Healthy Key Lime Pie (Naturally Sweetened)
This recipe works because eggs thicken the filling naturally (no condensed milk)Coconut flour adds structure with minimal carbs. Maple syrup provides minerals + gentle sweetness.Simple Mills cookies keep the crust grain-free and seed-oil-free.Heavy cream topping balances the tartness beautifully. YUM
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