Key Lime Pie
Truth be told… before making this, I had never actually tasted Key Lime Pie before.
I was inspired to create this recipe when I found out that it was my friends’ favorite dessert. But she couldn’t have it anymore because of her food allergies, so I decided to surprise her.
I set out to make a gluten-free, dairy-free, soy-free Key Lime Pie that could rival the “REAL THING”.
And guess what?! I did it!
According to my lovely friend it was, “Even BETTER than the “real” Key Lime Pie”.
And to be honest, I loved it too. Maybe a little too much. I purposely organized my macros around this dessert for 3 days in a row to make sure I could have an entire pie each day. (Yes… it was that good.)
But don’t take my word for it… try it out yourself and let me know what you think.
This is not necessarily a low calorie dessert BUT if you compare it to a conventional Key Lime Pie it has about double the protein, a lot lower carbs and actually has some fiber.
MACROS - JUST THE FILLING (per pie): Cals 523 P 12.1g C 32.4g F 41.1g Fiber 2.4g
MACROS - JUST THE CRUST (per pie): Cals 270 P 8.9g C 18.8g F 19.8g Fiber 5g
TOOLS & EQUIPMENT NEEDED
Food Processor (not necessary but helpful!)
Photos do not include every step, just thought it could be helpful to have some examples of what the process looks like. (Let me know if this is helpful to you).
THE DAY BEFORE MAKING THE PIE
** IMPORTANT!!! You must complete this step the day BEFORE making the pie**
STEP 1 : Put the raw cashew nuts in a bowl and fill with enough water to cover the top layer of cashews. Leave to soak overnight. (I put mine in the fridge but you could leave them on the counter if your house isn’t too hot)
THE DAY YOU MAKE THE PIE ;)
STEP 2 : Remove cashews from the water and rinse. Then pour the cashews into your blender or food processor.
If you are not using a heavy duty blender or food processor and you are going to blend in batches - mix all of the filling ingredients in a bowl and then blend in batches.
STEP 3 : Add coconut milk, coconut oil and honey into the blender.
If you do it in this order it makes it easier for the blender to do its job.
STEP 4 : Wash lemon and limes thoroughly, dry them off and then zest.
STEP 5 : Once the lemon and limes are zested (I don’t know if that’s actually a word but you know what I mean) Squeeze as much juice as you can from each.
Make sure to remove any seeds but don’t worry about pulp, I think it gives it better flavor :)
STEP 6 : Add lemon and lime juice and zest to the blender
STEP 7 : Add the sea salt and stevia to the blender.
STEP 8 : Blend until you are left with a smooth and even consistency
** This is a good time for a taste test. You might want to add some extra sweetener if you like your desserts sweeter **
Once you are happy with the flavor set it aside (you can leave it in the blender while you make the crust)
STEP 9 : Place pitted dates in a small bowl or cup and soak in hot water for 10 minutes (do not use boiling water)
STEP 10 : In the meantime, place almonds and sea salt in food processor and grind until you get a crushed almond texture
I like to leave it as a “chunkier” texture so the crust has more of a crunch.
STEP 11 : Drain soaked dates and place into food processor with the salted ground almonds. Grind the mixture until the dates are mixed in with the almonds
be careful not to over do it on this step
STEP 12 : Scoop the crust mix into the 6 4-inch tart / pie pans and press down gently until the entire bottom is covered
STEP 13 : Pour the filling over the crust and smooth with a spatula
STEP 14 : Place into the freezer for a few hours (3-4 hours) You basically just want the oils in the filling to harden enough to maintain the shape and give it the consistency. I froze mine over night and they turned out great.
STEP 15 : ENJOY! Take them out of the freezer and allow to thaw for 20-30 min if you’ve left them in the freezer overnight. Feel free to decorate them with sliced limes or cream or anything you’d like. (Toppings and decor are not included in these macros' ;)
MACROS PER PIE: 21P 51C 61F 796KCALS
*Recipe makes 6 (4-inch) pies.