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Dairy-Free Key Lime Pie
Easter celebrations are never complete without a delicious dessert, and this dairy-free, low-carb, diabetic-friendly key lime pie is a perfect addition to your festive menu. With its tangy lime flavor and creamy texture, this delightful treat will satisfy your sweet tooth without compromising your dietary preferences. The vibrant green hue, achieved through the addition of lime zest or optional food coloring, adds a festive touch to your Easter dessert table.
Enjoy this scrumptious key lime pie with family and friends as you celebrate this special occasion together.
When serving this dairy-free, low-carb, diabetic-friendly key lime pie for Easter, here are a few tips to enhance the presentation and enjoyment of your dessert:
Chilling: Ensure that the pie has been chilled for at least 4 hours, preferably overnight, for the best texture and flavor. This will allow the filling to set and become firm enough for clean slicing.
Garnishing: To elevate the presentation of your key lime pie, garnish it with dairy-free whipped cream, fresh lime zest, or thinly sliced lime wedges arranged in a circular pattern on top of the pie.
Slicing: For clean and precise slices, dip your knife in hot water and wipe it clean before each cut. This will prevent the filling from sticking to the knife and help maintain the shape of each slice.
Serving temperature: This pie is best served chilled, so remove it from the refrigerator just before serving to maintain its firm texture and refreshing taste.
Accompaniments: Offer a variety of accompaniments, such as fresh berries or a simple fruit compote, to complement the tangy flavors of the key lime pie.
Individual servings: For a more personalized touch, consider making mini key lime pies using a muffin tin or individual tart pans. This will allow guests to enjoy their own portion without the need for slicing.
By following these serving tips, you'll create a beautiful and delicious Easter dessert experience that everyone can enjoy.
1 1/2 cups almond flour
1/4 cup coconut oil,
melted 1/4 cup granulated erythritol or another low-carb sweetener
1/2 tsp vanilla extract
Pinch of salt
1 1/4 cups full-fat coconut cream,
chilled overnight 8 oz dairy-free cream cheese,
softened 1/2 cup granulated erythritol or another low-carb sweetener
1/2 cup key lime juice (freshly squeezed or store-bought)
Zest of 2 key limes or 1 regular lime
1 tsp vanilla extractOptional: a few drops of green food coloring (if desired, for color)
Preheat your oven to 350°F (175°C).
In a medium bowl, mix together the almond flour, melted coconut oil, erythritol, vanilla extract, and salt until well combined. The mixture should resemble wet sand.
Press the mixture into the bottom and up the sides of a 9-inch pie pan, creating an even layer.
Bake the crust for 10-12 minutes or until lightly golden brown. Remove from the oven and allow it to cool completely.
In a large mixing bowl, scoop out the solid part of the chilled coconut cream, leaving any liquid behind. Using an electric mixer, whip the coconut cream until it forms soft peaks.
In a separate bowl, mix the softened dairy-free cream cheese until it is smooth and creamy. Gradually add the key lime juice, lime zest, and vanilla extract, mixing until fully incorporated.
Gently fold the whipped coconut cream into the cream cheese mixture until well combined. If desired, add a few drops of green food coloring to achieve a pale green color.
Pour the filling into the cooled crust, smoothing the top with a spatula.
Refrigerate the pie for at least 4 hours, preferably overnight, to allow it to set.
Before serving, garnish the pie with additional dairy-free whipped cream, lime zest, or lime slices, if desired.
Enjoy your dairy-free, low-carb, diabetic-friendly key lime pie!
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