I have a couple of ideas for key lime pie. I’m really happy with the way this one turned out but I still want to explore my other ideas to see which version delivers the best consistency and flavor. So I will be trying those out over the next few weeks.
This one is made using cashews. I have to admit when I started making it (after a taste test) I wasn’t sure about it. I thought the cashews were going to over shadow the flavor of the lime. It really doesn’t though. It just needs a few hours to let all the flavors come together.
Making the Pie:
The first thing you will want to do the night before if possible is put the cashews in a container , cover them with water to soak, and put both the cashews and coconut milk in the refrigerator.
If your dates are on the dry side you might want to soak them for an hour or so as well.
Next make your graham cracker crust. Unless you purchased one like I did. I don’t normally do this but the easy way out appealed to me this time as I feel like 100 pound blocks are tied to my arms right now. I had a time juicing the limes. I’m thinking I’m going to have to find an easier way to that. So to my fellow spoonies I’m open to suggestions. 🙂
Add the lime juice to a blender. Chop the dates and add them to the lime juice. ( drain first if you soaked them ). Blend until the dates and lime juice are well blended. Then add one of the cans of coconut milk, the cashews (drained), a pinch of salt, and half of the lime zest. Blend until creamy. Stir in the coconut oil.
Note: I didn’t use any sugar in this recipe. I used the dates as my sweetener. I like my key lime pie more on the tart side. If you like a sweeter pie you can add more dates or you can use organic maple syrup to sweeten to your taste.
Pour the filling into your pie crust. Sprinkle the remaining lime zest over the top of the pie. Cover and freeze for at least 4 hours.
Simple and Delicious Cream Topping:
I love this topping! It’s super simple and not too sweet.
Using the other can of coconut milk spoon out just the cream from the top of the can into a bowl. ( This is why you want to refrigerate the milk. The cream will separate from the water leaving the cream at the top.) Put the coconut water left behind after removing the cream aside to use at another time.
Add 1 T. of coconut or powdered sugar and 1/4 tsp. vanilla to the coconut cream. With a whisk whip until fluffy. Cover and refrigerate until ready to serve the pie.
Remove the pie from the freezer approximately 10 to 15 minutes before serving. Cut slices and top with the coconut whipped cream.