Paleo / Gluten-Free Key Lime Pie
Nutritional Info
- Servings Per Recipe: 9
- Amount Per Serving
- Calories: 311.4
- Total Fat: 23.2 g
- Cholesterol: 299.7 mg
- Sodium: 118.0 mg
- Total Carbs: 14.4 g
- Dietary Fiber: 2.8 g
- Protein: 14.4 g
View full nutritional breakdown of Paleo / Gluten-Free Key Lime Pie calories by ingredient
Introduction
Grain and sugar free pie with plenty of protein! Grain and sugar free pie with plenty of protein!Number of Servings: 9
Ingredients
-
Crust:
1.5 cups whole almonds
4 pitted dates
1 Tablespoon Coconut Oil
-Put it all in a food processor and stop just short of nut-butter
-Dump it into a standard pie pan (smear with coconut oil first) and, with your fingers, just mush it flat. Don't bother going all the way up the sides with it - though a visible crust looks good, you have to worry about it burning in the oven. - --Form the crust so it goes about half way up the sides. Pre-bake at 350 for 6-8 minutes - should be just a tad golden.
Filling:
4 teaspoons lime zest (you know... get the grater out)
1/2 Cup lime juice (fresh of course)
3 Tablespoons agave syrup (can use honey)
2 Tablespoons coconut flour
3 eggs
1 Cup Coconut Milk (Thai Kitchen brand recommended)
Directions
Crust:
-Put it all in a food processor and stop just short of nut-butter
-Dump it into a standard pie pan (smear with coconut oil first) and, with your fingers, just mush it flat. Don't bother going all the way up the sides with it - though a visible crust looks good, you have to worry about it burning in the oven. - --Form the crust so it goes about half way up the sides. Pre-bake at 350 for 6-8 minutes - should be just a tad golden
Filling:
Get a whisk and mix it up real good. When pie shell is done, dump filling into shell and put back in oven for another 25-30 minutes (filling should appear to be set up). Hopefully the crust is actually covered. If not, don't let it burn - cover with foil near the end if you have to.
Serving Size: 9
Number of Servings: 9
Recipe submitted by SparkPeople user TRUELIFE.
-Put it all in a food processor and stop just short of nut-butter
-Dump it into a standard pie pan (smear with coconut oil first) and, with your fingers, just mush it flat. Don't bother going all the way up the sides with it - though a visible crust looks good, you have to worry about it burning in the oven. - --Form the crust so it goes about half way up the sides. Pre-bake at 350 for 6-8 minutes - should be just a tad golden
Filling:
Get a whisk and mix it up real good. When pie shell is done, dump filling into shell and put back in oven for another 25-30 minutes (filling should appear to be set up). Hopefully the crust is actually covered. If not, don't let it burn - cover with foil near the end if you have to.
Serving Size: 9
Number of Servings: 9
Recipe submitted by SparkPeople user TRUELIFE.