Key Lime Pie Parfaits

5 from 3 reviews



For the key lime curd

  • 1/8 cup of key lime zest (about 6 key limes)
  • 1/2 cup juice of 14-15 key limes (about 1415 key limes)
  • 5 eggs yolks
  • 1/2 cup maple sugar*
  • 1/2 cup ghee
  • 1 teaspoon vanilla extract

Coconut milk whipped cream

For the crust

  • 1 1/3 cup almond flour
  • 1 tablespoon maple sugar
  • 1 tablespoon maple syrup
  • 2 tablespoons ghee
  • pinch of salt


Make Curd

  1. Place lime zest, juice, egg yolks, maple sugar, ghee and vanilla extract in a medium heavy-bottomed saucepan and stir until combined. Turn on heat to medium-low heat and use a whisk to whisk constantly until the mixture melts and the begins to thickens, about 10-12 minutes. Yes, you need to whisk the entire time. The key lime curd will continue to thicken as it cools.
  2. Pour key lime curd into a jar or glass bowl. Press a piece of plastic wrap directly against the curd so it is airtight and doesn’t create a film on the top. Cool to room temperature and then place in the refrigerator. Again, the curd will thicken up even more after it is completely cooled.

Make coconut whipped cream

  1. In a bowl, add the coconut cream that sits on top of the coconut water and whip together all coconut whipped cream ingredients until smooth. (leave behind the coconut water for shakes or whatever else). You can do this with a fork or a hand mixer!

Make crust

  1. Lastly, in a food processor mix together all ingredients for the crust until combine and slightly sticky but still crumbly.

Build parfait

  1. Place a small amount of crust mixture in a jar then a spoonful or two of curd followed by more crust and a dollop of coconut whipped cream on top. Garnish with extra key lime zest as well as a slice of key lime!


*You can use coconut sugar BUT it will alter the color of the curd

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