Bottomless you say…well you naughty little pie. Where is your crust? Truth be told, I’m still working on my own SCD pie crust and didn’t want to wait any longer to share this recipe with you. I do love crust, but this pie still rocks bottomless. If you’re a crust lover like me, then check out the crust recipe links below.
After my friend Laura, from Gluten Free Pantry, made her no-bake vegan key lime pie, I started dreaming about it and wanted to make a SCD version. I’m trying to “beef up” my SCD dessert list here. The only thickener allowed on SCD (aside from eggs) is gelatin. Luckily, it works just perfect for this recipe. I did try this recipe with eggs, but it was too eggy for my taste and didn’t set up quite right. If you like tart, well this dessert if for you. I LOVE tart, it’s my favorite (far more than the sweet, sweet chocolaty stuff my husband devours). The coconut cream is so sweet with a hint of lemon, and the light texture balances the thick tart lime filling. I’m in love with this. Thank you Laura for the inspiration!
- Lime Filling:
- 1 can SCD legal coconut milk
- ⅓ cup honey
- ¾ cup fresh squeezed lime juice (10-15 limes depending on thier size)
- 1 avocado
- 2½ teaspoons unflavored gelatin
Lemon Coconut Cream:
- Cream from 1 can of coconut milk
- 3 tablespoons honey
- 1 teaspoon vanilla
- ½ teaspoon lemon flavor
- To food processor add:
- Lime juice, honey and avocado. Blend until well incorporated.
- Empty mixture in glass bowl.
- Add gelatin and whisk until incorporated
- Heat coconut milk on stove top (do not boil) and add to
- lime juice mixture. Whisk until well incorporated,
- Pour into pie dish (with or without a crust) and place in refrigerator for at least 8 hours.
- After the mixture has set, top with whipped lemon coconut cream
Coconut Whipped Topping:
- To a glass bowl add the honey, vanilla and lemon flavor. Mix.
- Scoop out the coconut cream and add to the bowl.
- Mix on high with hand-held mixer until well incorporated.
- Quickly top pie and place back in the refrigerator for several hours before serving.
*Add the whipped coconut cream when the lime filling is completely firm (in fridge for at least 8 hours).
*SCD Legal Crusts: Honey Gram Cracker Crust, Dan's Awesome Pie Crust, Vegan Raw Pie Crust, Deep Dish Pie Crust
This looks blissfully creamy and delicious! I love using avocado in lime pie/pudding/mousse recipes. Now if only I could eat honey right now! 🙂
Thanks Amber. Well, starting today I’ve cut out ALL sugars for at least a week (leaving just a few fruits, apples and strawberries). We have all been suffering from miserable allergies and my son has literally been congested and sick for 2 months. Allergies are really bad here in Northern California, so I need to do something! Thus, I turn to food. I was totally inspired by this post: http://www.thewholegang.org/2012/04/how-i-got-rid-of-my-seasonal-allergies/
Off to make one of her green smoothies…
This looks lovely – shame I can’t eat it 🙁 Wonder if you can come up with a SCD legal vegetarian one? 🙂
I tried with the eggs, but it just didn’t work for me. Wish there were more binding options on SCD!
Oh my, yes please! And no crust = EASY!! i am so all over this…you need to get some social media buttons in your posts so people can easily share your genius! let me know if you want help. W/ vicky, you could try agar agar and scd legal sweeteners are? no coconut nectar? Stevia would work too…but some tweaking to compensate for less liquid..maybe.
Thanks Tessa! Yes, please help me with the social media. I have no idea. I’ll be in touch via email!
Thanks for the suggestions. Unfortunately, agar agar is not legal on the SCD. The only legal thickeners are eggs or gelatin (very limited) and the only legal sweeter is honey. Vicky was referring to the gelatin, as she’s a vegetarian. Eggs would work in this dish, I just didn’t like how it tasted, plus it didn’t set up right (but I only used 2 egg yolks). Less liquid would work too! 🙂
then scd and vegetarian would be a very limited and difficult diet to follow! I wonder why stevia is not allowed?
Yes, I agree. And I’m doing SCD with no dairy, so it further limits my options (hence all my planning before I begin).
