No-Bake Key Lime Pie

Ingredients

• 1.5 cups almond flour (crust)
• 3 tbsp dairy-free butter, melted (crust)
• 2 tbsp allulose (crust)
• 2 cans full-fat coconut milk, refrigerated overnight
• 8 oz dairy-free cream cheese, softened
• 1/3 cup allulose
• 1/2 cup fresh key lime juice
• zest of 2 limes

Method

1. 1

   Mix almond flour, melted butter, and allulose, press into the bottom of a 9-inch pie dish. Chill while making the filling.

2. 2

   Scoop only the solid, thickened cream from the top of the chilled coconut milk cans, leaving the watery liquid at the bottom behind — refrigerating the cans overnight lets the fat separate and rise to the top, which is what gives you cream firm enough to whip.

3. 3

   Whip the coconut cream with a mixer until stiff peaks form, about 3-4 minutes — whipping it with a mixer until fully stiff like this, rather than just folding it in soft, is what gives the filling enough structure to hold its shape once sliced; underwhipped cream leaves the pie loose and runny.

4. 4

   Beat cream cheese and allulose until smooth, beat in lime juice and zest, then fold in the whipped coconut cream.

5. 5

   Spread into the chilled crust and refrigerate at least 4 hours, ideally overnight, until set (plus overnight coconut chill + 4h set).