Silky Paleo Key Lime Pie (Toasted Coconut-Pecan Crust)

Ingredients

For the Toasted Coconut-Pecan Crust:

• 1 cup raw pecans (or walnuts)
• 1 cup unsweetened shredded coconut (toasted lightly)
• 0.5 cup blanched almond flour
• 3 tbsp melted grass-fed ghee or coconut oil
• 2 tbsp pure Grade A dark maple syrup
• 0.5 tsp coarse Celtic sea salt

For the Silky Key Lime Custard Filling:

• 0.66 cup fresh key lime juice (approx. 12 to 15 key limes or 4 Persian limes)
• 2 tbsp fresh key lime zest (finely grated)
• 0.75 cup chilled full-fat culinary coconut cream (the thick solid top layer from chilled canned coconut milk)
• 0.5 cup raw unfiltered honey or pure maple syrup
• 4 large pasture-raised egg yolks + 1 whole egg, at room temperature
• 1 tbsp tapioca starch or arrowroot flour (ensures a sliceable, set custard)
• 1 tsp pure Madagascar vanilla extract
• 0.25 tsp fine sea salt

For the Coconut Whipped Topping & Garnish:

• 1 cup whipped chilled coconut cream with 1 tbsp maple syrup and 0.5 tsp vanilla
• Fresh key lime wheels & toasted coconut flakes (for garnish)

Step-by-Step Instructions

1. Preheat & Make Crust: Preheat oven to 350°F (175°C). In a food processor, pulse pecans, toasted coconut, almond flour, maple syrup, melted ghee, and sea salt until fine crumbs adhere when pressed. Press the crust firmly and evenly into the bottom and up the sides of a 9-inch pie dish.
2. Blind Bake Crust: Bake the crust at 350°F for 10 minutes until lightly golden and fragrant. Remove from oven and let cool for 10 minutes while preparing the custard. Reduce oven temperature to 325°F (165°C).
3. Whisk the Lime Custard: In a large mixing bowl, whisk together the 4 egg yolks, 1 whole egg, and raw honey for 2 minutes until pale and slightly thickened. Whisk in the chilled coconut cream, fresh key lime juice, lime zest, tapioca starch, vanilla extract, and sea salt until completely smooth and velvety.
4. Pour & Bake (Chef Setting Invariant): Pour the key lime custard into the warm par-baked crust. Bake at 325°F for 15 to 18 minutes until the edges are set and the center has a gentle, subtle jiggle. (Do not overbake).
5. Cool & Chill (The Crucial Set): Remove pie from oven and let cool completely on a wire rack for 1 hour at room temperature. Transfer to the refrigerator and chill for at least 4 hours (preferably overnight) to achieve a firm, sliceable custard texture.
6. Decorate & Serve: Spread or pipe fluffy coconut whipped cream over the chilled pie. Garnish with thinly sliced key lime wheels and toasted coconut flakes. Slice with a sharp knife wiped clean between cuts and serve chilled!

Nutritional Breakdown (Per Slice)

Chef's Paleo Nutritional Science

Fresh key lime zest and juice supply concentrated limonene and ascorbic acid, which protect cellular membranes against lipid peroxidation and support collagen synthesis. Medium-chain fatty acids (lauric and capric acid) from pure coconut cream supply clean ketone energy without triggering insulin secretion.

Frequently Asked Questions