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–+ servings
No-Bake Key Lime Pie Recipe
Molly

No-Bake Key Lime Pie

Enjoy this zesty, sugar-free key lime pie with a gluten-free almond-coconut crust and velvety coconut milk curd. Perfectly chilled and ready in an hour, this halal-friendly indulgence balances tangy citrus with creamy texture for modern dietary needs.
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Prep Time 25 minutes
Total Time 5 hours 35 minutes
Servings: 1 servings
Cuisine: American
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 ½ cups ground almonds
  • ¼ cup coconut flour
  • ½ cup powdered erythritol
  • ¼ cup melted coconut oil
  • ¼ cup chilled coconut milk
  • 1 tsp ground cinnamon
  • 2 key limes, juiced

Method
 

  1. Preheat oven to 350°F and toast ground almonds with cinnamon for 8 minutes
  2. Combine cooled almonds, coconut flour, powdered erythritol, and melted coconut oil in a bowl
  3. Gradually add chilled coconut milk to form a thick crust mixture
  4. Press into a greased pie dish and refrigerate for 30 minutes to set
  5. In a separate bowl, mix key lime juice, remaining coconut oil, and coconut milk for curd
  6. Chill assembled pie for 8+ hours before serving

Nutrition

Serving: 1gCalories: 300kcalCarbohydrates: 9gProtein: 15gFat: 28gSaturated Fat: 20gSodium: 65mgFiber: 3g

Notes

Use macadamia oil as coconut oil substitute
Chilling is essential for proper crust set
Dehydrate crust at 115°F in dehydrator for 8-12 hours for firmer texture
Store at room temperature for up to 4 hours in airtight container
Assemble up to 24 hours in advance and refrigerate
Replace coconut milk with oat milk for lighter texture

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