Key Lime Pie

This recipe graciously stolen from Amber at The Tasty Alternative.

(Picture to come.)

The Goods
SCD Pie Crust
1 can SCD legal coconut milk 
1/3 cup honey
3/4 cup fresh squeezed lime juice
1 ripe avocado
2 1/2 teaspoons gelatin (.25 ounces) or 1 envelope of Knox gelatin

The Gettin’
1.  To a food processor add: lime juice, honey and avocado.  Blend until well incorporated.
2.  In a bowl,  add 1/3 cup of room temperature coconut milk and mix in the gelatin and allow the gelatin to “bloom.” 3.  Slowly heat the remaining coconut milk on the stove top (do not boil).
4.  Remove the pan from stove top and add the gelatin mixture into the pan and whisk with the heated coconut milk. 5.  Pour the coconut milk mixture into the food processor and blend for 10 seconds.
6.  Pour mixture into a 9″ pie dish (with the crust already in place) and place in refrigerator for at least 8 hours.
7.  After the mixture has set, top with whipped lemon coconut cream (below) and return to the refrigerator for an additional 2 to 4 hours.

Whipped Lemon Coconut Cream:
Cream from 1 can of coconut milk
3 tablespoons honey
1 teaspoon vanilla
1/2 teaspoon lemon flavor

1.  To a  bowl add the honey, vanilla and lemon flavor.  Mix.
2.  Scoop out the coconut cream and add to the bowl.
3.  Mix on high with hand-held mixer until well incorporated.
4.  Quickly top pie and place back in the refrigerator for 2 to 4 hours.

The Take
You wouldn’t believe a pie recipe containing avocado would taste so much like the real thing!  Not only does the avocado add a fullness of texture and flavor, it contributes the familiar green color to the recipe.  My go-to pie of choice.

Total Time:  10 hours 50 minutes
Prep – 50 minutes
Refrigerate  – 10 hours

Yield:  1 pie

Level: Easy

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