Vegan GF Key Lime Pie + Coconut Crust

I’m a nerd. I was a biochemistry major in college, secretary of the Biology Club, a member of our highschool’s Math Club, Bio Club, Band, etc. Not to mention I grew up on a farm.

I was super cool.

But one of the best things about being a nerd? You get to know about certain things that not everyone else does – like the best made up holiday ever: Pi Day! That’s right. A day to celebrate 3.14159365359.

But the best part of that day? YOU GET TO MAKE PIE.

In lieu of the fact that St. Patrick’s Day is just around the corner, I am posting this recipe between these two lovely holidays. Thus, it is a pie, and it is green. Hooray for math and Ireland!

And pies. Mostly pies.

Key Lime 3

THIS pie happens to be vegan, gluten free, nut-free, AND paleo. And very low in sugar, as well.

Key Lime 1

And also awesome.

Key Lime 2

Total Time: 30 minutes                                                                                  Serves: 8

You Will Need:

For the Crust:

  • 1/2 Cup Coconut Oil
  • 2 Tbsp Flax Meal
  • 6 Tbsp Water
  • 1/4 Tsp Sea Salt
  • 3/4 Cup Coconut Flour
  • 1 Tbsp Honey (Or Agave, for strict vegans)

For The Pie

  • 1/2 Cup Fresh Lime Juice
  • Zest from 2 Limes
  • 3 Medium Sized Haas Avocados (2 Large)
  • 1 Cup Coconut Cream
  • 1/4 Cup Maple Syrup
  • 1/4 Cup Coconut Oil
  • 1 Tbsp Coconut Flour (optional)
  • 1 Tsp Psyllium Husk (optional)

To Prepare

For The Crust: 

  1. Preheat oven to 400 degrees. Stir flax meal into a small bowl with water. Let it sit in the fridge for a few minutes.
  2. Melt coconut oil and honey into a pan on low heat and stir.
  3. Combine all ingredients into a large bowl and stir together. The dough should clump together to be able to pick up and roll into a ball by hand.
  4. Place ball of dough in a greased 9 inch pie pan. Smooth out so there is enough dough covering the bottom, and halfway up the sides of the pan. Pat down the edges to give it a nice crust look.
  5. Bake in oven for 10 minutes, or until lightly browned. When done, allow to cool before pouring in the pie filling.

For the Pie: 

  1. Blend the first 6 ingredients in a high powered blender, until the mixture is smooth.
  2. Add the coconut flour and psyllium husk and blend for another 30 seconds or so.
  3. Pour into pie crust, smooth it out, and let it sit in the refrigerator for at least 3 hours. The pie will continue to firm up the longer it sits in the fridge.





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