Coconut Key Lime Pie

This was unbelievable. Delicious, luscious and smooth, tart yet sweet with a hint of coconut and a huge burst of lime, sitting on a wonderful raw almond and date crust. And I just devoured a plate of it for breakfast. Does that still count as eating my greens?? :)

My inspiration for this dish actually came to me while I was whipping up some of my Chocolate Nutty Brownies with Coconut Whip. While licking the whip off of the spatula, I was thinking how amazing it would taste with fresh lime. I think coconut and lime are a perfect little marriage! The nutty rich, sweet flavors of the coconut balance the tart sour and acidic flavors of the lime.

And ummmm...I do have a confession to make. I hid some powerhouse nutrition in there for you.
Yes, there is actually avocado in the filling. They lend a texture to the pie that makes it even more delicious and creamy! You have to trust me on this one!

Amazing!!! Enjoy everyone!!!!

Coconut Key Lime Pie

makes one 9 inch pie

What you Need:

9 inch springform pan (this is not a must, you can do it in a regular 9 inch pie pan if you don't have a springform pan. It just makes it really easy.)

3/4 cup fresh squeezed lime juice (about 4 limes)
zest of 1 lime
2 ripe avocados, mashed
1/4 cup + 2 Tbsp. agave nectar
pinch sea salt
2 cans of regular full fat coconut milk, chilled well in the fridge
2/3 cup powdered sugar
1 tsp vanilla extract
1 recipe for nutty almond crust (recipe below)

Nutty Almond Crust:
2 cups raw, unsalted almonds
1/8 tsp sea salt
zest of 1 lime
5 Medjool dates
2 Tbsp. agave nectar


To make the pie:
Start by making your crust. Pulse all crust ingredients in a food processor, and mix until mixture sticks together well when pressed between your fingers. Place the Almond crust into the spirngform pan or pie pan, and press firmly to make an even layer on the bottom and on the sides. Set this aside.

With a standing mixer, blender, or hand mixer, blend the smashed avocados, lime juice, lime zest agave nectar, and sea salt. Mix until whipped and blended very well without chunks. Set aside

Next make the Coconut whip. Using only the cream at the top of the coconut cans that have been chilled. Place the coconut cream, vanilla and powdered sugar in standing mixer or using a hand mixer, whip for 1 or 2 minutes.

Using a rubber spatula or large spoon, gently fold the coconut whip into the lime avocado mixture until well incorporated.

Chill the pie in the freezer until firmed up. Always keep it in the freezer. It will not stay firm enough in the fridge (aat least I dont think it will). Let chill overnight in the freezer, or for about 5 or 6 hours. Cut a slice and let it thaw just a little for best results, about 5 or 10 minutes on the countertop. Garnish with a slice of lime.

ENJOY!!