Delicious & Easy Lime Pie
Delicious & Easy Lime Pie
- 1 cup raw cashews, soaked in cold water for 1 hour (or soaked in boiling water for 10 minutes)
- 11/2 cups coconut cream
- 1/2 cup lime juice
- 1/2 cup maple syrup
- 3 tablespoons coconut oil
- 1 whole lime zest
- Pinch of salt
- 1 9” Graham cracker pie crust, (You can make the crust, it’s still delicious but if you’re in hurry buy one)
- Prepare Graham cracker pie crust, set aside to cool. In the meantime, prepare the pie filling. Place drained cashews into a high-speed blender with coconut cream, key lime juice, maple syrup, coconut oil, lime zest, salt and blend until creamy.
- Pour the filling into the pie crust. Transfer pie to the freezer for 2 hours to set. Remove pie, garnish with coconut whipped cream to favorite whipped topping.
Notes:
- Coconut Cream - To make homemade coconut cream, chill 1 (15-ounce) can of coconut milk overnight in the fridge. The next day, open the can and remove the solid white coconut cream that formed on the top, reserve the remaining clear liquid to add to curries and smoothies later.
- Cashews - Raw cashews soaked for at least 1 hour when using a regular blender (not necessary to soak with a high-speed blender)
Adapted from Healthier Steps Web Site