Key Lime Pie
May 22, 2018
For the Crust:
-
3/4 cup Coconut Flour
-
1/2 cup ground pecans
- V
anilla bean
-
1/4 cup Coconut Butter
-
1/4 cup Coconut Syrup
- S
plash of water if needed
For the Filling:
-
300g Greek yoghurt
-
1/2 can Coconut Milk
-
1-3 tablespoon Coconut Syrup
-
8 limes (zest of all + juice of 5)
-
1 teaspoon chia seeds
-
1/4 cup oats (or more as needed)
For the Crust:
1. Start by combining your coconut flour, ground pecans, a tiny bit of fresh vanilla.
2. Mix in coconut butter and coconut syrup. Stir with a spoon, then rub all the ingredients together (as you would with regular pastry) until you get a dough-like consistency.
3. Press your mixture into a greased pie tin (tip: use coconut oil to grease!), pressing up around the sides, and bake at 175C/350F for 5-8 mins (keep your eyes on it…it doesn’t need long)! It will harden as it cools.
For the Filling:
1. Pour the chia seeds into a dish and cover with cold water, then whisk until a gel-like consistency forms.
2. Whisk the remaining ingredients together (you can do this in a food processor or blender if they have these settings). Make sure to taste as you go along: you want a perfect balance between the sweet and zesty, so add more zest or sweetener as needed!
3. Place the mixture in the freezer for around an hour, mixing half way through. If your mixture isn’t thick enough, mix in more oats as needed – these will thicken up the mixture without altering the taste.
4. Fill the case with the mixture!
5. Spread more Greek yoghurt in the centre of the pie and pipe around the edge. Decorate with lime zest as you see fit!
6. Store in the fridge for up to 3 days – enjoy with friends and family!