Thursday, July 11, 2013

Grain & Dairy-Free Key Lime Pie

I'm not going to try to tell you that pie is paleo, but I *will* tell you that this is a pretty awesome grain and dairy-free treat. My daughter is obsessed with key lime pie, and has been begging me for eons to make one for her.

Since we just spent 9 days apart (while they were at their dad's remarriage) I guess you could say I went a little soft. I couldn't resist greeting my girl with a pie upon her return. I was really pleased with how this turned out, and my kids were ecstatic.

You can use coconut flour or arrowroot starch for the thickener, and your choice of natural sweetener. I used bottled key lime juice because I couldn't get my hands on the real thing; either way, I really think key lime has a distinctive taste and is really the way to go here (hence the name of the pie, right?)

Grain & Dairy-Free Key Lime Pie

1.5 cups total raw nuts (I used 1/2 walnuts, 1/2 macadamias)
3-4 large pitted dates
1 tbs. coconut oil

Preheat oven to 350.

Put all ingredients in a food processor and process until well-combined (it won't be totally smooth).

Grease a pie pan and press nut mixture into pan. With your palm, pat it out evenly, going slightly up the sides of the pan.

Bake for 5-7 minutes at 350 or until just starting to turn golden.

zest of 2 limes
1/2 cup key lime juice
3-5 tbs. natural sweetener (honey, maple syrup, stevia, etc.)
2 tbs. arrowroot
3 eggs
1 cup non-dairy milk

Whisk all ingredients in a large bowl until smooth (I used the whisk attachment of my stand mixer).

Pour into par-baked pie shell and bake for another 25 minutes, or until filling is totally set.

Remove from oven and allow to cool before slicing.

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