Rating3/5 (from 1 ratings)3
YieldMakes 1 9″ Pie
Macadamia Nut Crust:
* 1 1/4 c Macadamia Nuts
* 1/4 c Cashews
* 2 tbls Coconut Oil, melted
* 2 tbls Agave Nectar
* Pinch of Celtic Sea Salt
To make crust, process the macadamia nuts or cashews in the food processor until they form a fine meal. Add the coconut oil and salt and continue until the nuts form a wall on the side of the food processor. Empty into a pie pan and firmly press crust into place and place in the freezer while you prepare the Key Lime Filling.
Key Lime Filling:
* 4 Avocado, cut into small cubes
* 1/2 c Lime juice
* 1/2 c Agave Nectar
* 1/2 c Coconut Oil, melted
* 1 tbls Lime zest
To make the filling, add all the ingredients in a blender and blend until smooth and fluid. Avocado can turn brown quicker if you over blend so be sure to blend just enough till smooth. Pour into the Macadamia Nut Crust and freeze about 1-2 hours or place in the fridge overnight to set. To serve top with a little shredded coconut.
Bees Knees Kitchen's ThoughtsBy Bees Knees Kitchen
Nothing else can open up the flavors of a dish quite like lime does and this Key Lime Pie has the perfect balance of tangy and sweet! The Key Lime Filling has a perfectly smooth lime flavor and the Macadamia Nut Crust adds a wonderful crunchy contrast. This refreshing summer pie is splendid to enjoy on a hot summers day!
Please visit my raw food blog and sign up to recieve updates on future yummy raw food recipes: http://beeskneeskitchen.wordpress.com/2010/06/07/key-lime-pie/
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