Reduced Fat Organic Key Lime Pie

• 1/4 cup organic almond flour
• 3/4 cup organic coconut flour
• 1/4 teaspoon salt
• 1/4 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/4 cup organic coconut oil, softened
• 1/4 cup organic sugar
• 1 organic egg
• 1 teaspoon vanilla
• 4 ounce 1/3 less fat cream cheese, softened
• 3/4 cup juice
• 1 tablespoon unflavored gelatin
• 14 ounce can heavenly organic sweetened condensed milk
• 1/2 cup fat-free organic greek yogurt
• 1 teaspoon vanilla extract

1. Preheat oven to 350 degrees. Mix the dry ingredients in a medium mixing bowl. In a seperate bowl small bowl, whisk together the wet ingredients. Pour the wet ingredients into the dry, and mix until combined. Using your fingers, press the dough evenly into the bottom and up the sides of a 9 inch pie or tart pan. Bake for 15 minutes for a pie (7 minutes for a tart) if you will not be baking any further after adding your filling. Cool completely, then add filling. If your filling requires baking, bake the crust for 5-7 minutes until it's a very light golden color. Freeze the crust for 30 minutes, then add the filling and return to the oven. You may also need to cover the edges as almond flour burns easily.
2. Combine 3 tbsp. lime juice and gelatin in a small bowl and let sit until gelatin softens, about 5 minutes. Microwave until mixture is bubbling around the edges and gelatin has dissolved, about 30 seconds. In a stand mixer, combine the condensed milk, yogurt, and cream cheese and blend until smooth. With the machine running, pour in the gelatin mixture, remaining lime juice, zest, and vanilla, and beat until thoroughly combined. Scrape the mixture into the pie shell and smooth the top. Cover plastic wrap and refrigerate until firm, at least 3 hours.