I always remember my dad loving key lime pie, and because he loved it, I naturally loved it too. As a matter of fact, I remember loving many things growing up that my dad loved because I wanted to be just like him. He was the coolest dad on the block, and in my eyes, he still is to this very day. I guess you could say that I am my father’s daughter.
Key lime pie is a deliciously decadent dessert that combines the perfect balance of tart and sweet. It is creamy, refreshing and just downright good. Sadly, it contains just about everything I can’t eat along with many things I simply don’t eat. Traditionally, key lime pie is comprised of limes, butter, condensed milk, sugar, eggs, powdered sugar and a graham cracker crust. In other words, lot’s of empty calories and unhealthy fats. Fortunately, where there is a will, there is a way, and this raw key lime pie recipe eliminates just about everything from the traditional (except limes, of course), yet manages to keep that same creamy flavor I have always loved. The original recipe comes from Kimberly Snyder’s Beauty Detox Foods that you have often heard me mention. Obviously I recommend this book, and you can find it in my store.
While this recipe is meant to be made into a pie dish, I decided to use these Libbey® Just Dessert 25-Piece Dessert Serving Set glass dishes to make individual sized portions. I didn’t need a whole pie sitting around as it would be far too much temptation! If you decide to do the same, just make the recipe as follows and layer the ingredients into individual ramekins or dessert dishes instead. It should make you about 4 (5oz) portions.
- 1 cup walnuts; soaked for 15 minutes in water and rinsed well
- ¾ cup raw pecans
- 4 dates; pitted
- 2½ Tbsp. 100% pure maple syrup
- ¼ tsp. kosher sea salt
- ¾ cup fresh lime juice
- 2 cups raw cashews
- ½ cup 100% pure maple syrup
- ⅓ cup melted, virgin coconut oil
- ¾ tsp. pure vanilla extract
- Pour all crust ingredients into a food processor, and process until the ingredients are able to form a ball.
- Press crust mixture into the bottom of a 9-inch Pyrex pie dish.
- Wash out food processor mixing bowl and blade.
- Place all filling ingredients into food processor and blend until filling is completely smooth and creamy.
- Pour filling over pie crust evenly and place pie in the freezer for at least 3 hours, or overnight if possible.
- Let pie rest at room temperature for at least 10 minutes, or until pie is soft before serving.