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Super Easy Dairy Free Key Lime Pie

 

Strict Key Lime Pie lovers: Do not read any further.

For everyone else: Let’s make a Key Lime Pie using regular limes!

I couldn’t find key limes but I am still calling this a Key Lime Pie. It’s delicious and it tastes like a Key Lime Pie to me.

I have to say that I have been a little obsessed with perfecting my Key Lime Pie recipe. I already have a Key Lime Pie recipe, but it requires whisking over the stove for 30 minutes, then straining the filling in case the eggs curdle– something I’m not really into. I was determined to make an easy Key Lime Pie recipe without compromising on taste.

And guess what? I’m determined. Very determined. And Hooorray I did it!!!!

So here it is. My tasty but so very easy dairy free Key Lime Pie recipe:

*Note– If you are grain free, use this nut based crust recipe  or my pie crust recipe and add 1 tsp. cinnamon and 1/4 tsp. nutmegHere are the links to my coconut whipped cream and dairy free cool whip (pictured).

Super Easy Dairy Free Key Lime Pie
 
Ingredients
Crust:
  • 1½ C Kinnikinnick Graham Style Crumbs
  • ¼ C Granulated Sugar
  • 6 Tbsp. Earth Balance Butter, melted
Filling:
  • 6 eggs
  • ½ C fresh lime juice (please don't use the reconstitued stuff, it's not the same!)
  • zest of 1 lime
  • ¾ C agave nectar or honey
  • 1½ Tbsp. arrowroot flour or cornstarch
Instructions
  1. In a large bowl, combine all the crust ingredients. Then, press into a greased 8 or 9 in. deep pie pan and refrigerate for 1 hour.
  2. Preheat oven to 350 degrees.
  3. In a food processor, add the eggs and give them a good swirl to break up the yolks.
  4. Holding a microplane zester upside down, get off all of that yummy zest and dump into the food processor.
  5. Over a glass measuring cup, juice the limes. I used 4 limes. Pour lime juice and all remaining ingredients into food processor and mix well.
  6. Pour filling into set pie crust. See those bubbles? Use a spoon or your hand to kind of smooth out the top to break up the bubbles so your pie will be smooth.
  7. Bake for 20- 25 minutes, or until filling is no longer jiggly.
  8. Fair Warning: It's not the prettiest pie when it first comes out of the oven, but patience my dear... patience 🙂
  9. Cool, then place uncovered in refrigerator for 1 hour.
  10. Decorate and make pretty with dairy free whipped cream or coconut cream (see link above). Garnish with lime zest.


 

 

 


this post is part of Slightly Indulgent Tuesday

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Comments

  1. Save me a piece! I’ll be down tomorrow! Mother had those when she moved to Florida but she never did learn how to make one. That looks great.

  2. They’re super easy, I can whip one up for you anytime 🙂

    • Epsipepsi says:

      How many key limes would you zest to substitute for the zest of one lime?

      • While I haven’t tried it, I would probably use 2 🙂 If you are using the juice of key limes, remember the juice is a bit stronger than regular limes so you may need to to use less, but again, I haven’t tested this recipe with key limes so don’t know the exact amount. Let me know how it turns out!!!

        Happy Baking!
        Cassidy

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Love, Cassidy