Pecan Crusted Paleo Key Lime Pie
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I learned to make Pecan crusted paleo key lime pie especially for my husband, who adores this dessert but has trouble finding a gluten-free version at restaurants.
Pecan crusted paleo key lime pie: about the crust
A nutty, pecan-heavy crust perfectly balances the sweet, limey filling of this pie. I always soak and dry my nuts (heh heh), including the pecans and mixed nuts called for here, to increase nutrition and digestibility.
Find more details and instructions here: Crispy Nuts: Why and How to Soak Your Nuts.
For a slight flavor variation, you can replace the chopped mixed nuts with shredded coconut. Both ways are delicious!
Pecan crusted paleo key lime pie: about the filling
I’m a chocolate girl myself, but even I have to admit this light and creamy key lime filling is pretty tasty. If you happen to have access to duck or goose eggs, use them here! Use one goose egg or one very large duck egg to replace the two whole eggs. Smaller duck eggs can be substituted 1:1 for chicken eggs.
Coconut cream is the solidified part of a chilled can of coconut milk. Alternatively, you can now find the cream sold separately in small cans.
I recommend an immersion blender for combining the ingredients. Otherwise, be prepared to whisk well, until the arrowroot is fully incorporated.
And finally, be sure to cover the pie with foil for the final half of the baking time in order to prevent the crust from browning. After baking, you’ll want to allow a few hours for chilling in the fridge. Alternatively, you can make this pie the day before you’ll need it and stash it in the fridge until serving time.
Ready to make your own pecan crusted paleo key lime pie? I can’t wait to hear how you like it!Print
With a rich pecan crust and a sweet lime filling, this pecan crusted paleo key lime pie serves up the perfect ending to any meal.
- 1 cup pecans*
- 3/4 cups chopped mixed nuts**
- 1 cup dates, pitted (softened in warm water, if necessary)
- 2 teaspoons raw honey
- 2 large eggs + 1 egg yolk
- 1/2 cup fresh lime juice (6–8 small limes)
- heaping 1/4 cup raw honey
- 1/2 cup coconut cream
- 1 teaspoon lime zest
- 1 tablespoon tapioca or arrowroot flour
- Combine all crust ingredients in a food processor and process until thick and sticky. Press into a pie dish and set aside.
- Preheat oven to 350 F.
- In a large bowl, whisk together the eggs, yolk, and honey. Then add coconut cream, lime juice, zest, and tapioca, whisking well until smooth. (An immersion blender works well for this.)
- Pour mixture into the crust and bake for 15 minutes. Then cover loosely with foil to prevent the crust from browning. Bake 10-15 minutes more until just set.
- Remove from oven and allow to cool completely, then refrigerate until chilled.
- Top with coconut whipped cream and serve.
*I always soak and dry my nuts before using in any recipe. Instructions here for making your own crispy nuts.
**Any combination of nuts will work. I use almonds, cashews, and walnuts. Alternatively, you can use 3/4 cup shredded coconut for a flavor twist.
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