Paleo Key Lime Pie

My youngest son (13) loves the taste of lemon and lime dessert-y things like Limoncello ice cream or lime yogurt or lemon/limeade. I thought it would be a nice treat to make everyone some Key Lime pie to have after our grilled steak dinner tonight.

The recipe is just something I whipped together with what I had on hand. We think it turned out pretty well 🙂


Paleo Key Lime PieCrust

  • 1 1/4 cup Ground Almond
  • 1/4 cup Tapioca Starch
  • 1/2 stick of Butter
  • 2 tbsp Honey, raw, local
  • 2 tbsp Cocoa Powder


  • 2 cups Coconut Milk
  • 2 Egg Yolks
  • 1/2 cup Tapioca Starch
  • 1/4 cup Honey, raw, local
  • Juice of 2 Limes
  • grated rind of 1 Lime



  1. Pre-heat the oven to 300°
  2. Melt the butter in a bowl.
  3. Toss in the rest of the ingredients and mix together thoroughly.
  4. Spread out evenly in a 9″ pie tin using the back of a spoon or your fingers.
  5. Bake in the oven for about 20 minutes.


  1. In a bowl, whisk together the coconut milk, honey and egg yolks.
  2. Whisk in the tapioca starch and transfer to a pot.
  3. Place the pot on med-high heat and stir until the filling starts to thicken.
  4. Add in the lime rind and juice stirring to combine.
  5. Keep stirring until the filling gets quite thick and remove from the heat.

The Pie

  1. Remove the pie crust from the oven.
  2. Pour the still warm filling into the pie shell careful not to over fill.
  3. Place the pie into the fridge to set (2 hours min)
  4. If you have to much filling (it happens…), you can just fill some ramekins and refrigerate them for a snack later.. Yum!

Key Lime Pie Paleo

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