From the SCD legal/illegal foods site regarding Stevia:
“Its molecular structure resembles a steroid and the effects are unknown.”
so you know me, I had to experiment, i love a challenge! i left the gelatin out. So here’s a vegan, raw version: I added 1/4 cup less lime juice, and then added 3 or 4 tablespoons coconut butter(i am sure coconut oil would work too) and whirred the whole thing, raw, in my blender. It set up beautifully, a mousse-esque/pudding texture but no wiggly wiggly!! I then used leftovers today for a smoothie: i added strawberries, milk, chia seeds, delicious!!
oh and a bit more avocado to bind a bit further would work too!
Wow! You’re so cleaver. Thank you for this variation. I would love to try this version over the weekend. So, just to clarify, can you double check below for me. Thanks!
-1 can coconut milk (I’ll be using Natural Value, the only SCD legal milk)
-3 tablespoons coconut butter
-1/2 cup lime juice
-1/3 cup honey
1. Mix all ingredients in food processor
2. Transfer to pie dish
3. Place in refrigerator to set up (I’m assuming?)
Does this slice into a pie shape?
Can’t wait. 🙂
sounds about right..although I wasn’t measuring! With a crust, this would slice I bet!
Ohhhh… this looks so good! I especially love the Lemon Coconut Cream Topping 🙂
Thanks Cassidy. Me too!!
This recipe looks great! I would love it if you linked up this post to my blog hop for a chance to win a cookbook prize package: http://ow.ly/aj76a
I’ll check it out, thanks Matt.
This sounds awesome. I love key lime and lemon meringue pies. I agree, it is hard to make the filling not eggy tasting. Unfortunately, Mike is weirded out by gelatin so I’m not sure this will work either. Maybe I’ll take Tessa’s advice and try agar.
The SCD is quite restrictive, which is why I’m trying to put together a nice list of desserts for myself. So if you’re interested in vegan, please refer to Laura’s recipe (link is in post text). It’s vegan, which I would prefer, but alas, the only legal thickeners on SCD are eggs and gelatin.
Hope you’re having a great day!
I can’t wait to make this! You’re a genius!!!
With a big hug,
Oh Adrienne, ha ha, you’re too kind! I feel the same way about you awesome lady. 🙂
I’ve been thinking about you A LOT! I hope you’re doing well. Sending a hug.
Does that coconut cream really work? I’ve heard it’s tough to get it to work. And I only use homemade coconut milk—sigh. It doesn’t seem to be the same stuff.
Yes it works, but all cans are different. So many sure you have several cans in the fridge and for many days (up to a week is good). I’ve made coconut whipped cream what feels like 100 times. I would usually recommend Thai Kitchen, but this has an SCD illegal gum ingredient. If you click on the link above in the coconut whipped cream ingredients, you can read a little more about the “cream” in the Natural Value milk. But by all means, if you’re not following the SCD, just use some thickener, any gum will do. Works every time to make a really nice whipped cream (and frosting)! Hope this helps!
That is one gorgeous pie! I nee to get me some limes these weekend to whip this up.
Let me know how you like it. I find it quite satisfying – especially with the coconut whipped cream. If you aren’t following the SCD, Thai Kitchen is my favorite coconut milk, it has a great cream. I find that it needs to stay in the fridge for at least 5-7 days to really firm up though, and get a few cans just in case. Just add some thickener (like a gum) if you need to (about 1/4 teaspoon per can of cream).
This pie looks out of this world Amazing Amber! Your pictures make me starving just looking at all the yumminess! I will be making this with my daughter this weekend-no doubt.
Are you only using this brand of coconut milk now? I’ve been using Native Forest because their cans are BPA free. Is this brand more gentle on the stomach? Off to share this perfect pie!
Thanks Laura…well you were my inspiration for this after all, so thank you!!
So regarding the coconut milk…this is a SCD specific recipe so one must use a SCD legal coconut milk. Fresh milk is best, but not always feasible. On the SCD, gums are illegal. Natural Value coconut milk is pure coconut milk (no gums or stabilizers). 🙂
Great to know! How does this brand compare to Thai Kitchen and Native Forest? Similar success when cooking and baking with it?
