These key lime pies are perfection! The key lime pie filling is so luscious; it's so flavorful and creamy! Even though it's the middle of February and in most places below 30 degrees, you will feel like you are enjoying this dessert by the ocean in Key West. Key lime pie is one of my favorite desserts, so I'm SO happy that this turned out so amazing!
Along with being no-bake, raw honey is the only sweetener used! I also made coconut condensed milk, in replace of traditional dairy condensed milk. I used full fat coconut milk and simmered it with raw honey, banana flour, and gelatin. The banana flour and gelatin help thicken the mixture.
|Delicious gluten-free graham cracker crumbs!|
Onto the recipe!!
No-Bake Key Lime Pie
- 14 ounces full fat coconut milk
- 3/4 cup raw honey
- 1 tablespoon WEDO banana flour
- 1 1/2 teaspoon gelatin (mixed with 1/4 cup boiling water)
- 2 8-ounce packages cream cheese, softened
- 1/2 cup coconut whipped cream (plus more to garnish)
- 3/4 cup key lime juice
- 1 cup gluten free graham cracker crumbs
- 3 tablespoons coconut oil
- 1 tablespoon lime zest
- 1 lime, sliced for garnish
Now we are going to make the graham cracker crumbs for the crust! Preheat oven to 375 degrees. Mix graham cracker crumbs with melted coconut oil and spread on a baking sheet. Bake for about 8 minutes, or until toasted and golden.
Whip cream cheese in a stand mixer until fluffy. Add in coconut condensed milk, coconut whipped cream, lime zest, and key lime juice. Mix until thoroughly combined and creamy.
Time to assemble! I made mine in small mason jars. First, I put about 3 tablespoons of graham cracker crumbs in the bottom of the jar. Then, I poured in filling to a little under the rim. Then I topped it all with coconut whipped cream, lime zest, and a slice of lime!