Recipe Corner- Key Lime Pie
July 11, 2020
Key Lime Pie
This paleo-friendly Key Lime Pie will help satisfy your craving for something sweet on these hot summer nights. Using our graham crackers featured in our blog, this easy recipe will have you coming back for seconds.
| Ingredients | Quantity | Directions |
|---|---|---|
| CRUST | Preheat oven to 350º | |
| Grahm Crackers | one batch | Break the Graham Crackers into pieces and transfer to a food processor |
| Egg White | 1 | Process into powder. |
| FILLING | With the food processor still running, add an egg white to the Graham Crackers and process until a crumbly dough forms. | |
| Coconut Milk (full fat) | 1 can (divided) | Dump the dough into a 9-inch pie pan and press it to line the pan in an even layer. |
| Gelatin | 1 tbsp | Use a fork to poke holes of the crust for even baking. |
| Key Lime Juice | 3/4 cup | Bake 15-20 minutes, and allow to cool before adding the filling. |
| Coconut Cream | 1/2 cup | Next, pour 1/2 cup of coconut milk into a med. bowl and sprinkle the gelatin in |
| Honey | 1/2 cup | In a small saucepan, bring the Key Lime Juice to a boil and reduce to about 1/2 cup (about 5 minutes) |
| WHIPPED TOPPING (optional) | Add the hot lime juice to the gelatin and stir to dissolve. | |
| Coconut Milk (chilled) | 2 cans | Transfer all filling ingredients into a blender and blend until smooth. Pour the filling into the cooled Graham Cracker crust and let cool overnight |
| Vanilla Extract | 1/8 tsp | For the whipped topping, open the 2 cans of chilled coconut milk. Scoop off the top layer ensuring that you do not get liquid into the mix. |
| Gelatin | 1/4 tsp | Place the cream in a chilled mixing bowl. |
| Honey | drizzle | Sprinkle 1/4 tsp gelatin over the top and add a very small drizzle of honey and then add the vanilla. |
| Blend only for 10-15 seconds | ||
| Place in a piping bag or spoon a dallop on each pie serving. Garnish with fresh limes. Refrigerate. | ||
| Enjoy! |
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