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Overhead view of a slice of a paleo key lime pie garnished with coconut cream and a raspberry being placed on a white plate with a silver spatula next to a slice of lime and a raspberry.

Key Lime Pie Without Condensed Milk – Paleo, Dairy Free, Grain Free

Last Modified: January 7, 2021 // by Tracy Ariza, DDS // January 7, 2021 I may receive a commission if you purchase through links in this post. Learn more here.

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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. #keylimepie #paleodesserts #paleopies #limerecipes #thethingswellmake #miy #paleorecipes #dairyfreedesserts
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. #keylimepie #paleodesserts #paleopies #limerecipes #thethingswellmake #miy #paleorecipes #dairyfreedesserts

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.

Overhead view of a homemade paleo key lime pie on a cake stand with a slice of it being placed on a white plate using a spatula.
Pin this recipe for later!

People often ask me if I prefer living in Spain to living in the US. My answer is always the same: Some things I like better, some things I like less. One area where I prefer the Spanish Riviera to Michigan, though, is the climate.

I love being able to have fruit trees I couldn’t have in Michigan like a mango tree, a lychee tree, and a guava tree. Our favorite trees, though, are probably our key lime tree and our avocado tree. The lime tree is packed with fruit pretty much year-round, and the avocado tree… Well, it gives avocados. Need I say more?

I was able to make use of both fruits in this recipe.

Key lime pie is perfect for this time of year because my lime tree is full of ripe, yellowing key limes.

A key lime tree filled with varying colors of limes, some yellow and some green.

A healthier key lime pie

I decided against making a traditional key lime pie. I wanted to make something lighter, with healthier ingredients.

No condensed milk

There was one ingredient that’s normally found in the traditional recipe that I especially wanted to avoid: sweetened condensed milk.

Unfermented dairy products wreak havoc on my system. Plus, I think I can make a healthier pie without it.

I decided to ditch the condensed milk and replaced it with coconut milk. Canned coconut milk has fats and thickeners that form a solid, creamy mass that floats atop the can when chilled.

Which coconut milk?

Ideally, I also normally avoid canned coconut milk and make my own homemade coconut milk instead. In this case, though, the thickeners of the canned milk really help provide part of the creaminess and stability of the pie filling.

You should choose a coconut milk that forms a rather solid layer on top of the can if you chill the can in the fridge for several hours.

If you were to try to make this with homemade coconut milk or one without those sorts of thickeners, you’d probably need to add more gelatin to get the filling to set. Rather than have a creamy texture, it would probably have a more gelatinous one. (It may still be delicious, though, albeit a bit different.)

Ingredients

The key lime filling is simple. It’s made with a pre-chilled can of coconut cream, some key limes, gelatin, honey, and an avocado or two. The avocados add creaminess, more healthy fats, and a beautiful shade of natural green.

I wanted to serve the filling in a similarly healthier pie crust. So, I used the same paleo pie crust that I used for my paleo no-bake strawberry cream pie.

The crust is super easy to make. I basically just repurposed the main mixture of my coconut date balls. Rather than form the coconut date mixture into balls or other shapes, I pressed it into the bottom of the pie pan. I originally made this with only shredded coconut and dates (like the balls), but I have since added some ground blanched almonds (aka. almond flour) to cut down on the sweetness.

overhead view of the ingredients for a paleo key lime pie

Key limes vs. other limes

You can really use any type of limes for this pie. Some people may note the characteristic flavor of key limes (or its absence), but most people probably won’t appreciate the difference. I chose key limes partly because that’s what’s typically used in this type of pie, but mostly because it’s the type of lime tree I have in my garden.

Don’t know the difference?

Key limes are generally smaller than other types of limes like Persian limes. They also tend to be rounder and slightly less sour. (Persian limes are more oblong and shaped more like a lemon.) They have a thinner skin, and begin to turn yellow as they ripen.

Procedure

This is a no-bake pie that is quick and easy to make!

Making the crust

To make the crust, begin by blending the shredded coconut for a few minutes. You want the coconut to become very fine and to begin to release some of the oils in the coconut. It will begin to look like coconut butter.

When you can begin to hold the mixture together, add in some almonds or almond flour. Continue to blend the mixture for another minute or two.

Finally add in the dates, and a touch of salt to offset the sweetness.

When you can press the dough together enough so that it holds its shape, you can begin to press the mixture into the bottom of your pan(s).

If you find that you are having issues getting the mixture to hold together, you can blend in a touch of coconut oil.

Overhead view of 2 6-inch pans with a crust pressed into the bottom

Making the filling

To make the filling, begin by opening a pre-chilled can of coconut milk. The coconut milk should be chilled for several hours or, preferably, overnight.

