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Easy to Make Key Lime Pie with Almond Crust (Gluten-Free)

Name: Easy to Make Key Lime Pie with Almond Crust (Gluten-Free)
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 8
Ingredients: 2 large eggs + 1 yolk; 1/4 cup honey; 1/2 cup lime juice (preferably from key limes); 1/4 teaspoon lime zest, tightly packed (approximately 1 lime’s zest); 1/2 cup Greek yogurt; 1 teaspoon pure vanilla extract; 1/2 cup unsweetened coconut milk, canned; 2 tablespoons arrowroot starch; 1/2 cup almonds; 1 cup rolled oats; 1/4 teaspoon Himalayan pink salt; 2 & 1/4 tablespoons butter, melted; 1/4 cup honey; 2 tablespoons nut butter almond butter, OR peanut butter; 1 dollop homemade whipped cream, per slice (recipe linked above)

Key-Lime-Custard-or-Easy-to-Make-Key-Lime-Pie-Gluten-Free

This is the BEST (and easiest) Florida-Style Key Lime Pie!

This creamy, luscious and perfectly tart Key Lime Pie can be made with a homemade almond crust or baked as a custard! It’s a healthy, yet decadent dessert for summer that you can feel good about serving.

After moving to Florida, our family had the pleasure of trying a piece (or three) of authentic Key Lime Pie. After taste testing this delicious dessert at different establishments, we decided to create our own, healthier version. Our goal was to recreate the same amazing taste but cut back dramatically on the calories. It took a few attempts, but this recipe gives the local restaurants a run for their money!

Make ahead

We’re always looking for ways to reduce time in the kitchen and simplify healthy eating, especially throughout the busy work week. You can prep your almond crust in a food processor or high-powered blender and store it in the fridge for up to four days. When you’re ready to make your pie, spoon the dough into your pie plate and bake as directed.

For a crustless custard

In a large bowl, whisk or blend together the eggs and yolk with the honey. Once combined, add remaining custard ingredients and whisk together until smooth. Lightly grease a 9×9 pie plate with coconut oil, including the sides of the plate. Bake custard in the oven for 10 minutes, remove from oven and cover the top of the pie loosely with aluminum foil. Bake an additional 20-22 minutes until just set (the center will still be slightly wobbly). Remove from oven and cool completely at room temperature, then refrigerate for at least 2 hours before serving.

The PERFECT topping

For a touch of sweetness, top your Key Lime Pie with a this simple, 3-ingredient Whipped Cream.