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*photo from FedandFit.com

We discovered this dairy free key lime pie recipe from FedandFit.com and added a little Super Pop twist to it. We added in our PB & Honey bars for the crust, which just enhanced the taste and gave a delicious peanut butter kick! 

This is a great summer dessert! Enjoy! 

For the Crust:

  • 4 PB Honey Super Pop Bars 
  • 8 oz of gluten free graham crackers 
  • 6 tablespoons ghee (or butter), softened and cut into cubes 

For the filling:

  • 1 -13 ounce can of full-fat coconut milk 
  • 2 1/4 teaspoons gelatin
  • 3/4 cup fresh lime juice 
  • 1/4 cup honey
  • zest of one lime, about 1 teaspoon
  • 1/4 teaspoon fine sea salt
  • Whipped cream, for garnish


  1. To make the crust, grind the Super Pop bars, graham crackers and butter in a food processor until an even, smooth crust forms. Press this crust down in a tart pan, creating an even layer along the bottom and the sides. Set aside.
  2. To make the filling, pour the coconut milk into a medium-sized sauce pan over medium heat. Bring to a simmer and then add the gelatin. Using a whisk, stir the gelatin in the simmering coconut milk until it is completely dissolved. This should take between 3 and 5 minutes.
  3. Once the gelatin is completely dissolved, remove from heat and let cool for 5 minutes. Once cooled slightly, whisk in the remainder of the ingredients.
  4. Pour the filling into the pie shell and then chill for at least 4 hours, or until set.
  5. Serve with coconut whipped cream 


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