cattzeye
02-25-2006, 04:51 PM
Yummy Raw Key Lime Pie
Crust:
2 cups dried, shredded coconut
1/2 cup cashews
3 tablespoons agave syrup
1/2 teaspoon sea salt
1 tablespoon key lime zest
Add all ingredients to a food processor, and grind until mixture resembles "dough", and holds together easily. Spoon into a 9" pie pan, and press with fingers until evenly distributed on bottom and sides of pan. (This made a little more than I needed for my pie, so I simply took the excess crust mixture and rolled into about 1" balls. I keep these raw candy treats in the freezer, to eat whenever the urge strikes!). Cover the pan with plastic wrap, and place pie crust in freezer while you make the filling. This helps to "set" the crust.
Filling:
3 ripe avocados
1/2 cup cashews
freshly squeezed juice of 7 key limes (about 1/4 cup)
zest of the 7 key limes
1/4 cup of agave syrup (or honey)
1 teaspoon vanilla extract
1/4 teaspoon sea salt
50 drops liquid stevia extract
1 very ripe banana
Add all ingredients to a food processor. Continue processing until the mixture is well mixed and smooth. Remove pie crust from freezer, and spoon filling mixture into crust. Smooth out the top with the back of a spoon, to make it level.
In another post ("psyllium in recipes"), I asked about using psyllium to thicken pie fillings. This pie filling, and others I have made previously, came out thin. If just refrigerated, the pie will be very tasty, but won't resemble a pie! It will be more like a glop of pudding on top of a crust. To get the consistency to one I liked, I put plastic wrap over the pie, then topped this with aluminum foil and placed the pie in the freezer overnight. When I want a piece, I cut some from the pie and let it slightly defrost (about 20 minutes at room temp., a couple of hours in the refrigerator). This pie SO hits the spot for me. I have been craving key lime pie for years now, as it was one of my favorites prior to becoming vegan.
Hope you enjoy, and feel free to play around with the ingredients, like I did, to get the taste you desire.
Christine
Crust:
2 cups dried, shredded coconut
1/2 cup cashews
3 tablespoons agave syrup
1/2 teaspoon sea salt
1 tablespoon key lime zest
Add all ingredients to a food processor, and grind until mixture resembles "dough", and holds together easily. Spoon into a 9" pie pan, and press with fingers until evenly distributed on bottom and sides of pan. (This made a little more than I needed for my pie, so I simply took the excess crust mixture and rolled into about 1" balls. I keep these raw candy treats in the freezer, to eat whenever the urge strikes!). Cover the pan with plastic wrap, and place pie crust in freezer while you make the filling. This helps to "set" the crust.
Filling:
3 ripe avocados
1/2 cup cashews
freshly squeezed juice of 7 key limes (about 1/4 cup)
zest of the 7 key limes
1/4 cup of agave syrup (or honey)
1 teaspoon vanilla extract
1/4 teaspoon sea salt
50 drops liquid stevia extract
1 very ripe banana
Add all ingredients to a food processor. Continue processing until the mixture is well mixed and smooth. Remove pie crust from freezer, and spoon filling mixture into crust. Smooth out the top with the back of a spoon, to make it level.
In another post ("psyllium in recipes"), I asked about using psyllium to thicken pie fillings. This pie filling, and others I have made previously, came out thin. If just refrigerated, the pie will be very tasty, but won't resemble a pie! It will be more like a glop of pudding on top of a crust. To get the consistency to one I liked, I put plastic wrap over the pie, then topped this with aluminum foil and placed the pie in the freezer overnight. When I want a piece, I cut some from the pie and let it slightly defrost (about 20 minutes at room temp., a couple of hours in the refrigerator). This pie SO hits the spot for me. I have been craving key lime pie for years now, as it was one of my favorites prior to becoming vegan.
Hope you enjoy, and feel free to play around with the ingredients, like I did, to get the taste you desire.
Christine