When chilled, the white, opaque “coconut cream” should rise to the top of the can and solidify. Normally, there will be a layer of a more transparent liquid underneath. (Depending on the type of coconut milk, the top layer may be very thick. “Light” coconut milks are usually watered down and won’t have as much coconut cream. They aren’t ideal for this type of recipe.)

Remove the top layer of coconut cream, scooping it off the top and adding it to a blender.

Reserve the bottom liquid, and add it to a small saucepan. Add the gelatin to it and allow the gelatin to bloom. (Basically, you allow the gelatin to absorb the water and expand in size.)

Meanwhile, add the avocados, the lime juice, and the lime zest to the blender.

Begin to heat the gelatin mixture with the honey (or maple syrup) over the stovetop at low heat until the gelatin has thoroughly dissolved. If the mixture is too thick, you can add a touch of water, but not too much.

Slowly add the warm gelatin mixture to the avocado-lime mixture. Blend until you have a smooth, thoroughly blended mixture.

  • Overhead view of ingredients for key lime pie filling next to a prepared crust.
  • zesting a lime by grating it- a lime partially grated next to the obtained lime zest.
    zest the lime
  • Adding avocado to the food processor
  • heating the gelatin and honey in a pan with the coconut milk
    dissolving the gelatin and honey in the coconut milk
  • all of the key lime pie filling ingredients in a food processor
  • Overhead view of a paleo pie crust in a pan on the left and the filling for a paleo key lime pie in a food processor container on the right.
  • Pouring the filling mixture into a the prepared pie crust

Pour the mixture into the prepared pie crusts and refrigerate until firm.

Customizing the recipe

I chose to make the pie crust with both coconut and almond, but it can be made with only one or the other. This helps those who have allergies or who are avoiding either almonds or coconut to be able to enjoy this dessert.

If choosing to use only one, you may need to blend for slightly longer, to ensure that enough oils are released for the crust to hold together.

If you want to avoid honey, you can substitute it with either maple syrup or another sweetener of your choice.

Making a low carb dessert

Choosing a low carb sweetener will allow you to make a relatively low carb dessert. (You could use fewer dates, or none, to reduce the carb count further.)

Serving suggestion

Overhead view of a slice of a paleo key lime pie garnished with coconut cream and a raspberry being placed on a white plate with a silver spatula next to a slice of lime and a raspberry.

This pie is delicious when served with whipped cream and berries.

For a paleo option, try pre-chilling another can of coconut milk and whip the coconut cream that solidifies on top. It can be sweetened with honey, maple syrup, or a low carb sweetener.

Troubleshooting

This pie is very simple to make, but there are a couple of things that may cause some issues.

If the pie crust won’t hold together, try blending for longer. You want the coconut and almonds to release enough oils to help the crust hold together. Using Medjool dates, which tend to be more moist and sticky, may also help. If you have already added the dates and can’t get the crust to hold together well, try adding a touch of coconut oil and blending it with the other ingredients.

If the pie isn’t setting well, it is most likely due to the type of coconut milk used. This recipe uses a combination of the thick coconut cream from the can and the gelatin to give the pie a creamy, thick texture.

If you don’t have a thick layer of almost solid coconut cream that floats on the pre-chilled can of coconut milk, that can of coconut milk most likely won’t work for this recipe. You can still try using it, but you will need to add more gelatin to get the mixture to set. The final pie will probably be less creamy and more gelatinous in texture.

Video

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Overhead view of a slice of a paleo key lime pie garnished with coconut cream and a raspberry being placed on a white plate with a silver spatula next to a slice of lime and a raspberry.

Paleo Key Lime Pie

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.
5 from 2 votes
Print Pin Rate
Prep Time: 30 minutes minutes
Setting in fridge: 2 hours hours
Servings: 12 slices
Calories: 207kcal
Author: Tracy Ariza, DDS

Ingredients

For the crust

  • 8 dates pitted
  • ¾ cup shredded coconut
  • ¾ cup almond flour
  • 1 pinch salt

For the filling

  • ½ cup lime juice 4 small limes
  • 1 ½ teaspoon lime zest the zest from 3 of the limes
  • 1 Tablespoon gelatin
  • ¼ cup honey
  • 1 can coconut milk (400ml
  • 1 large avocado or 2 small ones

Instructions

Preparation

  • Pre-chill the can of coconut milk.

Make the crust

  • Add the shredded coconut to a food processor, and begin to process it into a paste. When the coconut mixture begins to release oils, begin adding in the almond flour, little by little, along with a dash of salt.
  • Add the dates and continue to process until the mixture holds its shape when you press it together.
  • Press the crust mixture into the bottom of a springform pan or other type of pie. If you use a pan with a removable bottom, it makes unmolding easier later on.

