Key Lime Pie

I’m obsessed with key lime pie. I think it started when Greg and I went to Key Largo in December for a wedding and ate key lime everything-pancakes, pie, drinks. So I have been searching for a recipe that still aligns with my new healthy lifestyle and satisfies my sweet tooth and key lime cravings. 

I have to say I found a recipe online and after making it, I’m including my recommendations for changes below. 

Also, I am not paleo but the original recipe stated it was…I’m not sure if that’s a good or a bad thing, but I still loved it.

Pie crust:

  • 1 cup pecan halves
  • 3/4 cup unsweetened coconut flakes
  • 1 cup dates 
  • 1.5 Tbsp honey


  • 2 large eggs 
  • 1 egg yolk
  • 1/3 cup fresh squeezed key lime or lime juice**orignal recipe called for almost half a cup, which I used and it was SO tart. If you love tart use 1/3 cup +2Tbsp
  • 1/4 cup +2 Tbsp honey(raw is recommended, I used local honey)
  • 1/2 cup coconut cream (Trader Joe’s comes perfectly separated!)
  • 1 Tbsp lime zest
  • 2 heaping Tbsp tapioca flour 


Preparing the Crust:

Grease a 9.5 inch pie dish with coconut oil (Trader Joe’s coconut oil spray worked great for me)

In a food processor, combine coconut and pecans until finely broken down. Next, combine all crust ingredients in food processor and process on high for 1-3 minutes, until you get a thick pasty mixture. Press this mixture into the bottom and up the sides of the pie dish and set aside while you prepare the filling.

Prepare the Filling

Preheat your oven to 350 degrees. In a large bowl, (or in the bowl of a mixer) whisk or blend together the eggs and yolk with the honey*. Then whisk in the coconut cream, lime juice and zest, and tapioca and mix well until very smooth.-***I found my stand mixer didn’t make this happen for me, so I combined all in a bowl and used a hand mixer which gave great results***

Pour the filling into the crust (I made a 9.5 pie so if yours is smaller, you may not use all the filling) and bake in the preheated oven for 15 minutes. After 15 minutes, cover the top of the pie loosely with aluminum foil to prevent the crust from browning too much. Continue to bake another 10-20 minutes until just set (the center will still jiggle a bit) for a total of 25-35 minutes.

Remove from oven and cool completely at room temp, then refrigerate for at least 30 minutes before serving. 

Bon appetite!!! 

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