Key Lime Pie Recipe
For this key lime pie recipe, you'll need a food processor, a high powered blender*, a spring form pan.**
Servings 6 people
To Make Crust
Place dates in warm water and allow to soak for 20 minutes.
While the dates are soaking, rub the spring form pan with a little coconut oil and then line it with parchment paper.
When the dates have finished soaking, drain the water and place the dates in the food processor along with the almond flour. Process on high for one minute, then sprinkle the contents evenly and press down with your fingertips to form the crust.
To Make Filling
Drain and rinse the cashews, then place them in the blender.
Remove the zest from the limes using a zester or cheese grater, then squeeze the juice from the limes until you have 2/3 cup.
Place juice, 4 tablespoons of zest, 2/3 cup honey, 1/2 cup coconut oil and 2 tablespoons coconut cream concentrate in the blender with the cashews.
Blend on high until smooth. Taste and add more lime zest if desired - I used 6 tablespoons in mine, but you may prefer more or less.
Pour filling into the spring from pan and smooth with a butter knife or spatula.
Place pan in the freezer for at least three hours, then serve.
This pie will stay firm when stored in the fridge, but I store mine in the freezer because I like it more when it's super cold. Enjoy!
*You can use a food processor instead, but the filling won't be as smooth.
** I couldn't find any stainless steel ones locally, but I didn't worry about it because the pans don't touch the pie.
Calories: 4256kcal | Carbohydrates: 363g | Protein: 82g | Fat: 308g | Saturated Fat: 126g | Sodium: 59mg | Potassium: 2589mg | Fiber: 33g | Sugar: 247g | Vitamin A: 81IU | Vitamin C: 58mg | Calcium: 401mg | Iron: 26mg