Gluten Free Key Lime Pie

Key lime pie with a bowl of limes next to it.

5 from 2 votes

Gluten Free Key Lime Pie

This Gluten Free Key Lime Pie uses a coconut sugar almond flour crust and a silky cashew coconut custard filling. It’s baked to set and then chilled for the creamy texture classic to key lime pies, and done in under 1 hour!

Prep Time20

Cook Time30

Total Time50

Course: Dessert

Cuisine: American

Diet: Gluten Free

Servings: Servings

Calories: 449kcal

Author: Emmy Clinton

Ingredients

Crust

2 Cups Almond Flour
1 Cup Almond Butter
1 Cup Coconut Sugar
2 Eggs
2 Tablespoons Cinnamon
1 Teaspoon Salt

Pie Filling

6 Limes juice & zest
1 Can Full-Fat Coconut Milk unsweetened
1 Cup Raw Cashews soaked & drained
3 Egg Yolks
1 ½ Cups Maple Syrup

Toppings

Coconut Whipped Cream

Instructions

Start by preheating your oven to 350°F. In a mixing bowl, combine the almond flour, almond butter, coconut sugar, eggs, cinnamon, and salt. Stir until the mixture forms a sticky dough. Press the dough evenly into a pie pan, ensuring it covers the bottom and sides. Bake for 10 minutes, then set aside to cool.
While the crust cools, prepare the filling. Soak the cashews in hot water for 15 minutes, then drain the water. In a food processor or blender—blend the cashews, fresh lime juice & zest, coconut milk, egg yolks, and maple syrup until fully combined and smooth.
Pour the filling into the crust. Bake the pie for another 25-30 minutes, or until the center is just set. The edges should look firm, but the center can jiggle slightly—it will firm up as it cools.
Let the pie cool completely. Before serving, top the pie with whipped coconut cream and garnish with extra lime zest for a pop of color! Enjoy!

Notes

Fresh lime juice is essential; don’t use bottled lime juice. Fresh juice gives the bright, tangy flavor needed.
Don’t skip the lime zest! Including the lime zest really boosts flavor beyond just the juice.
Cashews must be well-blended for a silky smooth filling, any grit will affect the texture of the pie filling. You can pre-soak or boil the cashews to make them softer before blending if you desire.

Nutrition