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.

 

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. 

*Nourishing Plot is written by Becky Plotner, ND, traditional naturopath, 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 Wise Traditions, spoken at two Weston A. Price Conferences, Certified GAPS Practitioner Trainings, has been on many radio shows, television 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. [email protected]

“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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