In August, I achieved the big 45. I did not really celebrate another year under my belt, but we did enjoy eating this Dairy-Free, Gluten-Free Key Lime Pie. Lauren, my daughter, wanted to do something special, and she knows one of favorite deserts is Key Lime Pie. She made amazing pie by herself with a little guidance on ingredients from me.
Ingredients
1 cup of Almond Flour (or 1.5 cups of Almonds, finely ground)
2.5 tablespoons of coconut oil
1 cup of whole coconut milk (Canned is OK do not use low-fat)
3 eggs
1/2 cup of freshly squeezed, key lime juice
4 tablespoons of honey
2 tablespoons of coconut flour
Preparation
Preheat the oven to 325 degrees.
Mix 1.5 tablespoons of coconut oil with the almond flour.
Grease a standard pie pan with coconut oil.
Add the Almond flour mixture to the pan and press flat into the sides.
Bake the crust in the oven for 5 - 10 minutes or until slightly golden.
Combine the coconut milk, eggs, key lime juice, honey and coconut flour.
Pour the filling into the crust and bake for 30 - 35 minutes, or until the pie is set.
(The pie should not wiggle much when you move it.)
Let cool and store in the refrigerator for at least 2 hours to set.
Enjoy!