The ingredient list for this pie may look strange (especially if you’re new to raw and/or vegan cuisine), but it makes for a luscious, creamy pie that packs a strong lime wallop. It’s also chock-full of healthy ingredients (other than the sweetener) – so you can practically skip your meal and go straight to dessert and not even feel guilty about it.

One note about the ingredients: because they’re all fresh, raw foods, their flavor can vary. For the most delicious pie, it’s critical that you use delicious ingredients. Don’t use:

  • a bag of cashews that’s been in the cupboard for 2 years, because it will taste rancid.
  • an avocado that’s past ripe, or in any way tastes funny
  • coconut oil that’s gone rancid or has a flavor that’s too strong

If my guests aren’t strictly raw/vegan I serve it with whipped cream. Otherwise, I skip it and just garnish with mint leaves.

For the Filling:
1 c. lime juice (about a dozen limes, depending on size and juiciness)
1 large, ripe avocado (if it’s past ripe and tastes funny, find a different avocado to use!)
1/2 c. coconut oil, melted (I get pretty consistent result for Trader Joe’s coconut oil)
1/2 c raw unsalted cashews
1 c agave (This makes a filling that’s not tart, but isn’t exactly “sweet” either. Feel free to add more or less, acording to your palette, and the palette of the others who will be eating this pie)

For the Crust:
1 c shredded raw coconut (NOT toasted – it’s too dry)
1 c walnuts (if you’re not a strict rawist, they taste good toasted)
4 medjool dates
1/4 t salt (don’t omit this ingredient!)

Garnish Options:
Mint leaves
Small lime slices – either in the middle of the pie standing up, or 12 little wedges around the perimeter of the pie
Whipped cream (if you’re not strictly vegan)
A fanned strawberry and a couple blueberries are pretty too – although they don’t make “sense” LOL

Blend all the crust ingredients in a cuisinart or blender. You want it to be crumbly, not paste-like, so don’t over-blend. Press with your fingers into a pie pan. The amount of ingredients that I”ve suggested make for a relatively thin crust.

Blend all the filling ingredients til super-smooth (it won’t fit in a Cuisinart, at least not in a single batch). It will be thick, so you’ll need to stop frequently to coax it along with a spoon.

Fill the pie crust and pop it in the freezer. It’s meant to be served frozen; although if it’s been sitting out it’s still fine. It’s not like it melts.

Garnish as you wish and serve!


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