Raw Key lime pie! Just the very thought of this sunny dessert makes me smile.
There are dozens of variations of this traditional dessert that originated in Key West. The story goes that the dessert was created in Key West sometime in the mid-1800s by a lady known to us as Aunt Sally. Aunt Sally was the cook in the Curry Mansion owned by the first Florida millionaire, Mr William Curry.
Aunt Sally used biscuits to make the crust and heavy cream, eggs, sugar and lime juice to whip the pie filling. And of course, she used the Key limes that have a subtler taste than other lime varieties.
Ingredients:
There are dozens of variations of this traditional dessert that originated in Key West. The story goes that the dessert was created in Key West sometime in the mid-1800s by a lady known to us as Aunt Sally. Aunt Sally was the cook in the Curry Mansion owned by the first Florida millionaire, Mr William Curry.
Aunt Sally used biscuits to make the crust and heavy cream, eggs, sugar and lime juice to whip the pie filling. And of course, she used the Key limes that have a subtler taste than other lime varieties.
Ingredients:
for the crust
- 1 cup raw almonds, soaked in water over night
- 1/2 cup Medjool dates, soaked in water over night
- 1/3 cup raw coconut or almond flour
- 1/2 cup shredded raw coconut
- 2 Tbsp melted coconut oil
- 1/2 tsp Celtic sea salt
for the filling
- 2 cups cashew nuts, soaked in water over night
- 1/2 cup Key lime juice
- 1/3 cup melted coconut oil
- 1/4 cup mild raw honey
- 1 Tbsp key lime zest + more for garnish
- 1/2 tsp organic vanilla essence
- pinch Celtic sea salt
- 1 Tbsp sunflower lecithin (optional)
The purists use Key limes! - Section of Key lime and lime
Method:
- In a food processor mix all the crust ingredients into a firm dough. It should not be too flowing, but also not too hard. You may have to adjust the amounts of ingredients to get a perfect consistency.
- Transfer the dough into a pie form or a spring form, and spread it evenly in an about 1/4 inch thick layer.
- Place the form in the freezer for at least one hour.
- Blend all the filling ingredients in a high speed blender until they form a smooth, creamy mass.
- Using a spatula, transfer the cream onto the frozen crust and spread it evenly.
- Place the pie in the fridge for another hour or so.
- Remove the pie from the fridge. If you used spring form, open the form and gently transfer the pie onto a serving platter. Garnish the pie with lime zest or slices of lime if you prefer.
- Cut the pie into generous portions and enjoy in good company!
Tip: Remember to thoroughly wash the limes. Make sure that there is no wax residue left on the peel.
In radiant health, passionately raw - Dominique
In radiant health, passionately raw - Dominique