Key Lime Pie Recipe
Tart & sweet key lime pie with coconut, cashews & silken tofu in a gluten-free graham cracker crust, garnished with whipped coconut cream.
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Ingredients
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Key Lime Pie Ingredients
Method
Key Lime Pie Directions
- 1
Prepare the Crust
In a medium bowl, combine the gluten-free graham cracker crumbs and melted coconut oil. Mix until the crumbs are evenly coated. Press the mixture into the bottom of a pie dish to form the crust. Bake at 350°F (175°C) for 10 minutes, then allow to cool.
- 2
Blend the Filling
In a blender or food processor, combine the soaked cashews, silken tofu, key lime juice, maple syrup, and lime zest. Blend until smooth and creamy.
- 3
Assemble the Pie
Pour the filling into the cooled crust and smooth the top with a spatula. Refrigerate for at least 4 hours (or overnight) until set.
- 4
Serve
Once set, top the pie with whipped coconut cream and garnish with lime slices before serving.
