Key lime pie is the state pie of Florida (in case you were wondering). That state is also the state in which I claim my roots. It is sometimes hard to admit that I was not born here in Texas, but as one lady at the Austin Food & Wine Festival told me after I admitted that I wasn’t a true Texan, “Honey, Texas has big brazos – and he can hold all of us.” I often wonder what it would have been like to have grown up here in this great state with guacamole, Tex-mex, tacos, succulents, watering holes… et al. But instead I found myself in a humid concrete jungle near sandy beaches and swamps. It was a place I always had trouble loving, but it is my first home and it houses my family, so it has a special place in my heart. But, oh, how I miss the fresh seafood! And key lime pie. Of course I miss the food.
Key Lime Pie is such a big deal in Florida. Growing up, I remember many a pie maker in heavy competition to claim that they made the best pie in town. Half (if not most) of the restaurants have it on their dessert menu and each is a bit different yet so distinctly similar. As a kid, I lived literally walking distance from the original storefront for Mike’s Pies in Tampa on Macdill Avenue. My mom used to pick up pie for us or walk us down to get a slice. Mike’s Pies has now grown into a wholesale pie conglomerate (and for good reason – their key lime pie is delicious) and you can get all of their different pies around town.
Key lime pie, itself, is so simple to make – it usually consists of sweetened condensed milk, key lime juice, and eggs – all of which make up the curd. As I stated in on of my recent posts, I have switched to eating mostly raw/vegan/grain-free desserts (and holy bananas still one of the best ideas I ever had). So here I present, the raw, vegan version of key lime pie.
“key lime pie”
raw | vegan
grain-free / dairy-free / refined sugar-free / soy-free / corn-free
NOM. This recipe makes one small pie that serves 2-3 people – depending on level of gluttony (I have eaten more than one pie all to myself. The first one I ever made, actually, I ate in its entirety after one bite. So plan accordingly). You can freeze or refrigerate, I usually freeze for about 30-45 minutes after making it and then let it sit at room temperature for 10-15 minutes. Then it is ready to be served! I am working on a meringue garnish but sometimes I wonder if it is necessary as this is already so rich.
- ingredients -
- 1 large haas avocado, or 2 medium avocados
- the juice of 2 limes, about 1/4 cup
- 2/3 cup cashews, soaked for 6-8 hours (0r 1/2 cup cashew butter)
- 1/3 cup honey (can sub maple syrup, but flavor will come out a bit differently)
- 1/3 cup coconut milk (optional)
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon fine grain sea salt (can substitute kosher salt)
- 1 cup sunflower seed & date crumble
- instructions -
- Drain and rinse the cashews. Then add the cashews and the coconut milk to a Vitamix or food processor. Pulse in long bursts until the cashews have broken up into little peaches (Vitamix speed 6). Pulse until it is fairly fine (the longer you pulse, it will slowly turn into a cashew butter, and the creamier it will be – it does depend on your device, however. Add the remainder of the ingredients and process until combined and creamy.
- Place the sunflower seed crust in the ungreased dish of your choice, pressing it down to form an even layer. Pour the avocado-lime curd filling over the crust and spread with a spatula until smooth and even.
- Cover and place in freezer for 30-45 minutes. Remove from freezer. If storing for later, place it in the fridge and it will keep for 24 hours (it may oxidize somewhat, but that is totally edible y’all). If serving, set at room temperature for 5-10 minutes and then serve.