This Frozen Key Lime Pie recipe is based on a fantastic recipe that I found in Healing Cuisine, for those of you who are following that blog. The “frozen” part is a product of necessity being the mother of invention. The recipe is delicious, and perfectly safe for Advanced Nutrition Plan eaters (especially good for a dinnertime dessert because it contains no berries or chocolate or other wonderful things that aren’t so wonderful after about 3pm). I had a food critic (B.J.) taste it after it had been chilling in the refrigerator for about two hours, and he gave it an 8 out of 5 on the taste, and a 1 out of 5 on the “pie-ness” factor. (Perhaps I hadn’t chilled it long enough, but it seemed more like a key lime mousse on a crust.) His suggestion? Freeze it! My suggestion would be to freeze it, covered, and put it into the refrigerator when you begin your dinner. By the time you are ready for dessert, it should be perfection.
Frozen Key Lime Pie Recipe
Serves 4-8 slices
- 3/4 cup of freshly squeezed lime juice
- zest of at least one lime
- 5 avocados
- 1/4 to 1/3 cup full-fat unsweetened coconut milk (1/3 cup if your avocados are larger)
- 1 tablespoon almond butter
- 1 teaspoon liquid stevia
- 1 tablespoon pure vanilla extract
- pinch of salt
- 1 cup almond meal
- 1/2 cup unsweetened shredded coconut
- 3 tablespoons melted organic butter
- powdered stevia to taste (I used 1/2 teaspoon. Start with less, and taste!)
- To make the crust, combine almond meal, coconut, stevia and melted butter and press it into a glass pie pan. Bake at 350 degrees for 8 minutes. Watch it. You don’t want the almonds to get brown.
- To make the filling, combine all the filling ingredients in a food processor, scraping down the bowl as necessary, until you have a smooth, lump-free consistency. Pour the filling over the crust.
Note: If you do not want to freeze the pie, I would suggest that you chill it in the refrigerator for at least 5 hours before you plan to serve it. I also noticed that, after I froze the pie the first time, it could be left in the refrigerator without becoming too soft. This recipe is for you. Do with it as you like, and let me know how you enjoyed it.