No-Bake Key Lime Pie


For the Crust:

For the filling:


  1. To make the crust, grind the graham crackers and butter in a food processor until an even, smooth crust forms. Press this crust down in a tart pan, creating an even layer along the bottom and the sides. Set aside.
  2. To make the filling, pour the coconut milk into a medium-sized sauce pan over medium heat. Bring to a simmer and then add the gelatin. Using a whisk, stir the gelatin in the simmering coconut milk until it is completely dissolved. This should take between 3 and 5 minutes.
  3. Once the gelatin is completely dissolved, remove from heat and let cool for 5 minutes. Once cooled slightly, whisk in the remainder of the ingredients.
  4. Pour the filling into the pie shell and then chill for at least 4 hours, or until set.
  5. Serve with coconut whipped cream (find an unsweetened recipe in my book or a sweetened one in this post) or serve with real-dairy whipped cream (find a recipe in this post).