March is unusually warm for this time of year. Who would have thought in Michigan you can play in the sand dunes along Lake Michigan on St. Patrick’s Day? To stay fueled for the long hikes up the hills I planned ahead and brought along a key lime pie.
I would normally be embarrassed to admit this part – we ate the entire pie in one sitting! It was just too good and we weren’t heading home for awhile. No one had a stomachache because the pie was made gluten-free, dairy-free, and with no processed sugars.
This key lime pie just might be my new summer love…
1 1/2 cup raw almonds
4 medjool dates, pitted
2 tablespoon coconut oil, divided
1 cup Thai Kitchen coconut milk
1/2 cup key lime juice, freshly squeezed
3 tablespoons honey
2 tablespoons coconut flour
Preheat the oven to 350 degrees F.
In a blender grind up the almonds, dates, and 1 tablespoon of coconut oil until a nice crumble forms.
If your blender doesn’t have the power the do this – you are not a lost cause. Begin by grinding the almonds to a meal (a gritty flour texture). Remove the almond meal from the blender and dump it into a mixing bowl. Manually work in the dates with your hands until you get a nice crumble. You may have to add an additional date to get the crumble.
Grease a standard size pie pan with the remaining coconut oil. Pour the almond-date crumble into the pan and press down. Work the crust halfway up the edge.
Bake the crust in the preheated oven for 5-10 minutes then set aside.
In a mixing bowl combine the remaining ingredients: coconut milk, eggs, key lime juice, honey, and coconut flour. Pour the filling into the crust and bake for 30-35 minutes or until the pie sets. The pie shouldn’t wiggle and giggle when you move it.
Cool the pie in the refrigerator for at least two hours before serving. I make mine the night before so its cold, creamy, and perfect to slice into.