Healthy Key Lime Pie (Naturally Sweetened)
Key lime pie is both sweet and tart and I love it! I wanted to make one but most recipes have tons of white sugar, sweetened condensed milk, graham crackers full of seed oils and more, Cool Whip and other ingredients that are very unhealthy.
I know it’s best to avoid all sugar but sometimes I really want something sweet and life is too short to completely avoid something I love all of the time, so this pie is a real treat that doesn’t make me feel bad about eating and it tastes DELICIOUS!
Key Lime pie is usually considered a summer dessert, but I recently served it during a January dinner party and it was truly a hit. I made it the day before and topped it with fresh cream the day of the party to keep it fresh.
My local grocery store was out of key limes, so I made my pie with regular limes. The limes you’ll find at the grocery store are called Persian limes or Tahiti limes. These larger limes are oval-shaped, dark green and juicy. Each lime contains two to three tablespoons of juice (compared to Key lime’s two to three teaspoons). Their thick skin helps them keep longer than Key limes, and they’re good for about a month in the crisper drawer of your refrigerator. Don’t worry if you can’t find key limes because Persian limes worked just fine. Do not substitute bottled lime juice for the real thing because you will end up with a bitter pie!
The “graham cracker” crust was actually made from Simple Mills Sweet Thins rather than graham crackers. These honey cinnamon crackers are made from watermelon, cashew, sunflower and flax flour blend, arrowroot, coconut sugar, coconut oil, honey, cinnamon, baking soda, rosemary extract, sea salt, cream of tartar and vanilla. I feel sure I could come up with my own recipe for a graham cracker, but I have yet to do that.
Enjoy!
Healthy Key Lime Pie (Naturally Sweetened)
Ingredients
- Crust
- 1 ½ cups Simple Mills Cinnamon Cookies crushed into fine crumbs
- 2 tbsp coconut sugar or date sugar
- 5 tbsp grass-fed butter melted
- Filling
- 4 large eggs room temperature
- ½ cup fresh key lime juice or regular lime juice
- 1 tbsp lime zest about 2 limes
- ½ cup pure maple syrup
- 2 tbsp coconut flour
- Pinch of sea salt
- Whipped Cream Topping
- 1 cup heavy cream cold
- 1 –2 tbsp maple syrup or powdered monk fruit to taste
- ½ tsp vanilla extract optional but yummy
Instructions
- Make the Crust
- Preheat oven to 350°F.
- Crush cookies into fine crumbs (food processor works best).
- Stir in coconut/date sugar and melted butter.
- Press firmly into the bottom and slightly up the sides of a 9-inch pie dish.
- Bake for 10 minutes, then remove and let cool slightly.
- Prepare the Filling
- Reduce oven temperature to 325°F.
- In a bowl, whisk eggs until smooth.
- Whisk in maple syrup, lime juice, zest, coconut flour, and salt.
- Let mixture rest 2–3 minutes so coconut flour can hydrate.
- Whisk again briefly until smooth.
- Pour filling into warm crust.
- Bake at 325°F for 30–35 minutes, until:
- Edges are set
- Center has a slight jiggle (it will firm as it cools)
- Cool at room temperature for 1 hour, then refrigerate at least 4 hours (overnight is best).
- Top your pie with fresh whipped cream and a little zest.
Notes
Pro Tips for Best Texture
- Do not overbake — this prevents an eggy texture
- Use fresh lime juice only (bottled tastes bitter)
- Let the pie fully chill to set properly
- For extra creaminess, you can replace 1 egg with 2 egg yolks