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)