Thanks Sue! Join my free email list and get a FREE e-cookbook! It is easiest to combine these ingredients in a food processor but if you don’t have one you can still make it work. but I'm not here to rain on your grains (or anything else) so come along for the ride! As for the coconut whipped cream layer, I just had to, mainly because I wanted it to be purrrrdy and custard pies tend to crack a bit on top, or at least mine do, probably because I’m keeping the baking simple. I agree about the whip cream…I used the thick part of coconut milk only,but it began to separate from over whipping… it was perfect once it was creamy but I tried to get peaks and began to separate.
You’ll need about 1 tablespoon of zest. Either way, you can sign up that way and receive recipes 🙂. Powered by the Publisher Platform (P3). I don’t know about you, but the coconut and key lime combo transports me to the beach with warm sand between my toes, a big floppy hat and the aroma of suntan lotion smeared all over. Any ideas? Refrigerate leftovers in an airtight container. 10-12 minutes. Remove the coconut from the skillet to a medium mixing bowl and set aside. And has anyone made these in a muffin tin with success, seems like it should work if I use liners… any help would be much appreciated? I may have to rethink my strategy. Have a happy Mother’s Day! We’re not strictly paleo, so I subd the crust with a graham cracker crust and used corn starch instead of tapioca flour. And then cover and bake? Unfortunately I don’t calculate the nutrition facts for my recipes so don’t have the answer. I also used maple syrup instead of honey, because in Ayurveda they say not to cook honey. are you farmilar with trader joes coconut cream? or stay runny (as mine does but sets still). Each and every summer I make at least one luscious dessert recipe using key limes. Place parchment paper over crust & fill with pie weights. If using a food processor add the same ingredients and pulse a couple of times.
 I needed limes anyway for the zest, and I didn’t want to go ALL bottled juice.  With me, myself, and the pie. The texture was so professional too.

★☆. SO perfect in every way! […] Read more From Source (adsbygoogle = window.adsbygoogle || []).push({}); […], […] pie. How far in advance can I make the frosting if the pie is stored in the fridge until eaten? its a large can or same size as coconut milk in can. Remove from oven and cool completely at room temp, then refrigerate for at least 30 minutes before topping with whipped cream. This key lime pie is sooo freaking addictive!!! FOLLOW Saving Room for Dessert on FACEBOOK| INSTAGRAM| PINTEREST | TWITTER  and subscribe to our YOUTUBE channel for all the latest recipes, videos and updates. Btw, your lemon bars are the bomb–we all love them!! What wound up happening with this recipe was a whole lot of compromising!

Sorry about that…it helps to use a hand mixer or you can dissolve the tapioca in the lime juice before adding. The filling contains cream cheese, sweetened condensed milk, lime zest and juice, egg yolk, vanilla extract, and salt. i did it twice and it was not fluffy . What wound up happening with this recipe was a whole lot of compromising! The pie was delicious. Question on the coconut milk and cream. Cut into pieces and enjoy! Meyer lemon though, there I will not compromise when you need a sweet lemon treat!

I do a little too much of everything (except cleaning), and I enjoy laughing at myself. I will admit I just used a store bought graham cracker crust I had on hand though. Lieing limes, it’s okay 😉 I do it all the time! I’m sure you can but the baking time would be shorter (you’d have to watch them), and I would definitely use parchment muffin liners to avoid sticking! These honey garlic chicken tender, Perfectly light, creamy, sweet tart #Paleo Key Lime Pie with Coconut Pecan Crust #fitfluential, Best Easy Paleo Pie Crust {Grain Free, Dairy Free}, Classic Paleo Pumpkin Pie {with Crust Recipe! Any clue if either of these pies freeze and thaw well? Pulse together flour, confectioners sugar and salt in food processor.  Gluten free, dairy free, soy free, Paleo. Add the sugar, flour and cornstarch and whisk until combined. Can you make the crust without shreded coconut? Preheat oven to 350° and line an 8X8 baking dish with parchment paper or grease well.