|Key Lime Pie in a Cup!|
Man oh Man are you going to LOVE this!!!
If you like key lime pie as much as I do, you are in for a real treat!
No more need for condensed milk and eggs and unlike most recipes out there that use lime, I am using real key limes!! (although you can substitute regular limes.)
For creaminess and richness it uses avocados!!
Thats's right avocados and trust me (the one who doesn't like avocados) it doesn't taste like avocados.
This is easy! The longest part is squeezing the key limes and chilling aka waiting. You can make it even simpler by skipping the crust and topping.
About Key Limes:
Key limes are much smaller than Persian limes-
more like ping pong ball size.
Once mainly produced in the Florida Keys, from whence they get their name, today most commercial crops come from Mexico.
Some lucky ducks have trees in their yard or nearby.
Just like regular limes, and a lot of other fruits,
if they are green they are not ripe!
They will be very acidic and sour. I think this is why many people shy away from these limes.
But if you let them ripen to yellow you will get that sweet tart flavor without the extra acidity.
Raw Key Lime Pie Recipe:
For the Crust:
|walnuts, medjool dates, sea salt, coconut|
1 cup unsweetened shredded dried coconut
1 cup walnuts
1/4 tsp sea salt
6 dates, pitted or more to hold crumble together
Process all in food processor until it can be pinched together and hold.
(This is a great go-to recipe for some many things!)
|6 of the 8 cups|
Push the mixture evenly into the bottom of
8 6 oz cups or ramekins.
You can also use a pie pan.
I like to make individual servings so that I can freeze some for later. It keeps us from feeling like we need to finish off the whole pie in a couple of days before it goes bad.
I use the pyrex cups with the lids.
This is a rich desert so a little goes a long way.
For the Filling:
|ripe key limes and avocados|
1 1/2 cups mashed avocado (3 small)
The secret ingredient to the creaminess!
3/4 cup fresh squeezed key lime juice
(took me about 46 or most of two bags)
You can substitute regular limes here
3/4 -1cup light agave syrup (taste as you go)
1/8 tsp sea salt
1/2 cup virgin coconut oil- melted
2 Tbsp lecithin powder
(This is optional but makes it creamier- I blended granules into powder in a magic bullet but spice or coffee grinder would work.)
|coconut oil, blue agave, lecithin, sea salt|
Save a lime or two for garnish!
Blend lime juice and 3/4 cup agave together in a blender and taste for tartness. Add more if needed. Add in avocado and blend.
Add the remaining ingredients and process until well blended.
Taste again for tartness and add more agave if needed but remember it's supposed to be tart.
Divide mixture between cups and chill for at least a couple of hours. These should keep about 3 days in the fridge/
|Ta DA! Key Lime pie ready to eat!|
THIS IS DELICIOUS AS IS! or
You can add a....
Raw Vanilla Cream Topping
1 cup cashews (soak in water for 8 - 12 hours)
I put them in water the night before then rinsed and kept covered in the fridge until ready to make.
1/4 cup maple syrup (can use agave but the maple has a really nice flavor.)
1/4 cup plus 2 Tbsp water
2 tsp vanilla extract
Blend all in blender until nice and creamy. Let chill for about and hour before using.
This will keep covered in the fridge for about 5 days.
You will have some cream left over but that's what peaches are for! ;-)
These recipes are inspired by Jennifer Cornbleet and her book: