Key Lime Pie

Name: Key Lime Pie
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 8
Ingredients: 2 cups coconut, dried, unsweetened; 2½ tbsp coconut oil, softened; 1½ tbsp coconut flour; 2 pinches sea salt; ¼ cup honey; 2 tsp vanilla extract; 1½ cups avocado, mashed (about 3 small avocados); ¾ cup lime juice (from regular limes, key limes, or from a jar); ½ cup honey (or use stevia to taste); 1 pinch sea salt; ½ cup coconut oil, melted; from 2 limes lime zest

July 31, 2022 Andrea Wyckoff

This dessert is always a crowd pleaser. Don’t let the avocado base steer you away, as you can’t taste the avocado at all when mixed with lime juice and honey. This pie is very bright and refreshing. You can also serve it in dessert bowls without even a pie crust. I love to make the mini version for parties. This recipe makes 1 full pie or 8-10 mini pies (muffin pan).

Coconut Macaroon Pie Crust:

coconut, dried, unsweetened		2 cups
coconut oil, softened		2½ tbsp
coconut flour		1½ tbsp
sea salt		2 pinches
honey		¼ cup
vanilla extract		2 tsp

Key Lime Pie Filling:

avocado, mashed (about 3 small avocados)		1½ cups
lime juice (from regular limes, key limes, or from a jar)		¾ cup
honey (or use stevia to taste)		½ cup
sea salt		1 pinch
coconut oil, melted		½ cup
lime zest		from 2 limes

Directions:

Coconut Macaroon Crust Recipe:

Mix and mash the crust ingredients together in a mixing bowl, until the mixture starts to stick together. You might have to add a little extra honey to get it to stick if you are using super fine coconut shreds.
Take a standard muffin pan and line it with 8 to 10 no-stick paper liners. Or line a spring form pan or pie dish with parchment paper. Then mash the coconut pie crust mixture into the muffin cups or pie pan.
Bake the empty pie crust in an oven set at 350°F for 7 to 10 minutes. Keep a close eye on it at the 7-minute mark as soon as the top starts to turn a golden brown around the edges, you want to remove the crust.
NOTE: At 7 minutes, take a spoon and carefully push down the centers of each little crust if they have popped up, and stick them back in the oven for another 3 minutes. Be very gentle with this pie crust right out of the oven, it will be very crumbly, but don’t worry, once these pies are set, they hold together very well!
Once the pie crust cools off a bit, you will want to put the crust in the freezer for another 15 to 20 minutes to chill. Now you can prepare the key lime pie filling.

Key Lime Pie Filling:

Blend all pie filling ingredients together in a food processor. Taste test and adjust ingredients to your liking.
Spoon filling into a pre-baked coconut macaroon pie crust.
Set in the freezer for at least one hour to firm up.
Remove crust from freezer, spoon in the key lime pie filling, and return to the freezer to set for about one hour.
When the pie has firmed up it is ready to serve!

Recipe Notes:

This pie can be kept in the fridge for a couple of days, or in the freezer for weeks. This pie freezes really well! When it has been stored in the freezer, just be sure to set it out for a few minutes to soften up a bit before serving.
I love to garnish this pie with my coconut whip, sliced kiwis, and crumbled-up freeze-dried raspberries.