Key Lime Pie (Dairy Free)-Ivy Larson

By SpartyGreenMom

Ingredients

• Serves 8
• PECAN CRUST
• 2 1/2 cups raw pecans
• 6 medjool dates
• 2 tablespoons plus 2 teaspoons organic extra virgin coconut oil (such as Barlean’s)
• 1/4 teaspoon unrefined sea salt
• 1 teaspoon pure vanilla extract
• 6 tablespoons millet flour
• 2 tablespoons coconut flour
• KEY LIME PIE FILLING
• 1 can (13.5 ounces) organic coconut milk
• 1 banana
• 1 tablespoon arrowroot
• 3 organic, pastured eggs (such as Vital Farms)
• 1/8 teaspoon unrefined sea salt
• 1/2 teaspoon pure vanilla extract
• 1/2 cup Nellie & Joe’s Famous Key West Lime Juice (NO substitutions!)
• 10 medjool dates

Details

Servings 8
Preparation time 10mins
Cooking time 20mins
Adapted from cleancuisineandmore.com

Preparation

Step 1

PECAN CRUST
Preheat oven to 325 degrees.
Place all ingredients in a food processor and process until well-blended. Use clean fingertips to press mixture evenly onto the bottom and up the sides of a 9-inch pie dish.
Pre-bake crust for 10 minutes. Remove crust from oven and set aside to cool for at least 15 minutes before pouring in the filling.



KEY LIME PIE FILLING
Preheat oven to 325 degrees.
Place all ingredients in a Vitamix and process until smooth and creamy. Pour filling into prepared crust and bake in middle of oven for 50 minutes. Cool pie completely on rack (filling will set as it cools), then chill, covered, at least 4 hours before serving. Serve cold