Gwen’s Raw Key Lime Pie
Don’t tell your friends that avocados are the main ingredients and they’ll love it.
I first tasted something like this from a local raw food chef from Springville.
I fiddled around with proportions and this is like the one I remember.
1½ C macadamia nuts
1 C + 2 TBL coconut flakes, unsweetened
½ tsp salt
½ C pitted dates, optional if you want a sweet crust. (I make it without dates)
Salt to taste
1. Blend all ingredients in a food processor until smooth, and begins to form a ball, one to two minutes. It will be slightly warm from friction.
2. Pour the crust into removable bottomed 10-inch tart pan.
3. Using a square of wax paper large enough to cover pan, press on dough to spread evenly with hands. Leave wax paper covering the dough then use the bottom of a smooth measuring cup to press dough flat and smooth and to press up and into sides of pan. Refrigerate or freeze while you make the filling. Remove wax paper after chilled and firm to touch.
4. Do not cook.
3 avocados*, perfectly ripe, peeled and pitted
1 C lime juice (approx. 6 limes), freshly squeezed (or a little less)
1 C agave nectar
1 TBL honey
1-3 TBL coconut oil (besides being good for you, this helps pie hold shape after it is refrigerated)
½ tsp vanilla (optional)
1 TBL lecithin (optional)
Pinch of salt
1. Blend ingredients together in a food processor; pour it in to prepared crust.
2. Garnish. Sprinkle grated coconut in a circle around the pie about 2 inches from the edge of the crust.
3. Refrigerate for one hour or freeze for about 20 minutes or longer. (Leftover slices freeze well).
4. To serve, lift pie out of tart form. If frozen, let thaw for a few minutes. Slice and serve with a fresh lime slice twist on top.
The pie filling should have the consistency of a smooth pudding. After refrigeration the coconut oil in the filling will cause the pie to become firm enough to slice and serve.
*If you want fewer avocados, substitute 1½ C cashews for two of the avocados.