)
Ingredient noteMake sure to buy pasteurized juice. If making at home, make sure to wash all produce thoroughly.
- ⅓ cup honey
- 2 tsp key lime zest
- 2 tbsp arrowroot starch
For serving
- 1 can (13.5 oz) full-fat coconut milk, refrigerated overnight, solid cream scooped out (optional)
- key lime slices, for garnish (optional)
Instructions
- 1
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.
- 2
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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