Key Lime Pie

Recipe from: Rainbow Green Live-Food Cuisine, altered by me

Beautiful, refreshing, and carb-free. What more can you ask?

Ingredients:

  • 2 cups pecan meal (made by grinding pecans in a small food processor or blender)
  • 1/2 tsp. nutmeg
  • 1/4 tsp. freshly ground black pepper
  • 1/4 tsp. sea salt
  • 1/4 – 1/2 tsp. extra virgin coconut oil
  • (optional) 1 tbsp. coconut sugar
  • 2-3 ripe avocados, chilled in the refrigerator
  • the meat of two young coconuts (can be substituted with coconut milk from a carton)
  • 1 cup coconut water (see above)
  • 6 tbsp. lime juice
  • 6 tbsp. lemon juice
  • 1 tsp. vanilla extract in glycerin (We buy ours from Trader Joe’s. Skip the vanilla if you only have an alcohol-based variety)
  • 1/2 tsp. sea salt
  • stevia to taste

Directions:

To make the crust, process in a blender or food processor the previously-measured pecan meal, nutmeg, pepper, salt, coconut sugar (if using), and 1/4 tsp. coconut oil. If you don’t have coconut oil on hand, use a neutral-flavored cooking oil (no olive oil). The mixture should be just slightly moist enough to press into a pie dish and hold its shape. Add a smidgeon more oil if necessary. Then, firmly press the mixture into a pie dish or several small tart pans. Freeze for one hour.

Meanwhile, if you’re feeling adventurous, crack open two young coconuts, drain the water, and scrape out the coconut meat. If you’re not feeling so adventurous, or, if you don’t have a high-speed blender such as a vita mix, measure one cup coconut milk from a carton. Scoop out the flesh of your avocados (two if using small tart pans, three if making a traditional-sized pie). Blend the avocados, coconut meat + water/or measured coconut milk, lime juice, lemon juice, vanilla, and stevia. Start with a good ten drops of the stevia, then sample and contuing adding more drops until you reach your desired sweetness. Everyone’s taste seems to be different when it comes to stevia.

When the mixture is light and creamy with no remaining avocado or coconut chunks, pour it into the frozen pie crust. Place the pie in the refrigerator for half an hour to let it set, then its ready to garnish with lime slices or serve as is.

Note: The filling will have the consistency of pudding and will not retain its shape when served, which is why mini tart pans are nice. The full-sized pie is a big mass of scrumptious mess.

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