I had a bag of key limes that I needed to use so I thought the most logical vehicle for them was a key lime pie. At the time I didn’t realize it’d be such an adventure since it sounds simple enough. I substituted coconut milk and agave nectar for the sweetened condensed milk and ended up with a key lime custard in a gluten free “graham” cracker crust. Oops. I tried again tonight by first reducing down two cans of coconut milk with agave. It turned out beautifully even though I have half a cup of condensed coconut milk left over. I’m sure I can find some use for it. 🙂
Sweetened Condensed Coconut Milk
2 13.5 oz cans coconut milk
1/2 cup agave nectar
Pour coconut milk and agave nectar into a medium saucepot on medium heat. Simmer, stirring often, until reduced by half (takes about an hour). Let cool.
Dairy Free Key Lime Pie
1 1/2 cups sweetened condensed coconut milk
1/2 cup key lime juice (12-15 limes)
2 tsp key lime zest
5 egg yolks
1 unbaked graham cracker crust (or gluten free graham cracker crust)
Preheat oven to 350* F. In mixing bowl, add sweetened condensed coconut milk, key lime juice and lime zest. Blend with mixer on medium until well combined. Add one egg yolk at a time to the bowl while continuing to mix. Once all the egg yolks are incorporated, pour the pie filling into the prepared pie crust. Bake for 25-30 minutes, until the center is set up. Allow to cool on wire rack before refrigerating. Best served chilled.