Zesty Lime Pie with a Coconut Crust

It's time for pie! I have made classic pies before such as apple pie and key lime pie. I wanted to switch it up a bit and find something new and exciting to attempt to make. This pie might sound like a key lime pie but it has its similarities and differences. This crust is so delicious and nothing like I have ever made before. This pie is on the healthier side, so you can eat more than one piece if you like! I adapted this recipe from the recipe in the book "Sweet Laurel: Recipes for Whole Food, Grain-Free Desserts" by Laurel Gallucci and Claire Thomas. You can substitute the lime in this recipe for any citrus fruit such as lemon, orange, grapefruit, etc. This is a very refreshing pie that should be made for the spring or summer. 

Zesty Lime Pie with a Coconut Crust:

Time: 1.5-2 hours 

Servings: One 9-inch pie

Ingredients - 

For the Coconut Crust- 

• 2 tablespoons coconut oil, melted, plus more for greasing the pan
• 1 1/2 cups almond flour
• 2 tablespoons unsweetened shredded coconut
• 1/2 teaspoon Himalayan pink salt
• 2 tablespoons maple syrup 

For the filling- 

• 3 large eggs
• 1/2 cup maple syrup
• 1/2 cup full-fat coconut milk
• 1/2 cup fresh lime juice
• Grated zest of 1 lime
• 2 tablespoons arrowroot powder 
• Optional: whipped cream/coconut whipped cream for topping

Steps

First, preheat the oven to 350℉ and grease a 9-inch pie pan with coconut oil (or cooking spray). To make the crust, in a small-sized bowl combine the flour, shredded coconut, and salt. Then in a medium-sized bowl whisk together the maple syrup and coconut oil. Add the dry ingredients to the wet ingredients a little bit at a time, continuously stirring the mixture until the dough comes together. Then press the dough evenly into the pie pan and bake for 10-12 minutes or until golden brown. Then take it out of the oven and let it cool for 10-15 minutes.

While the crust is cooling, make the filling. In a large clean bowl, whisk together the eggs and maple syrup. Then add the coconut milk, lime juice, lime zest, and arrowroot powder and combine everything until completely smooth. Reduce the oven temperature to 325℉. 

Then pour the filling into the pie crust to bake in the oven. But before baking, put aluminum foil around the edges of the crust so that it doesn't get overcooked. Bake the pie for 30-40 minutes until the pie is set and the middle barely jiggles as you take it out of the oven. Then refrigerate the pie for at least 8 hours (I refrigerated it overnight). Top with whipped cream before serving if you want! The pie can be kept in the fridge for up to 2 days.