Creamy Dairy Free Lime Pie

Melissa L.
Source: www.providenthomemaker.com

Toasty Coconut Crust:

2 Tbsp. honey

½ c. coconut oil

1/4 tsp. sea salt

2 c. toasted fine-flake coconut

 

Pull out an 8” pie pan, OR for tartlets, line 30 mini-muffin tins with paper liners (optional, for easier removal).  Stir together the honey, coconut oil, and salt.  Add coconut and mix until smooth.  Press into the pie pan or muffin tins.  For the latter, use 1 Tbsp. per mini muffin tin and press.    Put in the freezer for 10 minutes, while you make the filling.  For easiest removal, take the mini crusts out of the pan (still in the liners) when firm, before adding the filling.

 

Filling:

*2 small to medium avocados, about 4-5 ounces a piece OR 1 large avocado, about 9-10 oz total 

         *Avocados vary in size, so measure based off of total ounces, not total number of avocados

½ c. coconut oil

½ c. honey

½ c. fresh lime juice (or use the juice of 3 limes and make up the difference with water)

2 tsp. lime zest, or 6-8 drops lime essential oil

2 Tbsp. coconut cream concentrate (optional but softens the sharpness a little)

1 tsp. vanilla

Pinch of salt

Put all the filling ingredients in a blender or food processor.  Puree until smooth.  Pour into your prepared crust.  Chill at least four hours, until firm.  (To speed it up, try 30 minutes in the freezer.)  Let sit at room temperature for 10 minutes if you want the filling a little softer.

Garnish with a dollop of coconut yogurt (or sour cream if dairy’s OK for you) and a bit of lime zest.    Makes one 8” pie or about 30 tartlets.