Gluten-Free Key Lime Pie (Vegan)

This easy-to-make Gluten Free Key Lime Pie is the perfect summertime treat. The crust combines almonds and oats for a graham-like texture and flavor. The filling is creamy, refreshing, tart, and slightly sweet.

Ingredients

• FOR THE CRUST:
• 1 cup gluten free rolled oats
• 1 cup raw almonds
• 1/4 teaspoon salt
• 1/2 teaspoon cinnamon
• 2 tablespoons coconut sugar
• 4 1/2 to 6 tablespoons coconut oil, melted
• FOR THE FILLING:
• 3 cans full-fat coconut milk, chilled 2 days ahead*
• 1/2 cup coconut water reserved from draining the cans
• 2 tablespoons coconut oil
• Pinch fine sea salt
• 1/3 to 1/2 cup agave nectar (or honey), depending on preferred sweetness
• 3 tablespoons arrowroot starch
• 1 tablespoon lime zest (about 2 small limes)
• Juice of 3–4 large limes (about 1/2 cup)
• Optional: Top with coconut whipped cream, fresh lime zest, and lime wedges

Instructions

1. FOR THE CRUST:
2. Preheat oven to 350°F. Grease a 9-inch pie plate and set aside.
3. In a food processor, combine oats, almonds, salt, cinnamon, and coconut sugar. Process until the mixture resembles a fine meal.
4. Add melted coconut oil (start with 4 1/2 tablespoons) and pulse until a loose dough forms. The dough should hold together when squeezed; add more coconut oil if needed.
5. Transfer the dough to the prepared pie plate. Press evenly with a flat-bottomed object to pack the crust and build it about halfway up the sides. Shape the edges with clean fingers.
6. Bake for 15 minutes, then increase the oven to 375°F and bake 5–10 more minutes until the edges are golden. Allow the crust to cool mostly.
7. FOR THE FILLING:
8. Two days before assembling, chill the cans of full-fat coconut milk in the refrigerator so the cream separates.
9. While the crust bakes, drain the coconut water from the chilled cans into a container and reserve 1/2 cup for the filling. Open the cans and scoop the solidified coconut cream into a small sauce pot; repeat for all cans until you have roughly 2 1/2 cups of coconut cream.
10. Add the reserved 1/2 cup coconut water, 2 tablespoons coconut oil, a pinch of sea salt, and agave nectar to the pot. Warm over medium heat just until the coconut cream melts—do not let it simmer.
11. In a small bowl, whisk the arrowroot starch with a bit of the warm coconut liquid to form a smooth slurry, then whisk it back into the pot. Stir until combined and remove from heat.
12. Blend the mixture with an immersion blender or transfer to a blender in batches to create an emulsion so oils don’t separate. Allow the filling to cool mostly to room temperature.
13. Once cooled, stir in the lime juice and reserved zest. Taste and adjust sweetness or tartness as desired.
14. Pour the filling into the cooled crust. Cover with plastic wrap directly on the surface to prevent a skin from forming. Refrigerate 6–8 hours or until set.
15. Before serving, remove the plastic, smooth the filling with a spoon, and garnish with lime zest. Chill briefly in the freezer (10–15 minutes) to make slicing easier. Run a knife around the edge, cut into wedges, and serve with coconut whip and lime wedges if desired.
16. Store leftover pie covered in the refrigerator for up to 5 days. The pie softens at room temperature, so keep it chilled.

*Use a consistent full-fat coconut milk for best texture; Thai Kitchen is a reliable option. If you can find canned coconut cream, you can substitute one can of coconut cream plus one can of full-fat coconut milk to reach about 2 1/2 cups of cream.

**Cornstarch may work in place of arrowroot starch, though I haven’t tested it and cannot guarantee the same texture.

Prep time does not include advance chilling of the coconut milk cans or the chilling time required after assembly.

The crust recipe is slightly adapted from Minimalist Baker; the filling is adapted from traditional recipes and adjusted to be vegan and gluten free.