Key Lime Pie is a seasonal favorite, that is refreshing and smooth. Making Key Lime Pie in a healthy manner will satisfy even the most sensitive palate.


For the crust add two heaping cups of cashews (or two cups cashew butter), 1 egg, 1 teaspoon vanilla and 1/4 cup of coconut flour to your Vitamix or food processor. Blend until smooth. Press the mixture into a pie pan covering the bottom and sides evenly. Cook for 12 minutes at 350 degrees. Let cool, then add the filling.

 

Pie Crust - GAPS Approved
A delicious grain free pie crust that adapts to any pie.
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Ingredients
  1. 2 heaping cups cashews (or cashew butter)
  2. 1 egg
  3. 3 tablespoons pastured butter
  4. 1 teaspoons vanilla
  5. 1/4 cup fine ground coconut flour
Instructions
  1. Mix cashews in the Vitamix until dry and crumbly. Add egg, butter, vanilla and blend to combine. Remove batter from Vitamix and empty out into pie pan. With a rubber spatula mix in coconut flour.
  2. Press batter to cover pie dish. For a cold, no bake pie, such as key lime pie, cook the crust for 12 minutes at 350 degrees.
Nourishing Plot http://www.nourishingplot.com/

For the pie filling mix in your Vitamix or food processor:

3 ripe avocados
2 sticks pastured butter
1/2 cup local honey
1 teaspoon vanilla extract
1/2 cup home fermented sour cream
the juice of 4 limes (1/2 cup)

Pour the filling mixture into the cooled pie shell and refrigerate. Serve chilled, with whipped cream, if possible. 

Key Lime Pie Filling
A cool and refreshing summer treat!
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Ingredients
  1. 3 ripe avocados
  2. 2 sticks pastured butter
  3. 1/2 cup local honey
  4. 1 teaspoon vanilla extract
  5. 1/2 cup home fermented sour cream
  6. the juice of 4 limes (1/2 cup)
Instructions
  1. Put all ingredients in the Vitamix, blender or food processor and blend until smooth. Pour the ingredients into the cooked and cooled pie shell.
  2. Chill and serve cold.
Notes
  1. This key lime pie is so delicious you may be tempted to eat the whole pie!
Nourishing Plot http://www.nourishingplot.com/
*Nourishing Plot is written by Becky Plotner, ND, tdnl nat, CGP, D.PSc. who sees clients in Rossville, Georgia. She works as a Certified GAPS Practitioner who sees clients in her office, Skype and phone. She has been published in Nourishing Traditions, spoken at two Weston A. Price Conferences, Certified GAPS Practitioner Trainings, has been on many radio shows and writes for Nourishing Plot. Since her son was delivered from the effects of autism (Asperger’s syndrome), ADHD, bipolar disorder/manic depression, hypoglycemia and dyslexia through food she continued her education specializing in Leaky Gut and parasitology through Duke University, finishing with distinction. She is a Chapter Leader for The Weston A. Price Foundation. This is not a news article published by a paper trying to make money. This blog is put out by a mom who sees first hand the effects of nourishing food vs food-ish items. No company pays her for writing these blogs, she considers this a form of missionary work. It is her desire to scream it from the rooftops so that others don’t suffer from the damaging effect of today’s “food”. 

“GAPS™ and Gut and Psychology Syndrome™ are the trademark and copyright of Dr. Natasha Campbell-McBride. The right of Dr. Natasha Campbell-McBride to be identified as the author of this work has been asserted by her in accordance with the Copyright, Patent and Designs Act 1988.

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One Response to Key Lime Pie – GAPS Approved

  1. marcia says:

    Love how, why and that you take the time to do to find such yummies!
    Thank you.

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