No-Bake Key Lime Pie

4 — Votes 3 votes

No-Bake Key Lime Pie

This No-Bake Key Lime Pie is beginner-level easy and meets a WIDE variety of allergen requirements. It’s gluten-free, dairy-free, egg-free, and (of course) fuss-free with no-bake instructions. It’s also quite possibly one of the most delicious desserts I’ve ever created.

Prep Time20

Total Time20

Course: Dessert

Cuisine: American

Servings: servings

Author: Cassy

Ingredients

For the Crust:

8 ounces gluten free graham crackers
6 tablespoons ghee or butter, softened and cut into cubes (may sub coconut oil)

For the Filling:

13 oz can of full-fat coconut milk
2 1/4 teaspoons gelatin
3/4 cup fresh lime juice key lime juice is even better!
1/4 cup honey
zest of one lime about 1 teaspoon
1/4 teaspoon fine sea salt
Whipped cream for garnish
Lime zest for garnish

Instructions

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.
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.
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.
Pour the filling into the pie shell and then chill for at least 4 hours, or until set.
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).

Notes

Nutrition