Caribbean Frozen Key Lime Pie on a Coconut Crust

Allergens

Dairy, Eggs

Ingredients

• 1 1/2 cups almond flour
• 1/2 cup unsweetened shredded coconut
• 1/4 cup granulated erythritol
• 1/2 teaspoon salt
• 6 tablespoons melted butter
• 5 large egg yolks
• 1 can (14 oz) canned coconut milk, well shaken
• 3/4 cup fresh key lime juice
• Zest of 3 key limes
• 1/2 cup granulated erythritol
• 1 teaspoon vanilla extract
• 1/2 cup heavy cream, whipped to stiff peaks

Instructions

1. Preheat the oven to 350°F (175°C). In a medium bowl, combine almond flour, shredded coconut, 1/4 cup erythritol, and salt. Add the melted butter and mix until well combined. Press the mixture into a parchment lined 9 inch pie plate to create the crust.
2. Bake the crust for 10 12 minutes or until golden brown. Allow it to cool completely on a wire rack.
3. In a large bowl, whisk together egg yolks, coconut milk, key lime juice, key lime zest, 1/2 cup erythritol, and vanilla extract until well combined.
4. Pour the filling over the cooled crust and smooth the top. Bake for 15 18 minutes or until the center is set but still slightly jiggly. Remove from the oven and allow it to cool completely on a wire rack.
5. Cover and refrigerate the pie for at least 4 hours or overnight. Just before serving, top with whipped heavy cream.

Chef’s Insight

The contrast between the crust and filling creates a stunning visual effect reminiscent of a tropical beach at sunset.

Notes

Use fresh key lime juice for the best flavor. - Make sure to cool the crust and filling completely before assembling.