Coconut Key Lime Pie

If desserts could take you to a vacation destination, then pack your bags because we’re headed to the beach! This Coconut Key Lime Pie features creamy avocado, vanilla protein powder, and coconut for a tropical getaway feeling. The addition of the lime juice and lime zest give it that signature taste. It’s a gluten free, dairy free key lime pie you and the whole crew will love!

There’s a lot of mystery as to where the first key lime pie came from. Some historians suggest it may have originated in the early 1930s as a rendition of a New York style lemon tart. Whatever its origins, this beloved American dessert has traveled far and wide over the years. Now, it’s officially landed a spot as Florida’s state dessert!

Traditional key lime pies use egg yolks and sweetened condensed milk in the filling. It also uses graham crackers for the crust. This coconut key lime pie is free from all allergens and irritants. That means you can enjoy the benefits of key lime without triggering gut or immune reactions! Not only is it perfect for those on the Autoimmune Spectrum™, it’s also great for those following The Myers Way®. I decided to make it even more scrumptious with a scoop of my Vanilla Bean Paleo Protein. Not only does it enhance the flavor, but it also adds a boost of protein.

Benefits of Key Lime

The main stars in this coconut key lime pie are of course the key limes. Key limes are small, citrus fruits that grow in warm, tropical climates. One of the benefits of key lime is how they support overall health. Limes are a great source of vitamin C. Your body uses vitamin C to promote collagen production for glowing, youthful skin. It also supports a strong immune system to help fight off pathogens. 

One of the other benefits of key lime are its many bioactive compounds. Flavonoids, quercetin, and ascorbic acid are some examples. These compounds fend off free radicals, producing an antioxidant-like effect. Limonoids and kaempferol are other examples of these beneficial compounds. 

What’s the difference between key limes and regular limes? Persian limes are more common. They’re larger with thicker, dark green skin. Also called West Indie limes or Mexican limes, key limes are smaller and have yellow-ish green skin when ripe. They also contain more seeds than regular limes. 

Always look for organic key limes whenever possible. It’ll make this coconut key lime pie that much better. It may take a little extra time to juice all you’ll need, but the flavor will be well worth it! 

Dairy Free Key Lime Pie Filling

Traditional coconut key lime pie uses egg yolks and sweetened condensed milk in their filling. Dairy contains casein, a protein that can trigger an immune response in people. This dairy free key lime pie uses nourishing avocado, melted coconut oil, and vanilla protein powder to achieve that rich filling. You could also call this an avocado key lime pie due to the creamy avocado filling!

Gluten Free Pie Crust

Many pie crusts use a combination of wheat flour and melted butter. Or, they use graham crackers made with processed ingredients. In addition to dairy, gluten is another food I recommend everyone avoid. This is especially true if you have a thyroid or other autoimmune condition. 

This coconut key lime pie features a gluten free pie crust that uses tigernut flour, walnuts, and coconut butter. I pulse these in the food processor until a nice, sticky texture emerges. Then, I shape it into a round pie crust shape. The texture is very similar to graham cracker pie crust. 

Walnuts are rich in omega-3 fatty acids. Your body uses omega-3s to support healthy cholesterol levels in the blood. They also provide structure to cell membranes and aid in a healthy inflammatory response. Tigernut flour contains fiber to promote gut health. It also contains magnesium, potassium, and zinc. These minerals encourage healthy nerve function and fluid balance. Zinc also facilitates healthy detoxification. 

Coconut butter comes from pulverized coconut meat and contains a host of health benefits. Coconut is a good source of healthy fats and fiber. It also contains lauric acid, a compound that supports a robust immune system by fighting off microbes and pathogens.

Vanilla Protein Powder

Sometimes it’s hard to achieve that delicate balance between tart and sweet. Including a scoop of my Vanilla Bean Paleo Protein into the coconut key lime pie filling instantly solves this dilemma! 

This hydrolyzed vanilla protein powder mixes well without leaving any clumps. This collagen-rich protein powder comes from happy, grass-fed cows. Your body uses collagen proteins to support strong ligaments and joints. It also contains all the amino acids your body needs to build and repair tissue. This comes in handy when you’re healing from conditions such as leaky gut. 

Not only that, but this dairy free key lime pie packs a whopping 21 grams of protein into the mix. If you exercise, have a chronic health condition, or simply want to maintain healthy muscle mass, you need to up your protein intake. My vanilla protein powder makes it easy!

How To Make Coconut Key Lime Pie

We’re going to make this coconut key lime pie in two parts. First, we’ll make the gluten free pie crust. Then, we’ll let the pie crust chill in the refrigerator while we prepare the filling. 

Making the gluten free pie crust is a breeze. In a food processor, combine the shredded coconut, walnuts, tigernut butter, and coconut butter. Add the lime zest and sea salt and pulse until the mixture becomes sticky. 

Use a spatula to scrape out the mixture into a tart pan. Using clean hands or the bottom of a cup, press the crust mixture into the bottom of a tart pan. Make sure it’s nice and even. Then, place the crust in the refrigerator to chill. Now it’s time to make the dairy free key lime pie filling. 

Let’s prepare the filling by pureeing the avocado. You can do this in a blender or by hand with a fork. In a blender, combine the avocado with one scoop of Vanilla Bean Paleo Protein. Pour in the lime juice, followed by the lime zest, stevia and coconut oil. Blend all the ingredients together until you reach a smooth and creamy consistency.  

Once the crust chills for 10-15 minutes, remove from the fridge and place on the counter. Pour the filling mixture over the chilled crust. Using a spatula or similar utensil, spread the filling evenly. Place the coconut key lime pie back in the refrigerator and let chill for two to three more. You want to make sure it sets completely before serving. 

When you’re ready to serve, garnish with additional lime zest or shredded coconut for an extra pop of flavor and texture. Enjoy!

If you’re feeling nostalgic, try adding some of my Vanilla Bean Paleo Protein next time you whip up some homemade vanilla wafers. This gluten free recipe is my go-to!