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Wellness Mama » Blog » Recipes » Dessert Recipes » Healthy Key Lime Pie Recipe

Healthy Key Lime Pie Recipe

August 5, 2019 (Updated: October 7, 2019)   —  by Katie Wells

Reading Time: 3 minThis post contains affiliate links. Click here to read my affiliate policy.

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  • The History of a Pie
  • How to Make Key Lime Pie Healthy
  • Healthy Key Lime Pie Recipe
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Lime is such a refreshing taste, which is why it’s in many of my favorite summertime recipes (like this iced lime and dandelion tea). Key lime pie is one of my favorite desserts, and when made this way, it is healthy enough to eat for breakfast.

The History of a Pie

Key limes are different from the limes we typically find in the grocery store. Key limes are tarter and more aromatic, making them a great choice for baking. Since they are more perishable too, they are harder to find outside of the Florida Keys.

The exact origin of key lime pie is a bit unclear, though it’s thought to have originated in the late 19th or early 20th century in the Florida Keys.

One theory is that key lime pie originated from fisherman using shelf-stable foods on the boat. These would include sweetened condensed milk, limes, and eggs. There would also not have been an oven for baking, so the original no-bake version of the recipe would fit this possibility.

But key lime pie may not have been created in Florida at all. According to author Stella Parks, key lime pie may have originated from the Borden Condensed Milk Company in the 1930s. In any case, it’s become a staple pie in the south for it’s creamy and citrusy taste. (And there is no condensed milk in mine!)

How to Make Key Lime Pie Healthy

Traditionally key lime pie is made with egg yolks, key limes, and sweetened condensed milk. The egg whites would be whipped into a meringue for the top.

The earliest recipes were no-bake as the chemical reaction between the proteins in the eggs and the acidic lime juice caused the thickening. Today, concerns about uncooked eggs have made baking the standard. Baking the pie also continues to thicken the filling, making it more like a firm custard than a soft pudding.

But to make this recipe healthy, I’ve replaced some of the ingredients. The crust is made with nuts instead of grains and calls for a combination of coconut flour and coconut milk in place of the sweetened condensed milk. I also use just a taste of honey or stevia to sweeten it.

This recipe contains:

  • lots of healthy protein from eggs
  • healthy fats from nuts, coconut oil, and coconut milk
  • not too much sugar (you can choose how much honey you add or use stevia for sugar-free)

So, eat it for breakfast if you like!

Here’s the recipe:

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3.8 from 5 votes

Healthy Key Lime Pie Recipe

A grain-free and dairy-optional key lime pie recipe that is healthy and delicious
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 2 hours 45 minutes
Servings 8 people
Calories 258kcal
Author Katie Wells
The ingredient links below are affiliate links. Click here to read my affiliate policy.

Ingredients

Crust

  • 1 almond flour pie crust

Filling

  • 5 eggs
  • 4 limes (key limes optional) juiced and zested (or ½ cup lime juice and 1 TBSP lime zest)
  • 1 tsp vanilla
  • 5 tsp  coconut flour
  • 1 cup coconut milk 
  • 3 TBSP honey (or about 1 tsp of my homemade stevia tincture)

Topping, (optional)

  • 1 cup heavy whipping cream (or chilled coconut cream)
  • 1 tsp vanilla
  • 4 drops stevia extract

Instructions

  • Preheat oven to 375°F.
  • Make the crust according to the almond flour pie crust recipe instructions.
  • Meanwhile, put the eggs in the blender and beat until smooth and frothy.
  • Add the lime juice and zest, vanilla, coconut flour, coconut milk, and sweetener to taste.
  • Blend until smooth.
  • When crust is baked, pour the filling into the crust and bake 30-35 minutes or until the center is set.
  • Let cool on a wire rack for 1 hour.
  • This is the hardest step... put in the refrigerator and do not eat until it has cooled completely.
  • While you are waiting, whip the cream or chilled coconut cream and vanilla or stevia if you are using.
  • Top the cooled pie with whipped cream.
  • Enjoy... even for breakfast!

Notes

  • I didn't actually use key limes in this recipe...they take forever to juice and I don't think they taste any better, but feel free to use either. Also, fresh limes really make the difference! I've tried this with organic lime juice and it just isn't the same!
  • For the crust, please note that this will not make a sweet crust. If you prefer a sweeter crust, you can use my homemade energy bar recipe as a crust. It works really well! Also, you can use strips of foil to prevent the crust edges from over-browning.
  • Optional whipped cream is not included in the nutrition facts.

