Since making the decision to eat clean, making most of my baked goods and meals dairy + gluten + sugar free, I have eliminated a lot of more traditional desserts that have a sentimental place in a lot of people’s hearts. Pies have been one of those desserts – and specifically Key Lime Pie. Seeing as it is made of sweetened condensed milk, eggs, graham crackers and LOTS of sugar, I have not had this treat in… gosh, 10 years? Maybe more. And in reality, I don’t miss it – I don’t miss feeling heavy and bloated afterwards, my mouth coated with sugar and the film that dairy often leaves. But what I do miss is the delicious, tangy lime filling. I have a deep appreciation and love for limes (you’ll see that I use them in a lot of my recipes!) and so as I experiment with different desserts I had the inspiration to attempt a version of the traditional Key Lime Pie.
Of course, this isn’t your typical pie – made with coconut milk, agave, lime juice, walnuts and dates. But, all comparisons aside, it is truly delicious! The lime is prominent and gives the dessert a good zing, the cream (when served at the right temperature) is smooth and the crust (where the nuts and dates come into play) give the entire pie a good texture and sweetness. For the vegans and clean-eaters out there, this is a must try!
2 cans coconut milk – I used A Taste of Thai
1/2 cup pure agave
3/4 cup fresh squeezed lime juice
2 Tbsp coconut oil
1 1/2 cups chopped walnuts
1 cup chopped dates
2 Tbsp melted Earth Balance butter (soy free)
The longest prep you will have is getting the coconut milk to solidify – which you will need 24 hours to do. Stick the cans of milk into the fridge (coldest spot you can find) and leave overnight. This will allow the coconut to separate from the water in the milk, which will be needed for the pie filling.
Once the 24 hours is up, you can start by making your crust. Pre-heat your oven to 350 degrees F. Then, in a food processor, combine the walnuts and dates. Pulse the ingredients until finely ground (I don’t have a food processor of any kind, so I chopped the walnuts and dates thoroughly to combine… not recommended necessarily, but it does work so don’t let the lack of equipment stop you from indulging in this delicious treat!)
Add the melted Earth Balance to the crust and pulse again until well-combined. Pour out the mixture into a glass pie dish, and use your hands to pres the crust into the plate, making a solid foundation and even (as you can get it) walls. Place the crust in the oven for roughly 9 minutes. Then set aside to cool.
Retrieve the cans of coconut milk from the fridge, flip upside down. Using a can opener, open up the can carefully, and remove the lid. You should see a clear liquid sitting on top of solid white coconut – so cool, right?!
Pour the water out of the can, and scoop the coconut into a large mixing bowl, or KitchenAid mixer. Add your agave and coconut oil and whisk the mixture together forcefully (the coconut milk will turn into a whipped-cream type of consistency). If it is warm in your kitchen, set the bowl in the fridge while you move onto the limes.
Gather the limes and cut into halves or quarters, and squeeze the juice into a measuring cup. It will take a while (for those that don’t have a citrus squeezer, such as myself) and it will take strong fingers, but you will need to fill a 3/4 cup measuring scoop with lime juice – also, that pulp that’s coming out of the limes, don’t be afraid to use it in the pie! Super good…
When you have your juice, take out the coconut whip mixture and add in the lime juice. Mix well with a whisk. Pour your filling into the pie crust, and then place in freezer for roughly 3 hours.
I’ll admit, the filling turns out a bit icy (due to the high quantity of lime juice), so if you like your pie creamier make sure to take it out of the freezer and place it in the fridge about 1 hour prior to serving. This will allow the filling to become less icy in texture, but still firm enough to serve!
Great for breakfast, lunch, dinner, or snack – it’s so healthy you can’t go wrong!