What is better than a tart Key Lime Pie in the summer? It seems to complete any summer meal! This is perfect for BBQ’s, 4th of July and any get together. The best part about it…it’s heathy and pretty easy to make!
The Crust is made up of all natural ingredients with no refined sugars or flours. Dates and honey sweeten it and the coconut and pecans hold it all together and give it and perfect consistency.
For the filling, tart key limes, mixed with coconut cream and maple syrup and little maple syrup make the perfect balance between tart and sweet. This is a must try summer dessert!
For the crust:
1 cup dates, pitted and softened (let stand in hot water for a few minutes)
1 cup raw pecans
1/4 cup honey
1/2 cup shredded coconut
1/2 tsp sea salt
coconut oil for greasing
For the Filling:
2 eggs + 1 egg yolk
1/2 cup fresh squeezed lime juice (I used mostly key limes and some regular limes too!)
zest from 1 lime
1/3 cup maple syrup
1 tsp vanilla extract
2 tbsp cassava flour or tapioca flour
Coconut Cream Topping (optional;):
I can coconut cream
2 tbsp maple syrup
1 tsp pure vanilla extract
pinch of sea salt
Preheat oven to 350 degrees. Grease a 9.5″ pie dish or a tart pan with coconut oil.
For the crust: Combine all ingredients in a food processor and mix until it forms a ball and well incorporated. The crust will be sticky. Press the crust mixture into the bottom of the pie dish and slightly up the sides. Set aside.
For the filling: Combine all ingredients in a food processor and mix well until smooth. Pour filling onto crust. Bake in the oven for 15 minutes. Check the pie after 15 minutes and if the top is getting brown, cover loosely with foil. Continue to cooker another 10-15 minutes, or until the pie is set. The center may jiggle slightly. The pie should cook for about 25-30 minutes total.
For the topping:
Beat all ingredients with a hand mixer until soft peaks form. Place a dollop on top of the pie! Enjoy!