Light and Luscious Key “Lyme” Pie
Light and Luscious Key “Lyme” Pie
My daughter, Lex, shares my love for cooking. Since she—like me—has some food sensitivities, she has always looked for interesting twists on recipes to fit her diet. We’ve explored the paleo diet because it cuts out sugar, alcohol, processed foods, dairy, legumes, and grains—all things that can cause a Lyme flare-up. One of our favorite paleo treats is this key lime pie. It puts a healthy spin on the traditional recipe and still has all the tangy, fruity flavor that makes you feel like you’re at the beach.
Ingredients for one pie | Multiply by degree of hunger, divide by number of girlfriends
Crust
- Coconut oil for greasing
- 1 cup raw pecan halves
- 1 cup dates, softened (microwave in a bit of water to soften)
- 3/4 cup shredded unsweetened coconut
- 2 teaspoons raw honey
Filling
- 2 large eggs + 1 egg yolk
- 1/3 cup + 2 tablespoons key lime or fresh lime juice
- 1/4 cup + 2 tablespoons raw honey*
- 1/2 cup or 1 small can organic coconut cream (you can also use just the solid part of a can of full-fat coconut milk)
- 1 tablespoon finely grated lime zest
- 2 tablespoons tapioca flour
Whipped Cream
- 1 can organic coconut milk ( thick part only) or 1 small can coconut cream
- 1 tablespoon grade B pure maple syrup or raw honey
- 1/2 teaspoon pure vanilla extract
Directions
Crust
Step 1
Grease a 9.5-inch pie dish with coconut oil
Step 2
In a food processor or blender, combine all crust ingredients and process on high for about a minute, until it is a thick, pasty mixture. Press the mixture into the bottom and up the sides of the pie dish and set aside while you prepare the filling.
Filling
Step 1
Preheat your oven to 350 degrees. In a large bowl (or in the bowl of a mixer), whisk or blend together the eggs and yolk with the honey. Then, whisk in the coconut cream, lime juice and zest, and tapioca. Mix well until very smooth.
Step 2
Pour the filling into the crust (I made a 9.5 pie so if yours is smaller, you may not use all the filling) and bake in the preheated oven for 15 minutes. After 15 minutes, cover the top of the pie loosely with aluminum foil to prevent the crust from browning too much. Continue to bake another 10-15 minutes until just set (the center will still jiggle a bit) for a total of 25-30 minutes.
Step 3
Remove from the oven and cool completely at room temperature, then refrigerate for at least 30 minutes before topping with whipped cream.
Cream
Step 1
Beat or whisk the coconut cream (you can use an electric mixer or do it by hand) until light and creamy and lumps are removed, then whisk in the sweetener (honey or maple) and vanilla.
Step 2
Top the chilled pie with the whipped cream and garnish with extra lime zest, if desired. Cut into pieces and enjoy!
Photo Source: https://unsplash.com/photos/JKCOI3w2uko
Recipe source: https://www.paleorunningmomma.com/paleo-key-lime-pie/