Key Lime Pie

Here's my version of a Key lime pie that is creamy, tangy, sweet, and dairy-free and egg-free. I use regular limes (Persian limes) because Key limes are kind of hard to find near me, and they're smaller and more sour than regular limes. They also have seeds and they're really hard to juice.

For the crust, I tested this recipe with two different pie crusts: my graham cracker crust made with coconut flour and a nut-based crust using pecans, macadamia nuts, and shredded coconut. For some more crust ideas, take a look at the crusts I've used to make my no-bake cheesecakes and raw cheesecakes. One of my favorite baked pie crusts is the cinnamon cookie pie crust.

If you prefer you can make this recipe as a Key lime cheesecake. In the photo above I tested the recipe using a 6-inch springform pan and the graham cracker crust. I cut the graham cracker crust recipe in half because of the smaller crust diameter. I recommend cutting the nut crust recipe in half if you use a 6-inch or 7-inch springform pan. The filling recipe can stay the same.

To make this recipe completely nut-free, replace the cashews with an equal amount of sunflower seeds or pine nuts and use the graham cracker crust (recipe below).

Here's a quick shout out to this silicon blender spatula I use scoop out the pie filling from the blender. It works with well with thick soups and dressings as well.