Nutrition

Serving: 1slice | Calories: 258kcal | Carbohydrates: 25g | Protein: 6g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 102mg | Sodium: 153mg | Potassium: 159mg | Fiber: 3g | Sugar: 7g | Vitamin A: 165IU | Vitamin C: 10.1mg | Calcium: 36mg | Iron: 2.4mg

 

Like this recipe? Check out my new cookbook, or get all my recipes (over 500!) in a personalized weekly meal planner here!

Are you a key lime pie person? What’s your favorite healthy dessert? Let me know below!

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Category: Dessert Recipes, Recipes

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About Katie Wells

Katie Wells, CTNC, MCHC, Founder and CEO of Wellness Mama and Co-Founder of Wellnesse, has a background in research, journalism, and nutrition. As a wife and mom of six, she turned to research and took health into her own hands to find answers to her health problems. WellnessMama.com is the culmination of her thousands of hours of research and all posts are medically reviewed and verified by the Wellness Mama research team. Katie is also the author of the bestselling books The Wellness Mama Cookbook and The Wellness Mama 5-Step Lifestyle Detox.

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Reader Interactions

Discussion (23 Comments)

  1. Laine

    June 14, 2012 at 1:36 PM

    Hi, I tried this recipe the other day. I used 1 tsp of stevia (the baking version). It turned out extremely sour, and could not eat it. Any suggestions? I can’t use syrops, cane sugar, agave, etc. as I am on a no added sugar challenge. My only options are stevia, or something like apple butter.

    Reply
  2. Wanda

    February 16, 2012 at 9:27 PM

    Mine was super tangy too… I think I’ll cut back on the juice and zest too. Otherwise it was great!

    Reply
  3. Chantel

    October 27, 2011 at 12:49 PM

    How much actual lime juice in ounces do you use? I used 7 limes (approx 6 oz lime juice)…and boy was it tangy! I’m guessing 6 ounces was too much. Perhaps I had some super juicy limes? We loved the crust! I plan to make it again, just curious about appropriate amount of lime juice. Also, have you ever made it with lemon juice instead? I’m thinking I might try that at some point.  We never eat dessert so this was such a treat. We ate half the pie the first night after dinner and the other half the second night!

    Reply
    • Wellness Mama

      October 27, 2011 at 6:10 PM

      Hmmm… maybe youhad more juicy limes… mine wasn’t too tart at all. Maybe try cutting back the limes or adding more stevia for sweetness to balance it out.

      Reply
  4. Martha

    October 21, 2011 at 4:34 PM

    This is a fabulous recipe.  Made the pie today!  Yum!!  Thank you for sharing it with us. I hope a cookbook is in your future.  Your recipes never disappoint!!

    Reply
  5. Teresa

    October 20, 2011 at 11:47 AM

    This recipe looks good.  I’ll have to try it.  Have you ever made Amanda Love’s key lime pie from the 2009 WAP conference?  It is awesome, and I make it several times each summer.

    http://www.westonaprice.org/2009-conference/2009-conference-recipes#keylimepie  Look about 3/4 of the way down the page for the pie recipe.

    Reply
    • Lauren

      August 5, 2019 at 7:45 PM

      2 stars
      Nine grams of saturated fat per slice is not healthy. I wanted to try to make it because it isn’t high-sugar but the saturated fat stopped me immediately.

      Reply
      • Katie Wells

        August 5, 2019 at 8:25 PM

        Saturated fat isn’t the problem you think it is: https://wellnessmama.com/1265/saturated-fat/

        Reply
  6. Veronica

    October 16, 2011 at 8:47 AM

    LOL – I just noticed a typo.  At the beginning of the directions you wrote “How to make Healthy Cheesecake”.  I am looking forward to that recipe as well!  😉

    Reply
  7. Veronica

    October 16, 2011 at 8:47 AM

    LOL – I just noticed a typo.  At the beginning of the directions you wrote “How to make Healthy Cheesecake”.  I am looking forward to that recipe as well!  😉

    Reply
  8. Anna

    October 14, 2011 at 10:33 PM

    How do you make your stevia tincture?  I have received stevia leaves before and had no idea what to do with them.

    Reply
  9. Stef

    October 14, 2011 at 5:44 PM

    Yum! What a great recipe. Glad you realized you hadn’t shared it 😉

    Reply
  10. Jordan

    October 13, 2011 at 9:59 PM

    Looks delicious! But I must ask about the homemade stevia! Did I miss another post on this?!

    Reply
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