Thursday, May 28, 2015

Lime Pie

It is so easy to make this pie, you can probably do it on the spur of the moment using things that are already in your kitchen! At least, that's how it happened here (that soaking cashews thing is a load of bunk; you can always boil them for like 20 min if you're in a hurry).

Frozen Key Lime Pie
(adapted from the minimalist baker)

pie crust (I used and pre-baked this staple one)
1 cup raw cashews, soaked for 4-6 hours (or overnight), then drained
3/4 cup light or full fat coconut milk, well shaken
1/4 cup coconut oil, melted
3-4 large limes or 6-7 key limes (1 Tbsp zest, 1/2 cup juice)
1/3 - 1/2 cup agave nectar (depending on preferred sweetness)

1. Make and bake pie crust according to directions.
2. Add all filling ingredients to a blender and blend on high (or liquify) until creamy and smooth. Taste and adjust flavor as needed, adding more lime zest/juice for more tart, or more agave for added sweetness.
3. Pour filling into pie crust. Top with a bit more lime zest and loosely cover.
4. Freeze for 2-4 hours or until firm. Remove from the freezer for 10-15 minutes to thaw before serving. 


Chickpea noodle soup with lots of fresh sage and chilies - so good