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Pecan Crusted Paleo Key Lime Pie | Roots & Boots

Paleo Key Lime Pie with Pecan Crust

  • Author: Kathleen | Roots & Boots
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 8 servings 1x
  • Category: Desserts


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 (68 small limes)
  • heaping 1/4 cup raw honey
  • 1/2 cup coconut cream
  • 1 teaspoon lime zest
  • 1 tablespoon tapioca or arrowroot flour


  1. Combine all crust ingredients in a food processor and process until thick and sticky.  Press into a pie dish and set aside.
  2. Preheat oven to 350 F.
  3. 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.)
  4. 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.
  5. Remove from oven and allow to cool completely, then refrigerate until chilled.
  6. 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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