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Bare Knaked Key Lime Pie

Key Lime Pie that will be the best you’ve ever made.

5 from 1 vote

Bare Knaked Key Lime Pie with Date, Coconut & Pecan Crust

This tart and sweet Key Lime Pie has the perfect balance of flavors with a crisp and chewy coconut pecan crust. A great healthy, yet decadent tasting dessert for summer! Gluten free, dairy free, soy free and SCD.
Prep Time1 hour
Active Time30 minutes
Course: Dessert
Cuisine: American, Florida, Southern
Keyword: coconut, key lime, lime, pecan, pie
Yield: 8 servings
Calories: 376kcal
Author: Chef Verde


for the crust

  • 1 tsp coconut oil for greasing pie dish
  • 1 cup pecans raw pecan halves ~~ 120 gm
  • 1 cup dates Medjool dates ~~ 160gm, softened in microwave in 1/4 cup of water for 1 minute
  • 12 tbsp shredded coconut unsweetened ~~ 50 gm
  • 2 tsp raw honey raw ~~ 14 gm

for the filling

  • 3 eggs large + 1 egg yolk
  • 1 egg yolk
  • 8 tbsp honey raw 168 gm
  • 7 tbsp Key lime juice Nellie & Joe's Key West Lime Juice
  • 10 tbsp coconut cream 2/3 cup 165 g
  • 1 tbsp lime zest finely grated to create a bare Knaked lime
  • 2 ½ tbsp almond flour use tapioca for non-SCD


The Crust alternative crust - Crust II

  • Grease a 9.5 inch pie dish with coconut oil or use a non-stack foil pan.
  • In a food processor, combine all crust ingredients and process on high about a minute, until you get a thick pasty mixture. Press this mixture into the bottom and up the sides of the pie dish and set aside while you prepare the filling.

The Filling

  • Preheat oven to 340 degrees. In a large bowl, blend/whisk together the eggs and yolk with the honey. Then add in the coconut cream, lime juice and zest, and tapioca and mix well until very smooth.
  • Pour the filling into the crust and bake in the preheated oven for 20 minutes. Cover the top of the pie loosely with aluminum foil to prevent the crust from browning too much.
    (Or use a pie crust protector.)
    Continue to bake another 10-15 minutes until just set; the center will jiggle a bit.
    Turn off the oven but leave the pie in.
  • To slow down the shrinkage or falling of the filling, let the pie cool down in the oven gradually.
  • Let it sit in the oven for 10 to 15 minutes in an off-oven.
    Crack open the oven door, and let the pie cool down slowly for 10-20 minutes more.
    Now it should be safe to remove the pie.
    Remove from oven and cool completely at room temp, then refrigerate.
  • Best results if refrigerated for at least 2 hours. or overnight.


you can also use just the solid part of a can of full fat coconut milk
*Add an extra 2 tsp - 1tbsp honey if you prefer a sweeter pie filling, mine was on the tart side
**Refrigerate canned full fat milk coconut to get it to separate into water and cream, then discard the water and use only the cream. Alternatively, you can purchase canned coconut cream.


Calories: 376kcal | Carbohydrates: 43g | Protein: 6g | Fat: 23g | Saturated Fat: 11g | Cholesterol: 86mg | Sodium: 56mg | Potassium: 319mg | Fiber: 4g | Sugar: 36g | Vitamin A: 135IU | Vitamin C: 5mg | Calcium: 39mg | Iron: 1.7mg