These mini pies can be kept in the fridge for a couple of days or in the freezer for weeks. They freeze really well! When they have been stored in the freezer, just be sure to set them out for up to 30 minutes to soften up a bit before serving!
No-Bake, Key Lime Pie
Servings: 6
Preparation Time: 30 minutes
Ingredients:
Pie Crust:
- 1 cup unsweetened shredded dried coconut
- 1 cup walnuts
- 2 pinches sea salt
- 6 Medjool dates, pitted
Filling:
- 1 1/2 cups mashed avocado (3 small)
- 3/4 cup fresh squeezed lime juice (regular limes or key limes)
- 1/2 cup honey or maple syrup (or use stevia)
- 1 pinch sea salt
- 1/2 cup Virgin Coconut Oil, melted
- zest from 1 lime
Directions:
Pie Crust Directions:
Process all ingredients in a food processor until the mixture can be pinched together and hold.
Push the mixture evenly into the bottoms of 6 mini tart pans OR a standard pie pan. Press firmly and build a crust that climbs the wall of each mold. Put in the freezer for 30 minutes to firm up. Fill with key lime cream from recipe below.
Pie Filling Directions:
Blend everything in a food processor. Taste test and adjust ingredients to your liking. Spoon into pie crust from above. Set in freezer for 30 minutes to 1 hour to firm up.
Recipe and photo submitted by Andrea, Willamina , OR.
