Red Meat Allergy 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
- ½ cup fresh key lime juice (from about 16–20 key limes, juice or substitute persian lime juice)
- 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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