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Key lime pie recipe - Dr. Axe

Key Lime Pie Recipe

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  • Author: Dr. Josh Axe
  • Total Time: 20 min
  • Yield: 12 1x
  • Diet: Gluten Free


Key lime pie makes me think of spending warm, sunny days with my family in Floria. This creamy, sweet and acidic pie provides bold flavors and it’s also an accessible, healthy version that everyone will appreciate!


  • 1 Gluten-Free Pie Crust
  • 2 tablespoons arrowroot starch
  • 1 tablespoon coconut oil
  • 2 cups evaporated or condensed coconut milk (or cream of coconut)
  • ½ cup key lime juice (or use regular limes)
  • 1 teaspoon lime zest
  • 1 teaspoon vanilla extract
  • ½ cup maple syrup
  • ½ teaspoon sea salt
  • 23 limes, sliced for garnishing


  1. First, make up the gluten-free pie crust using my recipe. (Or make your own type of crust.)
  2. In a saucepan over medium heat, combine arrowroot and coconut oil. Whisk to create roux.
  3. After about one minute, add coconut milk. Whisk continuously until mixture thickens into a custard-like consistency, about 10 minutes.
  4. Add lime juice, lime zest, vanilla, maple syrup and salt. Whisk until mixture thickens even more, about five minutes.
  5. Pour mixture into pie crust and allow to cool, then chill the rest of the way in the freezer, about one hour.
  6. Top with sliced lime for garnish and serve.


Did you know that when the acidic lime juice is mixed with the coconut milk and arrowroot flour, it causes a reaction that makes the filling of the pie thicken? This is why key lime pie doesn’t need to be baked.

  • Category: Desserts
  • Method: Mixing
  • Cuisine: American


  • Serving Size: 1 slice
  • Calories: 400
  • Sugar: 12.4g
  • Sodium: 228mg
  • Fat: 30.7g
  • Saturated Fat: 23.1g
  • Unsaturated Fat: 5.7g
  • Trans Fat: 0.6g
  • Carbohydrates: 32.5g
  • Fiber: 1.5g
  • Protein: 2.2g
  • Cholesterol: 54mg