I first experienced this amazing key lime pie during a visit to be with my father and second mom in Hawaii. It was my 29th birthday, if I remember correctly. I was astounded when Sally (second mom) whipped up coconut milk, fresh squeezed limes, avocado, vanilla and a few other ingredients and made this decadent treat that was gone in seconds! Guilt free too, because it's vegan, raw, gluten-free, and low-glycemic! Heck, as long as your not allergic to any of the ingredients (which you could probably find substitutions for), anyone of your friends and family can enjoy this dish!
The master minds behind this dish come from Café Gratitude, a raw, vegan, and gluten-free restaurant that began in the Bay Area, and has been making impressive waves! Not only do they provide amazing foods that are delicious and work for everyone, they also name their dishes with traits such as "I am Luscious", "I am Worthy", etc. Their key lime pie is called "I am Awakening". You can find the book where I got this recipe here, and enjoy all the other incredible recipes that are within its pages!
For those of you wanting to try this recipe now (and I highly encourage you), this is how you make it:
Key Lime Pie
Makes one 9-inch pie
1 1/4 cups macadamias
1 1/4 cups pecans
6 Medjool dates
1/4 tsp liquid vanilla
1/8 tsp salt
Taking your 9-inch pie dish, grease the bottom with Coconut oil. Using a food processor, chop up dates until they make a paste. Add the rest of the ingredients and process until it has a crust-like dough consistency. Spread the mixture into the dish and press until the crust is spread evenly along the bottom and up the sides. You may form the sides of the crusts how you prefer.
3/4 cup lime juice
1/2 cup agave syrup or coconut nectar
1/4 cup coconut milk (better if you crack open the coconut yourself!)
1 cup avocado
2 tsp liquid vanilla
1/8 tsp salt
2 tbsp lecithin
1/2 cup and 2 tbsp coconut oil
Blend all ingredients in a blender (leaving out the lecithin and coconut oil) until completely smooth. Add lecithin and coconut oil and continue blending until completely dissolved. Pour filling into the pie, spreading evenly, and stick the pie (uncovered) in the freezer for 1-2 hrs. Move it to the refrigerator a couple hours before serving, and feel free to decorate with you own personal style. Enjoy!!
p.s. Due to the raw content, this is very perishable. Eat within 3 days or freeze it and it can last at least a week.