Sweet Pecan & Coconut Key Lime Pie
(raw vegan, gluten-free)
I have never been into baking. And I’m actually not all that much of a sweets person beyond fruit or the occasional treating myself over the counter at a real boulangerie. However, something’s up with this summer season and citrus. I can’t get enough, in all sorts of applications. I got a persistent little bug in my bonnet last week that kept saying, “key lime pie…key lime PIE!” I do really love key lime pie. I used to eat a key lime pie a week when I was pregnant with my daughter, and remnants of that craving from 14 years ago has curiously crept back. So I decided to take a leap and whip up my version of a raw key lime pie. Best of all, it was a cinch to make! And apparently it didn’t turn out half bad, because it was all gone in one evening.
American Native 100% Organic Pecans
I’ve had these AMAZING little pecans in my pantry that I ordered from Sunfood Nutrition back in May. The only pecans that could possibly be better than these little gems are ones I had picked from the tree myself. They are smaller and sweeter than most pecans available at grocery stores, smell like maple syrup, and make an absolutely perfect pie crust.
Pie Crust:
2 1/2 cups pecans, soaked for 3 hours and drained well (American Native brand highly recommended)
1 tbs coconut butter + extra for tart pan
3 tbs vanilla infused maple syrup, OR 3 tbs maple syrup plus 1 tsp vanilla extract
1 tbs agave nectar
a pinch of sea salt
Blend all ingredients in food processor until a crumbly, bread crumb consistency is achieved. In a 9 1/2″ tart pan with removable bottom, use your hands to completely “grease” bottom and sides with a thin layer of coconut butter. Using a small spatula, spoon in pie crust mixture and evenly and firmly press it into the pan, taking special care with the sides and making sure crust is an even thickness all the way around. Dehydrate at 110 degrees for 24 hours, or you can use oven on lowest setting with door slightly ajar for 12-18 hours.
pie crust
Filling:
3 cups coconut meat (from approximately 5 young coconuts)
1/4 to 1/2 cup almond cream* (see below)
1/3 cup key lime juice
1/4 cup agave nectar
2 vanilla beans, scraped
1 tbs coconut butter
1 tsp lecithin
a pinch of sea salt
Carefully pulse then blend all ingredients in a vita-mixer. Add almond cream, in stages, until a thick, pudding or shake-like consistency is achieved. The filling should not be so thick you cannot see it blending when looking down into it, but it should also not be too liquid. Pour the filling into the tart pan once the crust has been dehydrated and spread evenly. Refrigerate for at least 3 hours so that the filling sets. Garnish with thin slices of key lime and mint sprigs. Carefully remove pie from the sides of the tart pan by pushing bottom up slowly, and serve.
*Make almond cream by blending 1 cup soaked almonds, 2 cups cold water, 1/8 cup agave, and a pinch of sea salt. Drain through a nut milk bag.
<3, JMK
