Recipes // Desserts // Key-Lime Custard Pie

Key-Lime Custard Pie

Annette Ramke & Kendall Scott
Recipes reprinted with permission from KICKING CANCER IN THE KITCHEN © 2012 by Annette Ramke & Kendall Scott, Running Press, a member of the Perseus Books Group.

One of my favorite desserts growing up was Key lime pie, and I am psyched to say that this healthier, dairy-free and less-refined version is freakin’ fantastic! The nuts in the custard and crust are full of protein and make it rather filling, so you really only need a small slice to satisfy your sweet-and-sour craving. And yeah, you should probably avoid this tangy dessert if you are dealing with mouth sores.



  • 1⁄2 cup raw almonds
  • 1⁄2 cup pepitas (pumpkin seeds)
  • 1 teaspoon unrefined coconut oil, melted
  • 1 tablespoon real maple syrup
  • 1⁄4 teaspoon salt

Pie Filling:

  • 11⁄2 cups raw cashews
  • 3⁄4 cup coconut milk
  • 1⁄3 cup unrefined coconut oil, melted
  • 3⁄4 cup lime juice
  • 3⁄4 cup real maple syrup
  • 1⁄2 teaspoon lime zest
  • 1⁄2 teaspoon lemon zest


  1. Mix the crust ingredients in a food processor for one minute or until they are ground into crust dough.
  2. Use your fingers to firmly press the dough into a pie plate.
  3. To make the pie filling, first add the cashews to the food processor and process for one minute until finely ground.
  4. Add the coconut milk, coconut oil, lime juice, maple syrup, lime and lemon zest and process one to two minutes or until smooth.
  5. Scoop the pie filling into the crust; use a spoon to spread evenly.
  6. Refrigerate for two hours or overnight.
  7. Remove from the refrigerator and let the pie sit at room temperature for five to ten minutes to soften slightly before serving.
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