Key Lime Pie is my family’s all-time favorite summer dessert and we weren’t about to let Lyme get in the way of our annual indulgence! After some internet browsing, a couple of failed experiments and lots of lime juice, we created the Key “Lyme” Pie that’s just as scrumptious as the original!
Paleo friendly and ready during Phase 3 of the Lyme Diet.
While it’s not the honey graham cracker crust of my childhood, this sweet and nutty base brings a whole new set of flavors to the tangy filling!
- 1 ½ c whole almonds
- 4 pitted dates, soaked
- 1 tbsp coconut oil
Combine all ingredients in food processor until to the consistency just shy of almond butter; a little sticky but still slightly crumbly. Grease a 9” pan and add crust. Work the crust until it has covered the base and is about halfway up the pan. Bake for 6-8 minutes at 350° F or until slightly golden.
Zippy and packed with flavor, nobody will ever guess the secret of your sweet treat! Don’t skip out on the lime zest either as it adds just a bit more life to the party!
- 4 tsp lime zest
- ½ c lime juice
- 3-4 tbsp almond flour
- 3 eggs
- 1 c unsweetened almond* milk
*Note: While I’m not particularly partial to a strong coconutty flavor, many people love a nice coconut cream key lime pie. Simply switch the almond milk for canned, not ‘lite’ version (I like A Taste of Thai), reduce the amount of almond flour to 2 tbsp, and cut down the cooking time to 25-30 minutes.
Beat eggs until almost frothy then add lime zest, lime juice, and almond milk. Combine. Add in almond flour and mix in. Pour into crust. Bake at 350° F for 45-55 minutes until almost set. Let cool completely before serving.
Refrigerate until ready to serve, top with whipped cream, ice cream or lime wedges and enjoy!
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