Key Lime Cashew Cream 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.
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.
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!
For the Crust
- 1 1/2 cups almonds soaked overnight, or unblanched almond meal (you can also used blanched almond flour if you do not care about this being raw)
- 1/4 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.)
- 1/3 cup coconut oil
- 4 limes, 3 of them zested and all 4 juiced
- 1 lemon, juiced
- 1/2 tsp salt
- 3/4 cup agave (or other sweetener of choice)
- 1 tsp vanilla
For the Coconut Milk Whipped Cream
- 1 can organic full fat coconut milk
- 2 tsp vanilla
- 1 TBSP agave (or other sweetener)
For the Crust
- 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.
- Pat the mixture into a pie plate using clean hands. Press firmly to the bottom and up the sides.
- Place in the freezer while you prepare the filling.
For the Filling
- 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.
- Pour the filling into the prepared pie plate.
- Place in the freezer until solid, at least 4 hours.
- Serve frozen with coconut milk whipped cream. (optional)
For the Whipped Cream
- Place the can of coconut milk in the refrigerator for at least 2 hours.
- 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.
- Using a wire whisk or hand mixer, mix the coconut milk solids, vanilla, and agave until light and fluffy.
- Store in an airtight container in the refrigerator until ready to use.
Amount Per Serving: Calories: 0