Dairy Free Key Lime Pie
By: Cooking Gluten Free
Published: Monday, April 25, 2011 - 6:44am

Ingredients




6 whole Eggs
3/4 cup Agave Nectar (or Honey)
1 tablespoon Lime Zest
1/2 cup Lime Juice, Preferably Key Lime Juice
1/2 cup Coconut Oil
1/4 cup Earth Balance Butter (vegan)
1 tablespoon Vanilla Extract
2 teaspoons Unflavored Gelatin
 cup Cold Water
Crust
1 3/4 cups Kinnikinnick Gluten Free Graham Style Crumbs
3 tablespoons Earth Balance Butter, Melted
3 tablespoons Agave Nectar

Preparation

1 Start by making the crust: 1. You can follow the directions on the box (which uses sugar) or: 2 Mix all crust ingredients in a medium sized bowl then press mixture into the bottom and sides of a 8 or 9 inch pie pan. Place uncovered in freezer while you make the filling. It should be set by the time you’re ready to use it. 3 In a double boiler (or a pan of boiling water with a stainless steel bowl on top) whisk together the eggs and agave nectar over medium-low heat. Then, zest a lime with a microplane zester and whisk that in as well. 4 Add the coconut oil… 5 Then the lime juice and butter… and continue whisking until completely melted. I know it’s tempting to turn up the heat, but you don’t want the eggs to curdle so just keep whisking. 6 Now that everything has melted, turn it up to medium heat and keep whisking until it has thickened and acts like it’s going to boil- about 3-5 minutes (If your eggs do start to curdle you can always strain it, but you shouldn’t have that problem). 7 Remove from heat and whisk in the vanilla. 8 In a small bowl, mix together the water and gelatin. Microwave for 30 seconds, or until it starts to boil. Stir until completely dissolved. 9 Whisk the gelatin into your key lime pie filling. 10 Remove set crust from freezer and pour the filling into the crust. 11 Place uncovered in refrigerator at least 2 hours, or until set

About


This dairy free key lime pie is one of my absolute favorite pies and this recipe is just as good as any other milk-filled pie. Hope you enjoy it too!