Key lime pie is an absolutely divine dessert. When you see those tiny, sweet little limes in the produce aisle, you should definitely snap them up! If you can’t make a pie right away, freeze the juice for later. You won’t regret it.
For me, key lime pie has been the excuse for great get-togethers. One was a spur-of-the-moment magical misty summer evening dessert on the patio with another couple. Another time I made it for my birthday, and I “managed” to find a few friends who were willing to come over and enjoy it with us. I look forward to more good times around key lime pie—maybe you’ll have some too!
This version is made with coconut sugar. It can be paleo, using coconut oil and coconut cream, or more traditional with butter and heavy cream.
| Key Lime Pie With Pecan Nut Crust | Print |
- 2-1/2 cups pecans
- 1/4 teaspoon ground cinnamon
- 1/3 cup coconut sugar
- 1/4 cup butter or coconut oil, melted
- 1 tablespoon (1 envelope) plain gelatin
- 1 cup coconut sugar
- 1/4 teaspoon salt
- 4 eggs, separated
- 1/2 cup key lime juice, strained (zest limes before juicing)
- 1/4 cup water
- 1 teaspoon grated lime zest (make extra for garnish, if desired)
- 1 cup heavy cream OR 2 5.4-ounce cans coconut cream, chilled and whipped
- Pulse pecans, cinnamon, and coconut sugar in a food processor. Stream in butter or coconut oil and pulse to combine. Press onto bottom and sides of a 9-inch pie plate. Chill 35 to 45 minutes.
- Bake in a preheated 350 degree oven for 12 to 15 minutes or until lightly browned. Do not overbake--nut crusts burn easily. Cool completely before filling.
- Mix the gelatin, half of the coconut sugar, and salt in a small saucepan.
- In a medium bowl, beat the egg yolks well. Add the lime juice and water to the beaten egg yolks. Stir the egg yolk mixture into the gelatin mixture. Cook over low heat, stirring frequently, just until the mixture comes to a boil. Remove from heat; stir in lime zest.
- Chill, stirring occasionally, until the mixture mounds slightly when dropped from a spoon.
- In a large metal bowl, combine egg whites and the remaining ½ cup of sugar. Place metal bowl over saucepan of boiling water at medium heat and stir often until mixture reaches 160 degrees. Remove from heat and beat egg white mixture on high speed until cool and mixture makes soft peaks. This may take 10 to 15 minutes.
- Fold beaten egg white mixture into gelatin mixture. Fold in about two thirds of the whipped cream or coconut cream, reserving the rest for topping. Pour filling into the baked crust.
- Chill until firm. Garnish with whipped coconut cream and extra lime zest or lime slices, if desired.
