Description
Made with a creamy custard base and a crumbly graham cracker crust, this no bake, dairy free key lime pie is just as rich and flavorful as traditional key lime pie without milk. Top with coconut whipped cream before serving for a refreshing dessert that will satisfy your key lime cravings.
Ingredients
Scale
- 1 extra large pie crust (with extra servings)
- 1 1/2 cup Key lime juice, divided
- 2 11-ounce can sweetened condensed coconut milk
- 4 tablespoons (1/4 cup) cornstarch
- 8 large egg yolks
- 1/4 teaspoon coarse salt
- Dairy free whipped cream, such as Reddi-wip
Instructions
- Heat condensed coconut milk with 1 cup of lime juice in a large saucepan over medium heat until thin and simmering.
- In a small mixing bowl, whisk the remaining lime juice and cornstarch together until smooth. Set aside for later.
- In a separate bowl, whisk in the egg yolks and salt until smooth.
- Temper the eggs. Slowly whisking about 1/2 cup of the simmering coconut milk into the eggs and stirring vigorously. Repeat with 1/2 cup of hot coconut milk. When combined, transfer the mixture back to the saucepan and whisk to combine.
- Whisk in the cornstarch mixture and bring the everything to a simmer and heat until the liquid begins to thicken, whisking continuously to prevent lumps.
- Once the mixture has reached 160˚F and easily coats the back of a spoon, remove from heat and pour into prepared pie crust.
- Let the filling cool completely to room temperature before transferring to the refrigerator for a minimum of 6 hours.
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 349
- Sugar: 43.9 g
- Sodium: 197.8 mg
- Fat: 12.2 g
- Saturated Fat: 6.1 g
- Carbohydrates: 52.8 g
- Fiber: 0.3 g
- Protein: 9.2 g
- Cholesterol: 211 mg
