Healthier Key Lime Pie

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!