Description

A creamy, tangy, and refreshing dairy free key lime pie made with coconut cream, sweetened condensed coconut milk, and a graham cracker crust. It delivers all the classic flavors of the traditional pie without any dairy, making it perfect for summer gatherings or a make-ahead dessert.

Ingredients

1 1/2 cups dairy free graham cracker crumbs
1/3 cup melted coconut oil or dairy free butter alternative
1 cup coconut cream (from chilled cans of coconut milk)
1 can (11–14 oz) sweetened condensed coconut milk
1/2 cup fresh key lime juice (or regular lime juice)
1 tbsp lime zest
2 tbsp cornstarch or arrowroot powder
1–2 tbsp maple syrup or agave (optional, for extra sweetness)
Dairy free whipped topping (for garnish, optional)

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Instructions

Preheat the oven to 350°F (175°C).
In a bowl, combine graham cracker crumbs with melted coconut oil or dairy free butter. Press firmly into a pie dish to form the crust.
Bake the crust for 8–10 minutes until lightly golden. Remove from oven and let cool completely.
In a saucepan, whisk together coconut cream, sweetened condensed coconut milk, lime juice, lime zest, and cornstarch.
Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon.
Pour the filling into the cooled crust, smoothing the top with a spatula.
Refrigerate for at least 4 hours or until fully set.
Before serving, top with dairy free whipped topping and extra lime zest if desired.

Notes

Use gluten free graham crackers for a gluten free version.For a nutty crust, substitute with crushed almonds or pecans mixed with dates.Add shredded coconut to the filling for extra tropical flavor.Store covered in the refrigerator for up to 4 days or freeze for up to 1 month.Thaw frozen pie in the refrigerator overnight before serving.

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 24g
Sodium: 160mg
Fat: 18g
Saturated Fat: 12g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 2g
Protein: 3g
Cholesterol: 0mg