Dairy Free Key Lime Pie

1. 1

   Mix all crust ingredients in a medium sized bowl then press mixture into the bottom and sides of a 8 or 9 inch pie pan. Place uncovered in freezer while you make the filling. It should be set by the time you're ready to use it.

2. 2

   In a double boiler (or a pan of boiling water with a stainless steel bowl on top) whisk together the eggs and agave nectar over medium-low heat. Then, zest a lime with a microplane zester and whisk that in as well.

3. 3

   Add the coconut oil...

4. 4

   Then the lime juice and butter... and continue whisking until completely melted. I know it's tempting to turn up the heat, but you don't want the eggs to curdle so just keep whisking.

5. 5

   Now that everything has melted, turn it up to medium heat and keep whisking until it has thickened and acts like it's going to boil- about 3-5 minutes (If your eggs do start to curdle you can always strain it, but you shouldn't have that problem).

6. 6

   Remove from heat and whisk in the vanilla.

7. 7

   In a small bowl, mix together the water and gelatin. Microwave for 30 seconds, or until it starts to boil. Stir until completely dissolved.

8. 8

   Whisk the gelatin into your key lime pie filling.

9. 9

   Remove set crust from freezer and pour the filling into the crust.

10. 10

    Place uncovered in refrigerator at least 2 hours, or until set

* Per serving · 4 servings · Values may vary.