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.
- 2 heaping cups cashews (or cashew butter)
- 1 egg
- 3 tablespoons pastured butter
- 1 teaspoons vanilla
- 1/4 cup fine ground coconut flour
- 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.
- 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.
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.
- 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)
- Put all ingredients in the Vitamix, blender or food processor and blend until smooth. Pour the ingredients into the cooked and cooled pie shell.
- Chill and serve cold.
- This key lime pie is so delicious you may be tempted to eat the whole pie!
“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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