Some experienced foodies will tell you there’s no point in making pie crust from scratch. But we suspect those convenience-seekers haven’t tried making the easy macadamia-walnut crust in this no-bake key lime pie. No need to pre-bake or to roll dough into a ball and refrigerating for hours – the crust ingredients in this recipe simply go into a food processor and then straight into the pie pan. Next you’ve got the tart, creamy pie filling, which also whips up quickly in blender. Freeze, and you’re done! Creating a pie (and pie crust!) has never been so easy!
Yields one 9-inch pie
Serves 8-12
Ingredients
Key Lime Filling
3 cups cashews, soaked in water for 4 hours
3/4 cup Key lime juice
1/2 cup + 1 Tbsp. maple syrup
3/4 cup coconut oil
1 Tbsp. pure vanilla extract
1/8 tsp. Redmond Real Salt
Gluten-Free Pie Crust
1 cup macadamia nuts
3/4 cup walnuts
1/4 cup tigernut flour
1 Tbsp. maple syrup or honey
3 large dates, seeded
1 tsp. extra-virgin coconut oil
1/4 tsp. Redmond Real Salt
1/2 tsp. pure vanilla extract
Directions
- In a food processor, combine all crust ingredients and blend until consistency is a fine meal with some small chunks.
- Add crust to a 9-inch pie pan and press into the bottom and onto the sides so it’s about 1/4-inch thick.
- In a high speed blender, combine all filling ingredients and whip until smooth. Transfer filling to pie pan.
- Let chill in fridge for 4 hours or in freezer for 2 hours before slicing and serving.
- Serve with fresh lime slices.