Finally. Finally I have perfected my paleo key lime pie recipe. My first attempt turned out tasty, but runny. Not post worthy. Not only did QB like this pie, but we had a couple over this evening that absolutely loved the pie as well. Since “The She” is a pastry chef, I took her approval and need for seconds as a great compliment.

Without further ado:  (disclaimer, not conducive to CR)

Paleo Key Lime Pie (makes one 9″ pie)

Crust:
84g Coconut Oil
84g Almond Flour
42g Coconut Flour
150g Coconut, Shredded
1/4C Almond Milk

Filling:
14oz Can Full Fat Coconut Milk
4 egg yolks
1/4 C Honey
1/2 C Fresh Key Lime Juice (regular will work too)
42g Arrowroot Starch
1t Stevia powder
1/4t Turmeric (for color, optional)

Preparation: Crust, then Filling
Preheat oven to 350F. Spread the shredded coconut on a baking pan and toast in oven. Make sure you stir the coconut every ~2 minutes to prevent uneven toasting and possible burning. In a medium sized bowl, melt coconut oil in microwave, then add almond flour and coconut flour. Mix well – you should have a pretty wet mixture in the bowl. Once the coconut is sufficiently toasted, stir into oil/flour mix. You will notice the mix is a bit dry, this is where you ad the almond milk. Once mixed, press mix evenly into a 9″ pie plate. Pre-bake for 10 minutes.

In a bowl, combine coconut milk, egg yolk, lime juice, stevia, and honey. Mix well. In a different, smaller bowl, measure out the arrowroot starch then add some of the filling liquid to get the starch into solution evenly. Add gooey starch mix to filling and mix very well. Once the paleo pie crust is pre-baked, pour the filling into the crust and bake for another 30min. Then place in freezer until cool. (But it does taste good warm too)