Creamy, Tangy, and Sunshine-Sweet—A Clean Take on a Coastal Classic

If there’s one dessert that instantly tastes like summer, it’s a slice of Florida Key lime pie. That tart, creamy filling balanced by a crisp crust and topped with cool whipped topping—it’s pure sunshine in every bite. This clean version keeps all the citrusy magic, but ditches the processed stuff for simple, wholesome ingredients.

I started making this after a family trip to the Florida Keys, where I tasted the real deal for the first time—bright, tangy, and not overly sweet. I knew I wanted to recreate it at home with better ingredients, and this recipe has been a staple ever since.

It’s light, fresh, and the perfect make-ahead dessert for warm weather, weekend gatherings, or a midweek treat that feels like vacation.

Ingredients

For the Crust:

• 1½ cups almond flour

• ¼ cup coconut oil or butter, melted

• 2 tablespoons maple syrup

• Pinch of sea salt

For the Filling:

• ½ cup fresh Key lime juice (or regular lime juice)

• 1 tablespoon lime zest

• 3 egg yolks

• 1 can (14 oz) full-fat coconut milk or unsweetened condensed coconut milk

• ¼ cup maple syrup or honey

• 1 teaspoon vanilla extract

• Pinch of sea salt

For the Topping (Optional):

• Coconut whipped cream or Greek yogurt

• Extra lime zest or thin lime slices for garnish

Instructions

1. Preheat Oven: Set oven to 350°F (175°C). Lightly grease a 9-inch pie pan.

2. Make the Crust: In a bowl, mix almond flour, melted coconut oil, maple syrup, and salt. Press firmly into the pan to form a crust. Bake for 8–10 minutes until lightly golden. Let cool.

3. Make the Filling: In a mixing bowl, whisk egg yolks until smooth. Add lime juice, zest, coconut milk, maple syrup, vanilla, and salt. Whisk until well combined.

4. Bake: Pour filling into the cooled crust. Bake for 20–25 minutes, until the edges are set and the center is just slightly jiggly.

5. Chill: Let pie cool at room temp, then refrigerate for at least 4 hours or overnight to fully set.

6. Top & Serve: Before serving, add coconut whipped cream and a sprinkle of lime zest.

Sarah’s Sunny-Day Pie Tips

• Key Lime Shortcut: Bottled Key lime juice works if you can’t find fresh—just make sure it’s 100% juice, no added sugar.

• Dairy-Free & Gluten-Free: This pie is naturally both, thanks to coconut milk and almond flour.

• Make It Ahead: This pie gets better as it chills. Perfect for prepping the day before!

• Mini Version: Make individual servings in ramekins or mini tart pans for a fun party treat.

Why You’ll Love This Recipe

It’s light, luscious, and full of that zippy lime flavor that makes every bite taste like a tropical escape. With real, nourishing ingredients and no refined sugar, it’s everything you love about classic Key lime pie—only better.

One slice and you’ll be hooked.

Nutrition (Per Slice – serves 8):
Calories: 310
Protein: 5g
Fat: 22g
Carbs: 22g
Fiber: 3g
Sugar: 12g