This coconut key lime pie is completely guilt free, and is the perfect dessert to bring to summer parties and BBQ's!
For the crust, place all the ingredients in a food processor and process until well combined. You want the texture to be somewhere between a fine meal and a paste.
Using a high-powered blender, combine all the white filling ingredients until very smooth and creamy.
Clean out the blender and combine all the ingredients for the green swirl until very smooth and creamy.
Take your pan with the crust out of the fridge and pour all of the white filling into it. You want it filled just below the edge of the crust. I used a 9 1/2-inch pan, so if you’re using an 8-inch pan you might have a bit of extra white filling.
Next, take large spoonfuls of the green filling and place them around the pie.
Take a chopstick or skewer and move it through the filling to swirl the green globs in a random pretty pattern.
Freeze the coconut key lime pie for 1 to 2 hours or until ready to serve.
The recipe also makes a serving size of 4 x 4-inch to 5-inch pies if you have mini fluted tart pans.