Filling Ingredients:

• 21 oz full-fat coconut milk
• 10 oz coconut cream
• 1/4 tsp. sea salt
• 1 Tbsp. grass-fed gelatin
• 1 tsp. vanilla extract
• Juice of 1 lime or 2 tbsp of organic lime juice
• 2-4 squirts of lemon-flavored stevia (or to desired taste)

**If you like this sweeter, use 4 full dropper squirts and if you like the sweetness milder you can use 2.  If you don't want added sweetness, you can avoid using the stevia all together.

Grain-Free Crust:

• 1 1/2 cup fine shredded coconut, unsweetened
• 1/4 cup coconut flour (optional)
• 1 tsp. chia seeds
• 1 tsp. hemp seeds
• 3 Tbsp. melted butter or coconut oil

Coconut Whipped Cream:

• 5.6 oz coconut cream, refrigerated
• 1 1/2 tsp of lime juice
• 20 drops of lemon flavored stevia
• Dash of sea salt

Key Lime Pie Instructions

Step #1:  In a medium bowl, mix shredded coconut, coconut flour (optional), chia seeds, hemp seeds, and butter (or coconut oil).

Step #2:  Spread and form mixture into a pie pan. Place in freezer for 15-30 minutes for the crust to firm.

Step #3:  In a saucepan over medium heat, add coconut milk and coconut cream, bring to a boil and stir until lumps are gone.

Step #4:  Once boiling, reduce heat to a summer and sprinkle in gelatin. Continue to stir for about 10 minutes until thickened.

Step #5:  Remove from heat and stir in lime or lime juice, stevia (or other sweetener), sea salt, and vanilla extract.

Step #6:  Pour over coconut crust and refrigerate for 3 hours or over night.

Step #7:  In a medium bowl, make the coconut whipped cream by adding coconut cream, lime juice, stevia and sea salt together and mix until whipped.

Step #8:  Top the pie with whipped cream and enjoy!