Key Lime Pie

I am so grateful for the work I get to do with clients. I learn so much and gain such inspiration from our healing partnerships. Here is a recipe to bring light and delight to your summer.

Key Lime Pie

Grain-free, Gluten-Free, No Refined Sugar

Crust:

  • Coconut oil for greasing
  • 1 cup organic pecan pieces
  • 1/2 cup dates, softened
  • 3/4 cup shredded unsweetened coconut
  • 1/2 teaspoon cinnamon

Filling:

  • 3 eggs
  • 1/2 cup lime juice
  • 1 tablespoon maple syrup
  • 1 teaspoon vanilla extract
  • 1/2 cup organic coconut cream 
  • 2 tablespoons finely grated lime zest
  • a pinch of sea salt
  • 1/4 teaspoon nutmeg

Coconut whipped cream:

  • 1 small can organic coconut cream
  • 1 tablespoon maple syrup
  • 1/2 teaspoon vanilla extract

Prepare the crust. Grease a pie dish with coconut oil. n a food processor, combine all crust ingredients and process on high about a minute, until you get a thick pasty mixture. Press this mixture into the bottom and up the sides of the pie dish and set aside while you prepare the filling.

Prepare the filling. Preheat your oven to 350 degrees. In a food processor or blender, blend all filling ingredients until smooth.

Pour the filling into the crust and bake for 25-30 minutes. Remove from oven. Cool completely, then refrigerate for at least 30 minutes before serving.

Make the coconut whipped cream.

Beat or whisk the coconut cream until light and creamy (you can use an electric mixer or do it by hand) and lumps are removed, then whisk in the sweetener (honey or maple) and vanilla.

Top the chilled pie with the whipped cream and enjoy!

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