This dairy-free recipe for Key Lime Pie has no refined sugar and is made with a gluten-free pecan crust. It is so nutritious, you could seriously eat it for breakfast (and trust me, at our house, we do!)
But what about taste? After all, if you take a look at a traditional recipe for Key Lime Pie, such as the one in the photo below, you’ll see it does not appear to have been concocted with clean eating in mind lol. The recipe below is one I pulled from my Junior League cookbook, Worth Tasting: A Culinary Tour Through the Architecture of the Palm Beaches, and as far as Key Lime Pie recipes go, it’s pretty standard. Other than the Key Lime juice and vanilla extract, every single other ingredient is pretty much a nutritional nightmare. But yes, it does taste good!
So then, is my cleaned up recipe for Key Lime Pie even worth eating? When you compare the ingredients in my recipe below next to the one in the Worth Cookbook above, you are going to think most certainly not. After all, my recipe has no refined sugar, no graham crust, no whipping cream, no condensed milk, no cream cheese and not a single naughty item added. I realize the thought of a healthy pie that actually tastes amazing sounds way too good to be true, but I promise you will not be disappointed.
Considering I am a 5th generation Florida girl who even served Key Lime Pie right alongside the main cake at my wedding, I would definitely not steer you wrong when it comes to the Florida signature state pie. Me and Key Lime Pie go way back and my entire family is crazy for it, especially my husband, Andy. Trust me when I say, this recipe will blow you away!
Recipe For Key Lime Pie Calls for REAL Key Lime Juice
The recipe is pretty straight forward and really very easy to make. The one big thing to keep in mind is that you really do need to use real Key Lime juice for the best results. Standard lime juice simply will not give you the tart and tangy taste of a real deal Key Lime Pie. Nellie & Joe’s Famous Key West Lime Juice is what you want to look for (see photo below.) Founded in 1968, Nellie & Joe’s is as close as you will get to bringing a taste of the Keys to your dinner table. This stuff is super easy to find down here where we live in south Florida, but it is also now a nationally recognized brand shipped throughout the United States and even overseas to Europe and Asia. But, if you can’t find it where you are you can always order it on Amazon.
The only other ingredient in the recipe that you may not be well acquainted with is the arrowroot. This is just a natural thickener and is relatively easy to find in any natural foods store.
And finally, if you want to take this recipe for Key Lime Pie over the top, then add a dollop of freshly whipped coconut cream. It’s easy to make and it’s definitely worth the extra 5 minutes.Print
- 2 1/2 cups raw pecans
- 6 medjool dates
- 2 tablespoons plus 2 teaspoons organic extra virgin coconut oil (such as Barlean’s)
- ¼ teaspoon unrefined sea salt
- 1 teaspoon pure vanilla extract
- 6 tablespoons millet flour
- 2 tablespoons coconut flour
- Preheat oven to 325 degrees.
- Place all ingredients in a food processor and process until well-blended. Use clean fingertips to press mixture evenly onto the bottom and up the sides of a 9-inch pie dish.
- Pre-bake crust for 10 minutes. Remove crust from oven and set aside to cool for at least 15 minutes before pouring in the filling.
- 1 can (13.5 ounces) organic coconut milk
- 1 banana
- 1 tablespoon arrowroot
- 3 organic, pastured eggs (such as Vital Farms)
- 1/8 teaspoon unrefined sea salt
- 1/2 teaspoon pure vanilla extract
- ½ cup Nellie & Joe’s Famous Key West Lime Juice (NO substitutions!)
- 10 medjool dates
- Preheat oven to 325 degrees.
- Place all ingredients in a Vitamix and process until smooth and creamy. Pour filling into prepared crust and bake in middle of oven for 50 minutes. Cool pie completely on rack (filling will set as it cools), then chill, covered, at least 4 hours before serving. Serve cold