This delicious and refreshing Lime Pie is very easy to make
and was adapted from a recipe from Texanerin Baking.
I am always looking for easy and delicious treats
to end a meal with, especially when I have company.
I also try to take into consideration that a lot of people
have intolerances to refined sugar, gluten, and dairy.
This one is a winner!
Lime Pie with Coconut-Cashew Crust
by Lea Goode-Harris (adapted from Texanerin Baking)
Makes 12-14 Servings
Please use organic!
For the crust:
- 1/2 cup (43 grams) unsweetened shredded coconut, toasted
- 1 cup (145 grams) roasted cashews, toasted
- 1 to 1.5 tablespoons pure, dark maple syrup
- 1 teaspoon vanilla extract
- pinch of salt
For the filling:
- 1 cup (145 grams) cashews, soaked for 1 hour
- 3/4 cup (168 grams) soft or melted unrefined coconut oil (do not use cold coconut oil!)
- 1/4 cup (60 grams) coconut cream (the top or solid part from a can of full-fat coconut milk)
- 1/2 cup (120 milliliters) freshly squeezed lime juice or Key lime juice
- 4 to 6 tablespoons (89 milliliters) pure, dark maple syrup, or to your taste
- 2 tablespoons (8 grams) lime zest. Plus 1 tsp of extra lime zest set aside to sprinkle on top
- 1 teaspoon vanilla extract
- pinch of salt, or more to taste
- 1 memory of summer
The first step is to soak your cashews for the filling. Doing this important step makes your filling extra creamy. You can soak your cashews over night or pour hot water on them and let them soak for at least fifteen minutes to an hour. Rinse after pouring the water off. Note: Cashews do not have to be soaked or "sprouted" like other nuts, because they are already soaked to loosen them from their fruit when initially processed. This is another reason they are one of my main go-to nuts because of their ease of use. Remember to always discard your nut-soaking-water!
Prepare the crust. Heat a pan over medium-high heat and add the shredded coconut. Keep a close watch as you stir frequently, as the coconut can burn very quickly! I know this from experience! When toasty brown, pour into a separate bowl to cool for at least 5 minutes. Now do the same with your raw cashews (different than the filling amount. These do not have to be soaked). Remember to keep watch while they toast! When browned to your desire, add to the coconut to cool down before blending with the other crust ingredients. The toasting really adds a lot of flavor to this crust!
Place the coconut and cashews along with the rest of the crust ingredients into a high-powered blender or food processor and process at low speed until the mixture starts to come together. Be sure to not over-process. When you can pinch some of the mixture between your fingers, it should easily stick together. If it doesn't, you might want to add about a teaspoon of water and process the mixture again until it does stick together.
I used a nine-inch spring form pie pan for my pie. You could also divide the crust and batter into muffin tins for individual servings. Be sure to use either a silicone pan or muffin liners in a metal pan if you do. Use your fingers to press the mixture firmly in your desired container.
Place the pan in the refrigerator while you prepare the filling.
Place all of the filling ingredients, including the summer memory, into your blender (Be sure to wipe out your blender first if you used it for your crust). Blend at high speed for at least a minute until completely smooth.
Pour the filling into your chilled pie pan or your individual muffin tins. Have fun licking the spatula and extra bits still in the blender when done!
Sprinkle the extra lime zest on the top of the pie or individual servings in the muffin tins.
Refrigerate for at least 4 hours or until firm. Or you can place the pan in the freezer.
The pie or pies will be good for up to three days in an airtight container in the fridge, or longer in the freezer. If you do freeze them, you will need to set them out at room temperature for at least 1/2 an hour to defrost. I actually like mine frozen, especially when I make them in bite size pieces.