Raw Key Lime Pie Recipe - Low Glycemic

KEY LIME PIE (low glycemic, serves 8)

We find limes, here in the South West, that are very similar to the ones you’ll find in Florida but any limes or lemons will do. Just be sure to use real juice if you are going to make this pie, or it will not be the same.

EQUIPMENT:

Food processor 8” pie pan mixing bowl blender (you do not have to have a vitamix) spatula and whisk

Ingredients:

Crust:

• 1 1/2 cup soaked (8 hours) raw almond
• 1/2 cup coconut flakes
• 3 tbsp xylothol (low glycemic sugar substitute)
• 8 drops liquid stevia stevia (sweet leaf is a good brand available in health food store)
• 2 tbsp melted coconut oil
• 1 1/2 tsp cinnamon
• 1/8 tsp of salt

FILLING:

• 2 cups almond milk (I like coconut milk also if available)
• 1 1/2 small avocado (about 1 cup worth)
• 1/2 cup lime juice (preserve the rind for the top if available)
• 3/4 cup coconut oil
• 3/4 xylothol
• 16 drops liquid stevia
• 1/8 tsp salt

RECIPE:

CRUST:

Place almonds, coconut flakes, xylothol, salt and cinnamon in your food processor and let it run till you get a fine crumble (2,3 mn), while running incorporate the coconut oil.

Place in the pie pan, spreading with your fingers to form a uniform crust.

At this point you can just refrigerate like it is(delicious) and place your filling in it, or place your crust in your dehydrator for 12 hours on 105 or till the crust dry out. If a dehydrator is not available place in a low temperature oven with the door ajar and let it dry for 1 or 2 hour ( check it often so as not to let it burn) every ovens have different temperature, but your crust should remain light brown, the color of the nuts.

FILLING:

In your blender, place the milk avocado, lime juice, salt,sweeteners, and on high, turn into a cream; Transfer in a mixing bowl and whisk in the coconut oil, transfer in pie shell and let it cool at least 4 hours, it should be creamy but held together well.

At this point, if you want, you can garnish with the lime zest or thin lime slices.

NOTES:

Do buy raw nuts when nuts are needed for a recipe, they are alive , nourishing, full of proteins and good fat; I choose almonds because they are alkaline in nature.

A lot’s of nuts and seeds need soaking first, to remove the enzymes inhibitors, thus making them more digestible.

If buying store milk, make sure that no sweetener have been added; Read the labels! I explain the process of making nut milk in my e-book if you are interested with other yummy breakfast recipes.

Add more sweet or sour(lemon) to make it fit your taste, ENJOY!