This healthy and delicious key lime pie recipe uses all natural healthy ingredients and is dairy free too. Certain to wow your family and friends especially when made with a chocolate cookie crust!
Separate the whites from the yolks for 3 of the 4 large eggs and set aside.
Lightly beat the 3 egg yolks with the whole egg in a glass bowl.
Slowly drizzle key lime juice into egg yolk mixture until just blended. Take care not to overbeat or the filling will get soupy.
Beat egg whites with dark maple syrup until stiff. Pour meringue onto key lime filling and spread with a large spoon until the pie surface is completely covered.
Bake key lime pie at oven preheated to 350 °F/ 177 °C for 15 minutes.
Remove pie from oven. Meringue should be light brown on top.
Let key lime pie cool on the counter until room temperature.
Refrigerate for several hours before serving.
If you use canned sweetened condensed coconut milk, take care to pour out and discard any clear liquid at the bottom of the can. Be sure to use 14 ounces of the thick sweetened condensed coconut milk and not any of this clear liquid else it will cause the filling to be too soupy. This may require more than 1 can depending on the brand purchased.
Bottled lime juice may be used in a pinch, but fresh key lime juice produces the tastiest results.
If you prefer to make your key lime pie without meringue on top, you can whip the egg whites and make macaroons instead. This video plus recipe for macaroons shows you how.