My suggestion would be to freeze it, covered, and put it into the refrigerator when you begin your dinner. By the time you are ready for dessert, the Frozen Key Lime Pie should be perfection.
Enjoy.
Ingredients:
The filling
3/4 cup of freshly squeezed lime juice
the zest of at least one of those limes
5 avocados
1/4 to 1/3 cup full-fat unsweetened coconut milk (1/3 cup if your avocados are larger)
1 tablespoon almond butter
1 teaspoon liquid stevia
1 tablespoon pure vanilla extract
pinch of salt
The Crust
1 cup almond meal
1/2 cup unsweetened shredded coconut
3 tablespoons melted organic butter
Stevia to taste (I used 1/2 teaspoon of Sweet Leaf powdered stevia. Start with less, and taste!)
Preparation:
To make the crust, combine almond meal, coconut, stevia and melted butter and press it into a glass pie pan. Bake at 350 degrees for 8 minutes. Watch it. You don't want the almonds to get brown.
To make the filling, combine all the filling ingredients in a food processor, scraping down the bowl as necessary, until you have a smooth, lump-free consistency. Pour the filling over the crust.
I USE A HIGH SPEED BLENDER TO MIX THE FILLING AND IT REALLY YIELDS A SMOOTHER, CREAMIER, THICKER RESULT.
Note: If you do not want to freeze the pie, I would suggest that you chill it in the refrigerator for at least 5 hours before you plan to serve it. I also noticed that, after I froze the pie the first time, it could be left in the refrigerator without becoming too soft. This recipe is for you. Do with it as you like, and let me know how you enjoyed it.
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