Key Lime Pie (paleo, dairy free, nut free, AIP)

Because sometimes you just want your very own little [nut free, dairy free, grain free] Key Lime Pie.

This Key Lime Pie is one of my most favorite desserts. I’d go so far as to say it’s one of my signature desserts! I have prepared this pie in more cooking & un-cooking classes then I can count. I love this dessert, as it is so simple to create, it uses ingredients you can find in any grocery store, it’s dairy free, and nut free. It is the true essence of a pure and simple recipe. The fully raw version I used to make is located here, but I have updated it to now include a baked, nut free, coconut macaroon crust. This pie is seriously a slice of heaven. I promise you and your friends won’t even taste the avocado, instead you will be take back to memories of eating Key Lime Sherbet at a Baskin Robbins Ice Cream Shop with your softball team after winning your first little league game. It totally tastes like lime sherbet. You can make this a full 8″ pie, or do as I like to do and make 8 to 9 individual pies in a muffin pan. That way you can pull one out whenever you feel like treating yourself to a guilt free, nourishing dessert. Plus I think the mini pies are always more fun to serve at parties too! And you can also make this pie crust-less, and just pour the filling into cute little desserts cups as I have pictured below.

For those wanting to do a a low carb, sugar free version, just use stevia in the key lime pie filling instead of honey.  The coconut macaroon crust was adapted from this recipe on Elana’s Pantry. See photos of my crust free version below.  And this vegan coconut whip recipe here (easily sugar free) adds quite a nice compliment!

Key Lime Pie Filling:

  • 1 1/2 cups mashed avocado (about 3 small avocados)
  • 3/4 cup fresh squeezed lime juice (regular limes, key limes, or simply from a jar)
  • 1/2 cup honey (OR use stevia to taste, I use between 1/2 to 1 teaspoon of Sweet Leaf liquid stevia – note Stevia is not AIP. )
  • 1 pinch sea salt
  • 1/2 cup organic expeller pressed coconut oil– melted
  • zest from 1 or 2 limes
  1. Make the pie crust first, see below.
  2. Blend all pie filling ingredients together in a food processor. Taste test and adjust ingredients to your liking. Spoon into pie crust recipe from below. Set in freezer for 1 hour to firm up.
  3. This pie can be kept in the fridge for a couple of days, or in the freezer for weeks. They freeze really well! When they have been stored in the freezer, just be sure to set it out for for a few minutes to soften up a bit before serving.
  4. Above photos garnished with my homemade coconut whip, sliced kiwis, and crumbled up freeze dried raspberries. I love topping this pie with sliced kiwi, it’s pretty much a must!!

Coconut Macaroon Crust

  • 2 cups unsweetened dried coconut medium flakes or fine shreds
  • 2.5 Tablespoons coconut oil, softened
  • 1.5 Tablespoons coconut flour
  • 2 – 3 pinches sea salt
  • 1/4 cup honey or coconut nectar
  • 2 teaspoons vanilla extract
  • optional: zest from 1 to 2 limes
  1. Mix and mash the crust ingredients together in a mixing bowl, until the “dough” starts to stick together. You might have to add a little extra honey to get it to stick if you are using super fine coconut shreds. I find the medium flake coconut holds together a lot better then the fine shred coconut, but the fine shred also makes it more “crust-like”.
  2. Take a standard muffin pan and line it with 8 to 10 no-stick paper liners. Or line a spring form pan, or pie dish with parchment paper. Then mash the coconut pie crust mixture into the muffin cups or pie pan.
  3. Bake the empty pie crust in an oven set at 350*F for 7 to 10 minutes. Keep a close eye on it at 7 minutes, as soon as the top starts to turn a golden brown around the edges, you want to remove the crust. At 7 minutes, I took a spoon and carefully pushed down the centers of each little crust that popped up, and stuck them back in the oven for another 3 minutes. Be very gentle with it right out of the oven, it will be very crumbly. (but don’t worry, once these pies set, they hold together very well!)
  4. Once the pie crust cools off a bit, you will want to put the crust in the freezer for another 15 to 20 minutes to chill. Now you can prepare the pie filling from the recipe above.
  5. Remove crust from freezer, spoon in the key lime pie filling, and return to the freezer to set for about one hour.
  6. When the pie has firmed up it is ready to serve!

Key Lime Pie #paleo #dairyfree #nutfree #aip

Key Lime Pie #paleo #dairyfree #nutfree #aip

As shared at Paleo AIP Recipe Roundtable + Weekend Retreat Link Party + Gluten Free Friday

25 thoughts on “Key Lime Pie (paleo, dairy free, nut free, AIP)

  1. Wow, this looks amazing. I haven’t had key lime pie in years ever since going gluten free. I will definitely be trying this! 🙂

    1. Hi Nicole!

      This is truly one of my most favorite desserts! I hope you enjoy it too!

  2. My face’s mouth never wants me to stop putting these in them. When licking the remnants out of the bowls, my knees would buckle; my head would flip towards the heavens; my utterances would turn into something like “Oh Gaawwd! That is soooo good”; then I would repeat.

    As each of my guests raised a spoonful to their lips, I would stare at their face until it registered the magnificence of what they had just stuffed in their mouth. The riveting conversation that had precluded this dessert, quickly turned into a chorus of grunts and moans of disbelief as how good these were. My only sadness was that I only made half a batch. Lesson learned.

    Thank you, Andrea!

    1. Hi Tonya!

      Aw, thanks for making me smile!! So glad you all enjoyed these key lime pies!

      Your comment reads like a novel I want to keep reading!! I am on the edge of my seat wondering what you are savoring in the next course of your dinner party….


    2. Cocoa & coriander rubbed ribs, paleo cornbread, and your chocolate milkshakes. Your presence was felt 🙂

    1. Hi Liz,

      You can try it anyway you want to! I just happen to be a big believer in parchment paper for hassle free baking. I have never had parchment paper stick when baking or freezing. Now I could see “wax” paper sticking. And I have only baked this with parchment, so I honestly cannot advise otherwise. But, it might work just fine!? This is a high fat crust, so that will help the non-stick qualites. I just got fed up with loosing grain free baked desserts when they stick, so out of habit I use a little parchment every time for fool proof baking.

      I use this one

    2. Another option is to make this pie with my no-bake crust I link to in the post. For that one I just line the pie pan in saran wrap, since it is no-bake. Its just as delicious though!


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    1. Hi Julie,

      The key lime pie filling works out awesome with just a little stevia, as included in the recipe options above. But I don’t think this pie crust will hold together as well without the 1/4 sweetener, so just use another sugar free pie crust that you like best, or skip the crust all together and pour the pie filling into dessert cups.

  4. This is my new favorite dessert!!! I tested it as a wedding dessert for my husband to be and myself and while it’s not exactly what I wanted, it was so delicious I am going to use the filling in a different pie crust!
    This combo with the little crust nests is the perfect ratio of creamy and sweet with crunchy and satisfying. So so good! Thanks for sharing it 🙂

    1. Hi Stephanie!

      So glad to hear you enjoyed these little pies! ♥ Wishing you and your husband to be many wonderful, love-filled years ahead!! ♥

  5. Any advice on substituting coconut oil? My boyfriend is allergic to everything under the sun, including nuts and coconut. His favorite thing in the world is key lime pie and this is the closest recipe I’ve found that would be alright for him, aside from the coconut oil. Thanks 🙂

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