Key Lime Pie - Phase 3

Key Lime Pie
Phase 3
Makes 12 standard servings of healthy fat


Crust:
1 cup oat flour
1 cup pecans
1/4 cup coconut oil
1/4 cup xylitol or stevia equivalent
Pinch of sea salt


Filling:
1 1/2 cups canned coconut milk
1 1/4 cups almond milk 
T arrowroot
4 T xylitol or stevia equivalent
Zest of 2-3 key limes
1/2 cup key lime juice


Grease an 8-inch tart pan or pie pan generously with coconut oil.
Preheat oven to 325 degrees

Add the crust ingredients to a food processor and pulse until pecans are chopped and the mixture is moist. Pour into prepared pan and spread even across the bottom. Using clean hands, press firmly to pack it in and up the sides in an even layer. 
Bake for about 5-8 minutes. Let cool.

Add the filling ingredients to a blender and blend until smooth. Pour into a sauce pan and heat, stirring, over medium heat, until it bubbles. Be sure to use a rubber spatula to stir so it does not stick. Lower heat and simmer, while stirring for about 5 minutes. Cover the filling with plastic wrap placed directly on top of the filling, until it is lukewarm. Pour into cooled crust and spread evenly. Cover with plastic wrap again and chill for 4-6 hours.  

You can top with whipped coconut cream- but this changes the number of fat servings. 

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