Key West, Florida is known for 3 things—the Southernmost torpedo thing, Hemingway and their pie. Funny enough, commercial production of key limes has all but stopped on the island since a hurricane wiped out the groves in the 1920s. So, most limes come over from Mexico. To find these little green boogers, check your local Latin grocery store. They may be labeled by their Spanish name—limones. Luckily, we can forgo the traditional dairy milks that are used in this pie for something a bit more tropical like coconut milk. Works out pretty well.
Ingredients
- Crust:
- 1/2 cup coconut flour
- 1/2 cup almond flour
- 2 whole omega-3 eggs
- 3 drops liquid stevia concentrate
- 1/4 cup coconut oil, melted
- 1/4 tsp salt
- 1.5 tbs key lime zest
- 1/2 cup + 2 tbs key lime juice
- 2/3 cup raw honey
- 1/4 tsp liquid stevia concentrate
- 2 tbs coconut flour
- 3 omega-3 eggs
- 1 cup coconut milk
Filling:
Directions
- The crust:
- In a large bowl, combine the almond flour, egg, stevia, oil and salt.
- Sift in the coconut flour and stir well to combine.
- Knead by hand for 1 minute. Form into a ball.
- Place the dough ball between 2 sheets of wax paper. Roll out the dough into a 1/8" thick circle.
- Carefully remove the top piece of wax paper. Slide a piece of cardboard under the bottom sheet of wax paper to serve as a peel.
- Carefully flip the crust over and into a 9 1/2" diameter pie dish.
- Roughly trim and repair the crust to fit the dish. Dock the crust with a fork.
- Preheat the oven to 350 degrees F.
- Combine everything into a bowl and whisk until mixed well.
- Pour the custard filling into the crust-lined dish.
- Bake the pie for 25-30 minutes. Allow to cool before serving.
The filling:
Serves 6–8.
