Creamy yet refreshing, this tangy paleo key lime pie without condensed milk, combines healthy foods like avocados, coconut milk, and gelatin to create a subtly sweet indulgent treat.
Recently, I just took on a new position at the fabulous blog, Rubies and Radishes. I’ll be contributing paleo recipes to that blog occasionally, and while I won’t be posting the full recipes here, I’ll let you know what I’m working on over there in case you want to head over and check it out.
This week, I decided to send her my paleo key lime pie recipe.
Key lime pie is a dessert that I had wanted to try making for quite some time because every year, around this time, my lime tree is full of ripe, yellowing key limes.
While key lime pie traditionally uses condensed milk, I’m pretty sure that most unfermented dairy products wreak havoc on my system, not that I think I should be regularly consuming something like sweetened condensed milk anyway. I decided to ditch the condensed milk, and replaced it with coconut milk and gelatin to help set the pie when chilled. To make the pie creamy and a beautiful shade of natural green, I added in an avocado.
As for the paleo crust?
It’s super easy to make. I basically just repurposed the main mixture of my coconut date balls, but rather than form it into shapes, you press it into the bottom of your pie pan. The nice thing about using shredded coconut is that the fat content helps prevent the crust from sticking.
Are you intrigued? Head on over to Rubies and Radishes to check it out!