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!

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.


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Easy to Make Key Lime Pie with Almond Crust (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.
Prep Time 15 minutes
Cook Time 35 minutes
Passive Time 3 hours
Servings
Ingredients
Custard:
Almond Crust: (optional)
Toppings: (optional)
Prep Time 15 minutes
Cook Time 35 minutes
Passive Time 3 hours
Servings
Ingredients
Custard:
Almond Crust: (optional)
Toppings: (optional)
Instructions
Almond Crust: (optional)
  1. Preheat oven to 325 degrees. Lightly grease a 9x9 pie plate, including the sides of the plate.
  2. Add the almonds, oats and salt to a food processor or high-powered blender. Process/pulse until the mixture becomes the consistency of a coarse flour. (Some chopped almond pieces may remain.)
  3. Add the melted butter, honey and almond butter to the mixture. Process until the mixture becomes a dough, about 15-20 seconds. You may need to scrape the sides. The dough should resemble the consistency of cookie dough.
  4. Spoon the dough into your pie plate. Using a wet spatula or your fingertips, firmly and evenly press the dough into the base of the plate and an inch up the sides. Level the edges with your fingers. Poke the base with a fork 10-12 times to allow air to escape while baking.
  5. Bake for 12 minutes. Remove from oven and prepare custard while pie crust cools slightly.
Custard:
  1. 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.
  2. Pour the custard onto the crust (your custard may fill the pie plate slightly higher than the crust, that's okay). Bake for 15 minutes. Remove from oven and tent the pie loosely with aluminum foil.
  3. Bake an additional 18-20 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.
Recipe Notes

Substitutions:

  • Butter can be substituted with coconut oil.
  • Use gluten-free oats if necessary.


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 9x9 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.

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