Key Lime Pie Recipe

Ingredients

• Gluten-Free Pie Crust1
• arrowroot starch2 tablespoons
• coconut oil1 tablespoon
• evaporated or condensed coconut milk (or cream of coconut)2 cups
• key lime juice (or use regular limes)½ cup
• lime zest1 teaspoon
• vanilla extract1 teaspoon
• maple syrup½ cup
• sea salt½ teaspoon
• limes, sliced for garnishing2–3

Method

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.

Swaps & notes

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.