Key Lime Pie

Paleo and gluten free. You’re welcome.

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Since I was about 10-years-old, I have requested key lime pie for every Thanksgiving dinner. Sometimes I win…sometimes not. Let’s ignore the fact the Pilgrims most definitely did not have limes in Plymouth, Massachusetts in 1621.  If pies are happening on such a grand scale, key lime deserves representation.

Now that I’m a bit older and wiser, I’m not going to eat a graham cracker crust filled with sweetened condensed milk and food dye. Just can’t do it anymore. Once you know what is in your food, you are empowered to make better choices.

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This recipe is 100% Paleo-friendly (woot!). The crust is gluten free, and the coconut filling is flavored with fresh lime zest and juice and YL Lime Essential Oil. The pie gets its pretty, mermaid green color from superfood spirulina powder (no, you can’t taste it).

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Ingredients

Crust

  • 1 1/2 cups almond meal

  • 1/2 cup coconut oil

  • 1/3 cup unsweetened shredded coconut

  • 1 tsp. stevia (this is to taste, so add more if you want)

  • salt to taste

Filling

  • 2 cans of organic coconut milk (13.5 oz each)

  • 1/2 tsp. spirulina powder

  • Zest and juice of 2 limes

  • 1 tablespoon unflavored gelatin

  • 1 1/2 tsp. stevia (this is to taste, so add more if you want)

  • 1/4 cup cold water

  • 1/4 cup hot (not boiling) water

  • 4 drops Lime Young Living Essential Oil

  1. Open the cans of organic coconut milk but leave the lids resting on top. Let them sit in the fridge for 6-10 hours, just long enough for the coconut meat to solidify and collect at the top.

  2. Preheat your oven to 350F and spray a 9-inch glass pie crust with coconut oil spray.

  3. In a mixer, combine the ingredients to make the crust. When it has the consistency of wet sand, press it into the glass pie pan. Bake for 12-15 minutes and set aside to cool.

  4. Grab the coconut milk cans from the fridge and scoop the meat into a mixer. Set aside the liquid in the bottom of the can. Add stevia to the meat, and beat the meat until its smooth like a cream.

  5. Pour the cold water into a separate bowl and sprinkle the gelatin on top. Set aside for a few minutes. Then pour hot water over the gelatin and whisk until smooth.

  6. In a blender, puree the coconut water (the liquid) in the bottom of the cans, the lime zest and juice, the spurlina powder, stevia and gelatin.

  7. Add to coconut ‘cream’ in the mixer and mix until smooth. Add Lime YLEO and mix for another minute.

  8. Pour the mix into the prepared crust. It will be very runny, but that is ok. Set in the fridge to solidify (about 2 hour). If you have extra filling, pour into wine flutes and serve with toasted coconut – its like a lime mousse.

  9. Enjoy with toasted coconut, lime zest, or lime slices.

Samantha Bossalini