Almost Raw Keylime Pie Recipe

I promised the recipe for my birthday pie and finally wrote it down. I don't use key limes here, but if you have access to them by all means use them! I wish I did! In the past I have used bottled key lime juice, but I vastly prefer regular limes over the bottled keylime stuff ( I used the Trader Joes brand ).


Raw Key Lime Pie

Crust

• 3 c Pecans
• 1 1/4 c pitted dates
• ½ c dry coconut
• Pinch salt
• 1/8 t nutmeg
• Juice and zest of 1 lime
• 1-3 T water if necessary 

Filling

• 3 c cashews soaked and drained 
• 1 c coconut oil
• 1 t coconut extract
• 1 t vanilla extract
• 1 c evaporated cane juice (or sweetener of choice)
• Juice of 3 limes and zest of two of them (put the rest of the zest the freezer!)
• ¼ t salt
• ¼ t nutmeg
• small pinch turmeric for color if desired
• Coconut for garnish if desired

Method

1. Pulse ingredients for crust in a food processor. Press into a pie plate or spring form pan. Freeze
2. Place the filing ingredients in the food processor or high speed blender. Blend until totally smooth. You can add a little almond milk or even water if necessary to get it to loosen up. 
3. Spoon into crust.
4. Freeze for at least an hour but preferable overnight before eating

I hope you enjoy this one! We sure do! I'm going to be teaching a raw food class Sat and this is on the menu!

Tomorrow, I am doing a post all all about STEVIA!

If you are looking for a frugal and healthy recipe for dessert, check out my Sugar Free Banana Cake with Chocolate Peanut Butter frosting. The secret ingredient in the frosting is BEANS!