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).

5.0 from 1 reviews
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.


 

 

 

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7 responses to “Super Easy Dairy Free Key Lime Pie

  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.

      • 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

  2. Tina

    Hi Cassidy, I tried your recipe for the dairy-free key lime pie and it was wildly successful for all concerned! It’s delicious: tart and sweet without the “burn” of citrus pies that are too sweet. I used Pamela’s Gluten-free Graham Style Crackers and baked them first without the pie filling, but I accidentally baked the crumbs longer than intended. Soooo, I decided to cook the filling separately, then after it had cooled ladle the crumbs over the top. This worked wonderfully, especially because some of our family are dairy whip cream-compatible and some are not. With the crumbs on top, the pie looks pretty, doesn’t get soggy and there’s still the yummy crunch of a crust. I suggest pushing the pie gently down the serving spatula, not relying on gravity, because the crumbs tend to roll off and the filling is sticky…heavenly, but sticky. Thank you so much for this recipe! Tina :3

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