Key Lime Pie
This pie is perfect for summer! Plus, there is no need to heat up your house by using the oven to enjoy this tangy treat!
For the Crust
1 cup oats
1/2 cup almond flour
2 tablespoons honey
3 tablespoons coconut oil
1/2 teaspoon salt
4 pitted dates
For the Filling:
zest of 3 limes (about 3 tablespoons of zest)
1/2 cup lime juice (or about 4 limes)
2 cups coconut milk
1/4 cup honey
4 egg yolks
1/3 cup almond milk
1 envelope of unflavored gelatin
2 tablespoons flour (I use a gluten free substitute)
1 cup vanilla Greek yogurt
For the Crust
In a food processor, combine oats and almond flour. process to an even consistency
add coconut oil, honey and salt. process again until incorporated
in a microwave safe bowl, place dates in 1 cup of water. Microwave for 1 minute and 30 seconds
using a fork or tongs, transfer the heated dates into the food processor (don't add the water!)
process until a ball of dough begins to form.
lightly grease a 8 inch round pan with non stick spray
press dough into an even layer in the bottom of the pan.
set crust aside and prepare the filling.
For the Filling
in a bowl, pour the gelatin over the almond milk and set aside to bloom.
in another separate bowl, combine flour with 3 tablespoons of water and mix until a smooth consistency is reached
in a medium sauce pan, place egg yolks, coconut milk, lime zest and juice, whisk together over medium heat
add honey and whisk until dissolved
bring to a boil and continue to stir for 2 minutes
add the flour mixture and the gelatin mixture to the saucepan.
continue whisking quickly for 2 minutes
remove from heat and pour mixture into a glass or metal bowl
add Greek yogurt and whisk until fully incorporated
pour filling over pie crust
chill in fridge overnight or until set (4-6 hours)