Dairy Free Key Lime Pie

1. Start by making the graham cracker crust. You can follow the directions on the box (which uses sugar) or:

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 the freezer while you make the filling. It should be set by the time you’re ready to use it.

2. For the filling, 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. Add the coconut oil.

4. Add 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. 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. Remove from heat and whisk in the vanilla.

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. Whisk the gelatin into your key lime pie filling.

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

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