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Bare Knaked Key Lime Tart with Coconut & Pecan Shell (SCD)

These tarts aer tart and sweet Key Lime They have 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 Time45

Active Time21

Coolng2

Course: Dessert

Cuisine: American, Florida, Southern

Keyword: coconut, key lime, lime, pecan, pie

Yield: servings

Calories: 376kcal

Author: Chef Verde

Equipment

Stand Mixer

Materials

for the crust

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

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

US Customary - Metric

Instructions

The Crust

Grease a 9x5 inch dish with coconut oil (I use Crisco) 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 330 degrees.
In a large bowl, blend/whisk together the eggs and yolk with the honey.
Then add the coconut cream, lime juice and zest, and almond flour (tapioca) and mix well until very smooth.
Pour the filling into the tart crusts and bake in the preheated oven for 21 minutes.
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 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.

Notes

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.

Nutrition