RAW KEY LIME PIE

Name: RAW KEY LIME PIE Recipe
Prep time: 30 min
Cook time: 240 min
Total time: 270 min
Yield: 10
Ingredients: RAW KEY LIME PIE; FILLING:; 1 CUP Walnuts. Soaked in water 3hours or more (FYI - I use Walnuts); 3/4 CUP Olive oil; 3/4 CUP Honey (I use local honey); 1/2 CUP Lime Juice (from fresh Limes); Zest of 3 Limes; 1/4 Teaspoon Sea Salt; 1 Medium Ripe Avocado (cut up in smaller pieces); FILLING instructions: Put the ingredients in a Blend-Tec Vita-Mix or high speed blender and blend until smooth. (FYI _ If you are using a normal everyday blender it is harder and you may need to mix it as you go instead of all at once). You can also use a Food Processor to mix it but it won't be as creamy.; CRUST:; 1 CUP Almonds; 1/4 CUP shredded coconut (optional).; 2 Tablespoons butter; 1 CUP Dates (pitted and cut up on smaller pieces. Helps to mix/process better).; Pinch of Vanilla; Pinch of Salt; CRUST instructions: Put nuts in the food processor and mix. Then add the coconut (if adding) dates and process. Last add the butter vanilla and salt. Mix well.; Press the crust into a pie pan or 9x9 pan. Then pour the filling onto the crust. Even it out.; Put plastic or foil over the top of the pan. Put in the freezer and let set for 3-4 hours. The longer the better.; NOTES:; It will be quite tangy the first day but the following days the tanginess will subside as all the ingredients blend together.; KEEP in the freezer! Get a slice when you want a treat!; NOTE: This will soften up and if put or stored in the fridgerator or out for a dinner/dessert. It also changes the taste of it. It is meant to be a frozen/cold treat!; I learned of this recipe from a friend of mine and I modified it to my taste and food restrictions.

Minutes to Prepare: 30
Minutes to Cook: 240

Number of Servings: 10

Ingredients

RAW KEY LIME PIEFILLING:1 CUP Walnuts. Soaked in water, 3hours or more (FYI - I use Walnuts)3/4 CUP Olive oil 3/4 CUP Honey (I use local honey)1/2 CUP Lime Juice (from fresh Limes)Zest of 3 Limes1/4 Teaspoon Sea Salt1 Medium Ripe Avocado (cut up in smaller pieces)FILLING instructions: Put the ingredients in a Blend-Tec, Vita-Mix or high speed blender and blend until smooth. (FYI _ If you are using a normal everyday blender, it is harder and you may need to mix it as you go instead of all at once). You can also use a Food Processor to mix it, but it won't be as "creamy".CRUST:1 CUP Almonds 1/4 CUP shredded coconut (optional).2 Tablespoons butter 1 CUP Dates (pitted, and cut up on smaller pieces. Helps to mix/process better).Pinch of VanillaPinch of SaltCRUST instructions: Put nuts in the food processor and mix. Then add the coconut (if adding), dates and process. Last add the butter, vanilla and salt. Mix well.Press the crust into a pie pan, or 9x9 pan. Then pour the filling onto the crust. Even it out. Put plastic or foil over the top of the pan. Put in the freezer and let set for 3-4 hours. The longer, the better. NOTES:It will be quite tangy the first day, but the following days, the tanginess will subside as all the ingredients blend together.KEEP in the freezer! Get a slice when you want a treat! NOTE: This will soften up and if put or stored in the fridgerator, or out for a "dinner/dessert". It also changes the taste of it. It is meant to be a frozen/cold treat!I learned of this recipe from a friend of mine, and I modified it to my taste and food restrictions.

Directions

See the Ingredients list for the instructions!

Serving Size:� 10-20 depending on size of slice
Makes a 9"x"9" square pan.

Servings Per Recipe: 10

Nutritional Info Amount Per Serving

Calories: 500.0
Total Fat: 38.0 g
Cholesterol: 6.2 mg
Sodium: 93.8 mg
Total Carbs: 40.8 g
Dietary Fiber: 4.9 g
Protein: 5.7 g

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