Monday, August 12, 2013

Key Lime Pie (Grain Free/Dairy Free/Honey Sweetened)

Prep time: 30min
Cool time: 4hr (or could attempt to cool in freezer)
Serves 8

Ingredients for Pie Crust:
2C Almond Flour
1/4t Real Salt
2T Coconut Oil
1 Egg

Ingredients for Key Lime Filling:
6 Eggs
1/2C Honey
1/2C Coconut Oil
1C Lime Juice (not from concentrate)

Ingredients for Coconut Whipped Cream:
Cans of Full Fat Coconut Milk (only use thick cream on top)
1-2T Honey
Just a splash of Vanilla Extract

Ingredients/Instructions for Toasted Coconut:
1C Unsweetened Coconut Shreds (Sprinkle on large pan and cook at 350 for 4-5min until browned - watch carefully!)

Place all ingredients for crust in food processor and pulse until dough is formed. Roll into a ball and push down in pie pan to form crust. Bake at 350F for 10min. While pie crust is baking.  Get out a medium saucepan and place all ingredients into pan and whisk under medium heat. Do not stop whisking until mixture gets bubbly and it thickens (it will get harder to whisk) Remove from heat and place in bowl in your frig to cool.  Once both crust and filling are cool, you may pour your filling in the crust.

Place ingredients for coconut whipped cream in bowl and use hand mixer to whip. Don't overwhip and place in frig immediatly. You have a couple of choices.  You can place the whip as an extra layer on your pie **but you can only do this if the pie has been in the freezer for about an hour as it would be difficult to spread nicely on top without this step.  OR you can place a dollop on top like I did.  It is most easily cut when it's been in the freezer for 1hr and cut with a sharp knife that has been under warm water.  ENJOY!!!

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