pie

Key Lime Cashew Cream Pie

Baker Bettie Pie, Raw, Sweets, Vegan 26 Comments

Raw Key Lime Pie

Trying something new has always been an extremely uncomfortable experience for me. I have always gravitated toward the familiar, in pretty much every way possible. My husband cannot understand why I would want to watch the same movies I have seen over and over again. Am I the only one that enjoys watching a familiar old movie 10xs more than seeing a new one at the theater? Am I the only one that watches the re-runs of “Saved By The Bell” even though I have seen every episode at least 10 times?! They just never get old.

Raw Key Lime Pie

 

I think this draw toward the familiar is in our human nature, even if mine is a bit extreme. What is it about the unknown that makes us so uncomfortable? What are we so scared of?

In my adult years I have become a little more… well, adult about this. I have learned that trying new things is such a necessary part of living a full life. No matter how much I want to hide under my covers and watch re-runs.

Paleo Key Lime Pie

I think my exploration in the cooking and baking world has been such a good medium for me to try some new things. Because even when I’m trying a new technique or something totally out of my comfort zone in the kitchen, it is still my safe place. And feeling successful in the kitchen gives me confidence that I can be successful with other new things.

A Key Lime Pie made of cashew cream may sound odd to those who have never tried to make a dessert like this. But I want to encourage you to step out of your comfort zone and try it! Sometimes I hesitate to throw around the words “vegan” and “raw” with my recipes. I just feel like sometimes those words make a lot of people shy away from the recipe because they do no necessarily follow a diet like these. But don’t do that! If I can step out of my comfort zone, then so can you! Because this is totally delicious no matter what your eating lifestyle is!

Paleo Key Lime Pie

 

Key Lime Cashew Cream Pie

Ingredients

    For the Crust
  • 1½ cups almonds soaked over night, or unblanched almond meal (you can also used blanched almond flour if you do not care about this being raw)
  • ¼ cup agave nectar (or other liquid sweetener of choice, maple syrup or honey would work best for the texture)
  • pinch of salt
  • 1 tsp vanilla extract
  • water, as needed
  • For the Filling
  • 3 cups cashews, soaked overnight (if you have a high speed blender, such as a vitamix, you can skip this step.)
  • ⅓ cup coconut oil
  • 4 limes, 3 of them zested and all 4 juiced
  • 1 lemon, juiced
  • ½ tsp salt
  • ¾ cup agave (or other sweetener of choice)
  • 1 tsp vanilla
  • Coconut Milk Whipped Cream
  • 1 can organic full fat coconut milk
  • 2 tsp vanilla
  • 1 tbsp agave (or other sweetener)

Instructions

    For the Crust
  1. Put almonds, agave, salt, and vanilla in a blender and pulse to form a sticky consistency (similar to a graham cracker crust). Add water 1 tbsp at a time as needed to help with the blending. If you are using whole almonds, you may have to blend for several minutes depending on the strength of your blender.
  2. Pat the mixture into a pie plate using clean hands. Press firmly to the bottom and up the sides.
  3. Place in the freezer while you prepare the filling.
  4. For the Filling
  5. Combine all ingredients in a blender and blend until very smooth. (I do not have a great blender and this took about 8 minutes of blending for me) Scrape down the sides of the blender and stir the mixture several times to ensure a very smooth texture.
  6. Pour the filling into the prepared pie plate.
  7. Place in the freezer until solid, at least 4 hours.
  8. Serve frozen with coconut milk whipped cream. (optional)
  9. For the Coconut Whipped Cream
  10. Place the can of coconut milk in the refrigerator for at least 2 hours.
  11. Scoop out the milk solids that have separated to the top. Reserve the coconut water left in the bottom of the can for other uses.
  12. Using a wire whisk or hand mixer, mix the coconut milk solids, vanilla, and agave until light and fluffy.
  13. Store in an airtight container in the refrigerator until ready to use.
http://bakerbettie.com/key-lime-cashew-cream-pie/
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Comments 26

  1. messymotto

    Ah your post totally called out to me, since I’m someone who watches reruns of Friends and Will & Grace like no other and I find the kitchen to be one of the few places I’m really willing to be adventurous. I have a couple vegan friends so maybe I can try this recipe out on them

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  2. mardigraz718

    This sounds AMAZING! I am almost tempter to order a high speed blender just to try this! I’ve been watching quietly thus far but I had to speak up on this one! Wow!
    And I like familiarity as well but I *ab-soul-lutely* LOVE trying new things! So this,,,,just may inspire me to do something radical if not this exactly! (:)

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  3. Ashlae | Oh, ladycakes

    Yay for raw desserts! They’re definitely a summer favorite. And the best part is, I think the people who don’t follow “raw” or “vegan” diets have liked my healthy, raw desserts most. They’re always in such awe of what soaked cashews can do. I mean, it is pretty awesome.

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      Baker Bettie

      It is true! I love just letting someone try it before telling them that it is vegan or raw and they are always amazed!

      And, uhhh, cashews. Seriously amazing. And I have YOU to thank for being the first person to indroduce me to cashew cream!

  4. Suzanne

    I am exactly the opposite. I thrive on change and get bored with the same situation for too long. My family gets a different dinner every night of their lives and every weekend I bake something different.

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      Baker Bettie

      That’s awesome! I do try a lot of new things in the kitchen. I like making new dishes and experimenting, but a do have a few tride and true that I always come back to!

  5. eatandgetmoving

    Too bad I can’t eat cashews… I’ve seen many pies like these and I always want to eat them straight aways :p I’ll try making it with coconut some day…maybe that will work as well. Love your beautiful pictures as always! X

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      1. eatandgetmoving

        Oh yeah macadamia that’s a good idea! I love those, that would indeed make a great substitute.
        For the longest time I thought I was allergic to all nuts, but a few years ago I had some blood work done, and I can tolerate almonds, walnuts and macadamia which I’m very, very, thankful for ;) I love nuts and seeds in & on everything!
        I will definitely let you know once I’ve tried!

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  7. Tiffany B

    Did you use regular limes, or keylimes for this? Im going to make it with keylimes but I wasn’t sure if I needed to UP the lime count!

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      Baker Bettie

      Hi Tiffany! Great question. I did use regular limes, so you would probably want to add a few limes since key limes are smaller. This recipe is very forgiving so I would just taste as you go and add more as you feel it needs it!

  8. Christine

    This was so delicious! Everyone I’ve shared with thought so too, and they were really surprised to hear that it was raw and vegan. It’s cashew magic! Thank you for such an awesome recipe!

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  10. Tamara

    I made this and it was amazing! Key lime pie is one of my husbands favorites but I’m allergic to milk. I might adjust the agave on the crust a little just to suit our taste But other than that, this recipe was incredible. Thanks.

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