Island Lime Pie
Ingredients
Coco-Macadamia Crust
- 1/2 cup macadamia nuts
- 1 cup shredded coconut
- 2 1/2 Tbsp date paste or 3 chopped seedless dates
- 1/2 tsp alcohol-free vanilla essence
- 1/4 tsp sea salt
Avocado Mousse
- flesh of 2-3 avocados
- 3/4 cup freshly-squeezed lime or lemon juice
- 1/2 cup coconut butter
- 1/2 cup agave nectar
- 1/2 tsp alcohol-free vanilla essence
Frosting
- 1/4 cup water
- 1 Tbsp freshly-squeezed lime or lemon juice
- 1/2 cup macadamia nuts
- 2 tsp agave nectar
- 1/4 tsp alcohol-free vanilla essence
- 1/8 tsp sea salt
- 1 Tbsp coconut oil melted
Instructions
Coco-Macadamia Crust
- In food processor, chop macadamia nuts into small pieces.
- Add remaining ingredients and blend to obtain an evenly consistent crust that can be formed into a ball.
- Line the bottom and sides of a 9-inch pie plate with crust.
Avocado Mousse
- In food processor, combine all ingredients and blend to a smooth cream of even consistency. Pour into crust. Keep at room temperature while preparing frosting.
Frosting
- In blender, combine all ingredients except melted coconut oil and blend to a smooth cream of even consistency. This can take several minutes. If needed, add 1-2 Tbsp more water. While blender is running, incorporate melted coconut oil.
- Place mixture in a pastry bag with a narrow nozzle.
- Trace a spiral of frosting on the pie from the center to the rim of the pie plate. With a chopstick, trace a dozen lines in the frosting at regular intervals from the center to the rim to resemble a spider web.
TIPS
- Keeps 10 days in the refrigerator in an airtight container or for up to 4 months in the freezer.
- Garnish with lime slices and grated coconut, if desired.