Coconut Key Lime Pie

 

Summertime always serves up a palate of lush fruits, bright colors and fresh flavors to those who are lucky enough to enjoy summers seasonal fare!  Images of palm trees, beachy afternoons and the tropics remind this SoCal girl of summer and nothing embodies this combination of summertime goodness more than limes and coconut!  Working with limes, zesting and squeezing every ounce of flavor sends fragrant perfume wafting into the kitchen.  Lime conjures up memories of Coronas on the beach, fresh tacos with salsa fresca, and of course, the lime in the coconut!  Well, this pie certainly mixes it all up with the tart and refreshing flavors of the glorious key lime.  A little more sweet than the traditional tart lime, key limes lend themselves beautifully to desserts and this gluten free, vegan, and raw Coconut Key Lime Pie is a gem you will soon treasure for summers to come! Let's get started!

Crust:
1 cup raw macadamia nuts
1 cup raw cashews
1/2 cup shredded coconut, unsweetened
pinch of vanilla bean or 1 tsp. vanilla extract
1/4-1/2 tsp. Himalayan Salt

Filling:
1 1/2  cups cashews, soaked 1-4 hours, rinsed, drained
1/2 cup coconut meat
1/2 cup key lime juice (or you can use regular lime juice if key limes are unavailable)
3/4 cup coconut nectar
1/2 cup coconut cream (not milk but cream)
4 Tbsp. coconut oil, melted
1/2 vanilla bean or 1 tsp. vanilla extract
lime zest, optional for garnish
shredded coconut, optional for garnish
lime slices, optional for garnish

 

 

Method for Crust:

Using a food processor fitted with the "S" type blade, add the macadamia nuts and cashews and process into coarse flour.  Add the coconut, vanilla, and the salt and process until well combined.  The moisture from the macadamia nuts should allow for the mixture to bind and when pinched, the mixture should hold its peak.  If not, process longer.  Take a pie pan and line with plastic wrap.  Press the crust mixture into the pan to form the crust.  You can also opt to use a tart pan that has a removable bottom.  Place in the freezer while you make the filling.

 

Method for the Filling:

To your food processor or high-power blender, add the cashews, coconut meat, lime juice and coconut cream and blend until creamy.  Then add the remaining ingredients and blend until your filling is super smooth and creamy.  Take your pie crust from the freezer and pour in the filling.  Cover with plastic wrap and return to the freezer and allow to sit for 1 hour.  Remove from the freezer and add your garnishes of choice to the top of the pie and then return to the freezer for an additional 4-6 hours or overnight to allow the pie to firm up.  

 

 

To Serve: Using the plastic wrap, lift your pie from the pan and place on your serving platter.  Remove all plastic wrap but reserve it to reuse for the leftovers. Allow to sit at room temperature for about 15-30 minutes before slicing and serving.  Enjoy!  Pictured above with my tofu kebabs (recipe coming soon) and my Killer Kale Salad!

 

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