I think we can all agree that key lime pie is the bees knees. It’s creamy and green, and sufficiently limey. Just when you think “oh this isn’t all that limey” ….. BAM! The lime punches you right in the taste buds. It’s always a good time when key lime pie is involved. Except for the fact that normally it has eggs and milk. Eggs and milk don’t normally come from the nice little farms where all the chickens and cows are happy and thriving. Normally it’s quite the opposite. So therefore, here’s a version that’s cruelty free yet still
is mega delicious. And the crust… Don’t even get me started on how much I love the coconut crust. AMAZEBALLS.
1/2 cup agave nectar
1 tablespoon corn starch
1 whole can of full fat refrigerated coconut milk (refrigerate it overnight, and yes it needs to be the canned kind)
Juice and zest of three limes
2 tablespoons coconut oil
2 teaspoons vanilla extract
1/4 teaspoon salt
1 tablespoon flour (I used rice flour, you can use whatever, but rice flour is awesome)
1/3 cup corn starch
1 teaspoon vanilla extract
1/2 teaspoon salt
2 1/2 cups coconut flakes
2 tablespoons sugar
1/3 cup water
1/4 cup flax meal
Put the can of coconut milk in the fridge over night to chill.
Mix the 1/3 cup water with the 1/4 cup flax meal, set aside.
Process the coconut in the food processor on high until its very fine. Takes about 5 minutes. Then add the rest of the crust ingredients and
Mix thoroughly. It’ll form a wet dough. Add this to a pie pan and press it down around the bottom and edges to form a crust, then stick it in the freezer to harden. Rinse out your food processor, then add all of the filling ingredients, including the flax/water mixture, and mix it all until it looks like pudding. Pour this on top of the pie crust, and put the pie back in the freezer to firm up for about 45 minutes. After its firm, top with some whipped coconut cream and serve. The recipe for coconut whipped cream is in my post with my recipe for strawberry short cake. Enjoy!