*** This recipe has been updated! Second try’s a charm! Dave and I made this pie for a party we attended this weekend and we made a few changes in the ratio of avocado to lime to coconut. It turned out much better. The crust is perfect for this tropical inspired pie! ***
This is yet another delicious and HEALTHY dessert that you can have on your Maximized Nutrition Plan. I am a Key Lime Pie lover, but I couldn’t remember the last time I had one because, as you probably know, those pies are full of refined sugars, flours, and most likely food dyes to brighten up the greenish yellow color, among who knows what else. So here we go! I guarantee you will love this creamy dessert, and your kids probably won’t even notice it’s a raw dish!
Raw, Sugar FREE Key Lime Pie
5 medium avocados
1/2 cup organic full-fat coconut milk
20 key limes, zested and juiced (should get almost 3/4 cup of lime juice and a couple Tbsps of lime zest from the limes, depends on their size)
1 tsp pure liquid stevia
1 Tbsp vanilla extract
pinch of sea salt to enrich flavors
1 1/2 cups coconut flour
1/2 cup organic unsweetened coconut flakes
5 Tbsp coconut oil (room temp)
1 Tbsp almond butter
1/4 tsp pure liquid stevia
1/4 tsp sea salt
1/2 tsp vanilla extract
1.) The Crust: In your food processor, add all crust ingredients and pulse until it is of uniform consistency. It should be crumbly. Transfer your crust to a pie pan and press it firmly and evenly to line the pan. Set aside.
2.) The Filling: Wipe out the food processor. Next, add and blend all filling ingredients until smooth, making sure to scrape down the sides if there are lumps. Then, with a spatula, pour the filling mixture onto the crust and spread it evenly throughout the pan.
3.) Garnish with about 1/4 tsp. of lime zest, some coconut flakes, and refrigerate for at least 2 hours OR freeze 30 minutes before serving. :)