It’s a lot like Native Forest. Not as thick as Thai Kitchen overall, but a few have been really thick. It depends. For example, I recently went through 4 cans of VERY cold Thai Kitchen coconut milk…still runny after a week in my fridge! It just really depends on the can. A few of my readers have shared that their Native Forest coconut milk is as thick as Thai Kitchen, but I’ve yet to see this. So interesting. My advice is to always have a bunch on hand in case you get a few bad ones. 🙂
Sounds like a plan friend! I buy Native Forest in bulk on Amazon, but maybe I’ll try this one as well 🙂
I cannot wait to try this! SCD has come so far it’s astounding. Genius to add an avocado!
I so agree. There are so many wonderful blogs with amazing recipes for the SCD community. So great!
The only thing better than Key Lime Pie is Bottomless Key Lime Pie!!! And free of so much and even SCD compliant … this will make many, many folks happy. 🙂 I know I’m happy and want some of this pie right now! 😉
Ha ha, thanks Shirley! Sounds like this recipe is for you then. I like how the gelatin holds it together so nicely without a crust. This is a snap to make too. I love the tart!! 🙂
I will be making this ASAP, it looks and sounds soo good!
Thanks Kathryn! Hope you enjoy it.
Ok that looks amazing and the ingredient list is heavenly. I booked marked this for my next sweet craving.
Thanks lady! It’s pretty darn simple! I just love the tart! 🙂
This is a fabulous dessert. We just love a great Key Lime Pie and your recipe is awesome! Hope you are having a great week end and thank you so much for sharing with Full Plate Thursday.
Come Back Soon!
Hello Miz. Helen. Thank you for featuring my key lime pie! So fun!! 🙂
Yum yum Amber! I’ve been dreaming of something like this, but haven’t gotten my a into g yet. But this sounds perfect, I’m gonna make it! Pinned it too 🙂
Awe, thanks Debbie. Glad I’m not the only one who dream about food! 🙂
Have a great weekend!
Your recipe is featured on Full Plate Thursday this week. Hope you have a great week end and enjoy your new Red Plate.
Come Back Soon!
Just wanted to say that I made this today and it’s FABULOUS! I made it with one of Elana’s Pantry almond crust recipes. Superb and easy. Thanks for dreaming up this SCD, egg-free, dairy-free delight!
Hello There Anonymous,
Thank you for sharing with me! You just made my night. And I LOVE the idea of one of Elana’s crusts – great choice. I have to say, this pie is one of my favorites. So glad you enjoyed it. 🙂
When I go to the site for the nut pulp recipes, nothing comes up. Can you check if that site is still operating? I want to use the pulp once I start making nut milk, thanks
The link to the nut pulp is not working.
I also see the almondpulp.com site is not working. Not sure why. My link isn’t broken, looks like the actual site is down…again, not sure why. I’m sure there are many more sites out there that offer the same info. Good luck.
We are not SCD but we follow a GF, SF, DF, egg free, dye and refined sugar free diet as well as many other allergies. I’m trying to figure out what I can replace the avocado with as I would love my son to be able to have this as well and he’s allergic (as well as to most fruits besides lemon, lime, and apple). If it’s used as a thickener I could use a gum, but have no idea how much. Also have you tried this with homemade coconut cream?
How much gelatin (tablespoons/teaspoons) does this need? I use gelatin from grass-fed cows that comes in a canister versus packets so I need to know how much to use thanks!
Great question. Good for you for buying in bulk!! I will start doing this as soon as grass fed bulk gelatin comes to my Coop!
Anyway, one packet of gelatin is approximately 2 1/2 teaspoons OR you can measure out .25 ounces for complete accuracy. 🙂
I will add this to the notes too.
Thanks Amber! Much appreciated! Great Lakes and Bernard Jensen are brands you can get on Amazon/online that are from grass-fed cows:)
Thanks for the info! I will be sure to look into these.
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For the people who avoid gelatin, would pectin work? I’ve been researching pectin-based fruit gellies, and it seems strong enough to set up a pie, yet not animal based.
Good question. I’m not sure. I don’t see why it would’t work (right…it’s a thickener). If you give it a try please let me know how it turns out. Many thanks.
[…] Click here for the recipe. Ingredients: coconut milk, honey, lime, avocado, unflavored gelatin, vanilla, and lemon flavor […]