Key lime pie is the classic — silky, sharp, creamy lime filling in a golden almond crust that sets into perfect slices. Fresh lime juice from six limes gives it that unmistakable pucker while coconut milk keeps the custard impossibly smooth. Eight slices of Florida sunshine, entirely grain-free.
SERVES 8
Ingredients
2¼ cups almond flour
1 tablespoon (15 ml) palm sugar
3 tablespoons (45 ml) coconut oil, melted and cooled
½ cup coconut milk
¾ tablespoon tapioca flour
1¼ teaspoons tapioca flour
1 tablespoon (15 ml) grated lime zest
¾ cup lime juice (6 limes)
6 ounces coconut milk
8 ounces honey
½ cup coconut milk
1 teaspoon (5 ml) vanilla extract
Coconut oil for greasing pie plate
Preparation
1.В В Adjust oven rack to middle position and preheat oven to 325°F (165°C). Lightly grease a nine-inch pie plate with coconut oil.
2.В В Process almond flour and palm sugar together into fine, even crumbs in a food processor (about 30 seconds). Add 3 tablespoons (45 ml) melted and cooled coconut oil to the food processor and pulse to incorporate (about 5 pulses).
3.В В Sprinkle mixture into prepared pie plate. Using the bottom of a measuring cup, press crumbs into an even layer on the bottom and sides of the pie plate. Bake crust until fragrant and beginning to brown (12 to 14 minutes). Allow to cool completely on a wire rack (about 45 minutes).
4.В В Add ½ cup coconut milk and ¾ tablespoon tapioca flour to a bowl and whisk until smooth. Let stand for 5 minutes.
5.В В Sprinkle 1¼ tablespoons of tapioca flour over three tablespoons lime juice in a bowl and whisk together. Microwave until mixture is bubbling around the edges and tapioca flour dissolves (about 30 seconds). Whisk again and set aside.
6.В В Whisk together 6 ounces of coconut milk and 8 ounces of honey in a bowl. Set aside.
7.В В Process coconut milk and tapioca flour mixture together in a food processor, then add the coconut milk and honey mixture and continue processing until smooth (about 1 minute). With processor still running, add the remaining 6 ounces of coconut milk, nine tablespoons of lime juice, lime zest, and vanilla. Process until thoroughly combined (about 1 minute). Add the entire contents of the food processor to a saucepan and heat over medium-high heat, whisking constantly, until thickened (5 to 7 minutes). Cool to room temperature.
8.В В Scrape mixture into the cooled pie shell and smooth top. Cover with plastic wrap and refrigerate until firm (at least three hours, or up to two days). Cut pie into eight slices and serve.
Pro Tips
- Bake the crust until it's fragrant and beginning to brown. A properly toasted almond crust stands up to the wet filling without going soggy.
- The tapioca flour bloomed in lime juice is what sets the filling — microwave it until bubbling so the starch fully dissolves and the custard stays silky.
- Cook the filling on the stovetop until thickened before it goes into the shell. That pre-thickening is what gives clean slices instead of a weeping pie.
- Chill at least three hours — overnight is better. Key lime filling firms fully only when completely cold.
Frequently Asked Questions
Can I use bottled lime juice?
Fresh is strongly preferred — six limes give bright, clean acidity. Bottled juice tastes flat and slightly bitter in a delicate filling like this.
How do I store key lime pie?
Refrigerated, loosely covered, for up to three days. The crust stays crisp surprisingly well under the creamy filling.
Can I make it without a food processor?
Whisk the filling by hand thoroughly — the key is dissolving the tapioca properly and cooking the custard until genuinely thick.
What topping works well?
Whipped coconut cream and a little extra lime zest. The classic meringue topping also works if you have egg whites to spare.
Recipe Card
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