No Bake Mini Key Lime Pies are a layer of crust filled with key lime filling and topped with whipped coconut cream! These little bites pies are gluten free, vegan, and paleo!
At any time, an entire drawer in my fridge is filled with lemons and limes. They are the perfect seasoning for many dishes. A simple squeeze of a lemon into a glass of cold water creates a refreshing drink. I use citrus in desserts, appetizers, drinks, and main dishes. I also love that they provide a fresh citrus flavor year round. I’m always brain-storming ideas for using fresh lemons and limes and love sharing the recipes with you.
A few weeks ago I shared the recipe for No Bake Raspberry Lemon Cookie Cups. They quickly became popular for all of the reasons that I love – they are no bake, gluten free, paleo, vegan and delicious. They are the perfect summer dessert for both kids and adults. With a subtly sweet taste, they satisfy my craving for sweets without refined sugar. I wanted to experiment with different flavors and decide to create these no bake mini key lime pies. They are the perfect serving size and they include all of the things I love about key lime pie but are even better for you.
The recipe starts with a basic gluten-free pie crust that I have used many times in the past. It is no-bake so the crust needs to be refrigerated to form a solid shell. The filling is creamy and packed with coconut flavor. Lime zest in both the crust and filling adds the perfect amount of lime flavor without being too overwhelming.
1 (14 ounce) can coconut cream or full fat coconut milk, chilled overnight
1 teaspoon sweetener of choice (powdered sugar, maple syrup or natural sweetener)
1/2 teaspoon pure vanilla extract
To make the pie crust, line a standard size muffin tin with plastic wrap. Add all of the ingredients for the cookie cups (almond flour through salt) to a food processor. Pulse until well blended and the mixture starts to clump. Using a 1-1/2 inch or 2 inch cookie scoop, divide the mixture among the prepared muffin tins. Press mixture into each cup. Use the back of the scoop to make a deep indentation in the cup. Chill the crusts in the freezer for 30 minutes.
To make the filling, In a small saucepan set over medium-low heat, combine the coconut butter, coconut oil, coconut cream and maple syrup. Heat until everything melts together to form a smooth mixture, whisking constantly. Remove from the heat and whisk in the lime juice and lime zest. Let filling cool to room temperature. Once cooled, remove pie crusts from freezer and pour filling into each cup (be careful not to overfill the cups.) Refrigerate for a minimum of 6 hours or overnight.
To make the whipped coconut topping, remove the can of coconut cream from the fridge and flip the can over on the counter. Open the can and remove any liquid that settled on top of the cream. Scoop the thick coconut cream into the bowl of your stand mixer fitted with the whisk attachment. Whisk until creamy, about 30 seconds. Add the sweetener and vanilla and whisk until fluffy, about one minute. Remove pies from muffin tin by gently pulling up on the plastic wrap. Remove from plastic wrap and pipe coconut cream onto each pie. Serve immediately or refrigerate until just prior to serving.
*It is important to keep these pies refrigerated until just prior to serving. I usually take them out of the fridge 15 to 30 minutes before serving to bring to room temperature. These pies become soft at warm temperaures. If the cups soften too much, return to fridge and chill.
**Always use coconut cream (I use Trader Joe’s brand) or full fat coconut milk. The coconut cream works best and different brands of coconut milk are known to produce different results when making whipped coconut cream. Using coconut cream ensures that the filling will be smooth and thick.