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This is an overhead image of key lime pie slice pulled away from other pieces. The slice is topped with whipped cream and lime zest. Limes are off to the left middle of the image. Recipe
GF Gluten-Free EF Egg-Free

No-Bake Key Lime Pie with Cream Cheese

This gluten-free key lime pie combines an almond flour and pecan nut crust with a tangy cream cheese and lime filling—top it with whipped cream and lime zest!

Recipe by:
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Prep: 15 minCook: 2 hours chill timeTotal: 2 hours + 15 min
Servings: serves 8

Ingredients

Crust

  • 2 cups raw pecans
  • 2 cups blanched almond flour
  • 4 tablespoons unsalted butter, cut in cubes (ghee or softened refined coconut oil would also work)
  • 2 tablespoons agave nectar (honey or maple syrup also work)

Filling

  • 8 oz. cream cheese, room temperature
  • 1/3 cup heavy cream
  • 1/4 cup lime juice
  • 2 tablespoons agave nectar (honey or maple syrup also work)
  • zest of 2 limes

Topping

  • whipped cream
  • lime zest

Instructions

  1. Place the pecans and almond flour in a food processor and process until the pecans are chopped up and combined with the almond flour. 
  2. Add the butter cubes and agave nectar. Pulse until the butter is combined
  3. Transfer the pie to a greased 9 inch pie pan. I like using the kind that has the removable bottom because it makes it easier to remove the pie and cut perfect slices. If you have an 11 inch pie pan, that works too, it will just be a thinner pie. Or, if you have smaller 4 inch tart pans, you could make small, individual key lime pies which could be cute!
  4. Use your hands to press the crust into an even layer across the bottom and up the sides. Set aside. 
  5. Add the room temperature cream cheese to a large bowl. You really want it to be room temperature so you don’t have any clumps in your filling. 
  6. Use an electric handheld mixture to cream the cream cheese and smooth it out. 
  7. Add the cream, juice, agave, and zest to the bowl and mix again until combined and smooth. 
  8. Pour the filling into the crust and smooth it out in an even layer. 
  9. Chill in the fridge for 2+ hours. 
  10. When ready to serve, top with little dollops of whipped cream and some lime zest. 

Tips

  • Don’t have a pie tin? No problem! This recipe works with a wide variety of pans. The most important thing is you have a removable bottom and you grease it beforehand.

Nutrition Info:

  • Serving Size: 1 slice
  • Calories: 467
  • Sugar: 8.4g
  • Sodium: 130mg
  • Fat: 42g
  • Saturated Fat: 12.9g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 17.5g
  • Fiber: 3.3g
  • Protein: 6.3g
  • Cholesterol: 53mg
© The Toasted Pine Nut

Find it online: https://thetoastedpinenut.com/no-bake-key-lime-pie/