You've surely tried many key lime pies in your life, you might even have your own recipe, but you gotta try this one! We use coconut milk instead of condensed milk and honey instead of sugar, so you can feel a bit better about having a slice. :) If you're gluten-free, prepare a nut crust or use ground oats instead of graham crackers.
Before we share the recipe, do you actually know what key limes are?
They are citrus hybrid fruits, originally native to Southeast Asia, with an aromatic, tarter flavor, more floral juice and with a thinner rind. These tiny limes have a very distinctive flavor and a lot of juice! Do you know why key lime pie was originally made with sweetened condensed milk? Because fresh milk wasn't available in the Keys when the recipe was developed! Now, although, fresh milk is available, we prefer to use coconut milk, fresh or canned, whatever you have on your hands.
1.5 cup graham cracker crumbs
2 tablespoon sugar or honey
5 tablespoon melted butter (you might need more)
1 can coconut milk (13.5 oz, or freshly made it you have it)
5 tablespoon or honey
1/2 cup key lime juice
1 tablespoon key lime zest
Preheat oven to 350°F. Stir together graham cracker crumbs, sugar/honey, and butter in a bowl with a fork until combined well, then press mixture evenly onto bottom and up side of a 9-inch pie plate.
Bake crust in middle of oven for 10 minutes and cool in pie plate on a rack. Leave oven on but decrease the temperature to 275-300°F, depending on your oven.
Whisk together coconut milk and eggs in a bowl until combined well. Add juice, zest and sugar/honey, whisk until combined well.
Pour filling into crust and bake in middle of oven for an hour. Cool pie on rack for 10-15 minutes then bon appetite!