Key Lime Pie Recipe
creamy and tart on a cashew graham-cracker crust w/ homemade whipped topping
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Ingredients
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Crust
Filling
Whipped Topping
Method
Prepare the Crust
- 1
Preheat Oven
Preheat the oven to 350°F (175°C).
- 2
Blend Cashews
In a food processor, blend cashew nuts until finely ground.
- 3
Combine Ingredients
Add graham cracker crumbs, coconut oil, maple syrup, and salt. Blend until well combined.
- 4
Form Crust
Press the mixture into the bottom and sides of a pie pan.
- 5
Bake Crust
Bake for 10 minutes, then let cool.
Make the Filling
- 6
Mix Filling
In a mixing bowl, whisk together coconut cream, key lime juice, maple syrup, cornstarch, and key lime zest until smooth.
- 7
Fill Crust
Pour the filling into the cooled crust.
- 8
Bake Filling
Bake for 15-20 minutes until the filling is set.
- 9
Chill Pie
Let the pie cool to room temperature, then refrigerate for at least 2 hours before serving.
Prepare Whipped Topping
- 10
Whip Coconut Cream
In a mixing bowl, whip the chilled coconut cream until fluffy.
- 11
Add Sweetener
Add maple syrup and vanilla extract, and continue to whip until well combined.
Serve
- 12
Serve Pie
Slice the chilled pie and serve with a dollop of whipped topping on each slice.
