Add the almond flour, melted coconut oil, and sweetener into a mixing bowl. Use a spoon or spatula to combine everything slowly until the mixture becomes evenly crumbly and slightly moist. Make sure there are no dry patches of almond flour left, as this helps the crust hold together properly.

Transfer the crumb mixture into a pie dish and begin pressing it down firmly using the back of a spoon or your fingers. Focus on creating an even, compact layer across the base, and gently push some of the mixture slightly up the sides if desired. Pressing firmly is important so the crust doesn’t fall apart after baking.

Place the crust into a preheated oven at 180°C (350°F) and bake for 8–10 minutes, or until it turns lightly golden and slightly firm to the touch. Once done, remove it from the oven and allow it to cool completely at room temperature so it can set properly before adding the filling.

In a separate clean bowl, add the Greek yogurt and protein powder. Whisk them together slowly at first, then more thoroughly until the mixture becomes completely smooth and free of lumps. This step ensures a creamy, consistent texture in the final pie.

Add the lime juice, lime zest, and sweetener into the yogurt mixture. Continue mixing until everything is fully combined and the filling becomes thick, creamy, and evenly flavored. Taste and adjust sweetness slightly if needed.

Pour the prepared filling over the fully cooled crust. Use a spatula to spread it out evenly, smoothing the top so it looks clean and level. Take your time here for a neat, professional finish.

Carefully place the pie into the refrigerator and let it chill for at least 2–3 hours. This resting time allows the filling to firm up and develop the perfect sliceable texture. For best results, chilling overnight will make it even more stable and creamy.

Once fully set, remove the pie from the fridge and slice into even portions using a sharp knife. Serve chilled for the best texture, flavor, and refreshing experience.