Go Back

Healthy Key Lime Pie - Bright, Creamy, and Better for You

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 1 cup almond flour
  • 3/4 cup rolled oats (quick oats work too)
  • 1/3 cup unsweetened shredded coconut (optional, for texture)
  • 3 tablespoons coconut oil, melted (or avocado oil)
  • 2 tablespoons honey or pure maple syrup
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon fine sea salt
  • 1–2 tablespoons water, as needed to help it bind
  • 1 1/2 cups plain Greek yogurt (2% or whole milk for best texture)
  • 1 cup full-fat coconut milk from a can, well-stirred
  • 1/2 cup fresh key lime juice (or regular lime juice if needed)
  • 2–3 teaspoons lime zest (from key limes or regular limes), plus more for garnish
  • 1/3–1/2 cup honey or pure maple syrup, to taste
  • 1 teaspoon pure vanilla extract
  • 1/8 teaspoon fine sea salt
  • 2 1/2 teaspoons unflavored gelatin (or 2 tablespoons agar-agar flakes for a vegetarian option; see notes)
  • 3 tablespoons cold water (for blooming gelatin)
  • 1 cup Greek yogurt or coconut whipped cream
  • Lime zest and thin lime slices, for garnish

Method
 

  1. Prep the pan: Lightly grease a 9-inch pie dish. Preheat your oven to 350°F (175°C).
  2. Make the crust: In a bowl, mix almond flour, oats, shredded coconut, salt, melted coconut oil, honey, and vanilla. Stir until it looks like damp sand. If it’s too crumbly, add 1–2 tablespoons water to help it hold.
  3. Press and bake: Press the mixture evenly into the pie dish, pushing up the sides. Prick the bottom with a fork. Bake for 10–12 minutes, until lightly golden and set. Cool to room temperature.
  4. Bloom the gelatin: In a small bowl, sprinkle gelatin over 3 tablespoons cold water. Let it sit for 5 minutes until it swells.
  5. Warm and dissolve: In a small saucepan over low heat, add the bloomed gelatin. Warm gently, stirring just until dissolved and clear. Do not boil. Remove from heat.
  6. Mix the filling: In a large bowl, whisk Greek yogurt, coconut milk, lime juice, lime zest, honey, vanilla, and salt until smooth. Taste and adjust sweetness. It should be bright and a little tangy.
  7. Combine: Whisk the dissolved gelatin into the filling in a slow stream to fully incorporate.
  8. Fill the crust: Pour the mixture into the cooled crust. Smooth the top with a spatula.
  9. Chill: Refrigerate for at least 4 hours, ideally overnight, until set and sliceable.
  10. Top and serve: Spread or pipe a layer of Greek yogurt or coconut whipped cream on top. Garnish with lime zest and thin slices. Slice with a sharp knife, wiping between cuts for clean edges.