Make the filling

  • Use a fine grater or vegetable peeler to remove only the zest from 2-3 limes. Be careful not to include the white part of the peel because it is bitter. You should obtain around 1.5 teaspoons of zest.
  • Once you have zested the limes, cut them in half and juice them. Juice enough limes to obtain around a half cup of lime juice.
  • Add the lime juice and lime zest to a food processor container.
  • Open the pre-chilled can of coconut milk, and scoop off the solid layer of coconut cream that forms on top of the can. Add the coconut cream to the food processor with the lime juice.
  • In a saucepan, mix together the gelatin, honey, and the remaining liquid in the bottom of the can of coconut milk. Stir the mixture over low to medium heat just long enough to dissolve the gelatin and honey.
  • Scoop the avocado flesh into the food processor with the coconut cream and lime juice and begin to process them until smooth.
  • Slowly begin to add in the warm lime/coconut milk mixture and continue to process until everything is well combined and smooth.
  • Pour the filling mixture over the prepared crusts, and place the pie(s) into the fridge.
  • Chill for several hours, until set.

Notes

Customizing the recipe

I chose to make the pie crust with both coconut and almond, but it can be made with only one or the other. This helps those who have allergies or who are avoiding either almonds or coconut to be able to enjoy this dessert.

If choosing to use only one, you may need to blend for slightly longer, to ensure that enough oils are released for the crust to hold together.

If you want to avoid honey, you can substitute it with either maple syrup or another sweetener of your choice.

Making a low carb dessert

Choosing a low carb sweetener will allow you to make a relatively low carb dessert. (You could use fewer dates, or none, to reduce the carb count further.)

Serving suggestions

This pie is delicious when served with whipped cream and berries.
For a paleo option, try pre-chilling another can of coconut milk and whip the coconut cream that solidifies on top. It can be sweetened with honey, maple syrup, or a low carb sweetener.

Troubleshooting

If the pie crust won’t hold together, try blending for longer. You want the coconut and almonds to release enough oils to help the crust hold together. Using Medjool dates, which tend to be more moist and sticky, may also help. If you have already added the dates and can’t get the crust to hold together well, try adding a touch of coconut oil and blending it with the other ingredients. (Pre-soaking drier dates in water may also help.)
If the pie isn’t setting well, it is most likely due to the type of coconut milk used. This recipe uses a combination of the thick coconut cream from the can and the gelatin to give the pie a creamy, thick texture.
If you don’t have a thick layer of almost solid coconut cream that floats on the pre-chilled can of coconut milk, that can of coconut milk most likely won’t work for this recipe. You can still try using it, but you will need to add more gelatin to get the mixture to set. The final pie will probably be less creamy and more gelatinous in texture.
Course Desserts
Cuisine American
Special Diets Gluten Free, Low Lactose, Low Salt
Keyword key lime pie
Other Diets Dairy free, Low Carb
Tried this recipe? Tag me today!Mention @thethingswellmake or tag #thethingswellmake!
Serving: 1slice | Calories: 207kcal | Carbohydrates: 15g | Protein: 4g | Fat: 16g | Saturated Fat: 10g | Sodium: 12mg | Potassium: 229mg | Fiber: 3g | Sugar: 10g | Vitamin A: 29IU | Vitamin C: 5mg | Calcium: 27mg | Iron: 2mg

Update Information

This post was originally published on December 22, 2015. It was updated in January of 2021 to add a recipe, new photos, and video.

Category: Desserts & Sweets

About Tracy Ariza, DDS

Tracy Ariza, B.A., D.D.S., left dentistry and the United States to found Oh, The Things We’ll Make!, writing to you from the Spanish Riviera. She loves making things herself in order to keep control of what goes in them. While far from perfect, she strives each day to live a healthier, more sustainable lifestyle.

Previous Post:Homemade pastissets, a dessert empanadilla filled with a sweet boniato filling, on a baking tray with one broken open to show the filling.Pastissets de Boniato: Spanish Christmas Pastries
Next Post:Coconut Date Balls (Or Bites)Closeup of coconut date balls in a white bowl.

Reader Interactions

Comments

  1. Cody

    January 8, 2016 at 5:49 PM

    This looks so good!! I just started my blog and I have much to learn, but yours looks great!

    Reply
    • Tracy Ariza

      January 8, 2016 at 6:37 PM

      Hi Cody,
      Thanks.
      I just browsed your blog and it looks really great! I can’t believe how green those pancakes were. 🙂

      Reply
5 from 2 votes (2 ratings without comment)

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Hello, I’m Tracy!

I love making my own natural products like soaps and lotions and my own pantry items like yogurt and salad dressings.
Why do I do it? Sometimes to save money, sometimes because it's healthier, but I always love having control of the ingredients!​
Oh, the things we'll make!...

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