Linda’s Creamy (and Healthy!) Key Lime Pie
Makes 8 servings
Creamy Key Lime Filling
3 large organic ripe avocados, peeled, pitted, and mashed
3/4 cup Barlean’s Butter Flavored Coconut Oil, melted
1/4 cup unsweetened coconut milk
1/3 cup fresh organic key lime juice
1/4 cup Barlean’s Seriously Delicious Omega-3 From Fish Oil in Key Lime Pie
1/3 cup plus 2 Tbsp organic maple syrup
Almond Date Crust
4 to 6 Medjool dates, pitted
1 1/2 cups almond flour
1/4 tsp baking soda
1/8 tsp sea salt
1/4 cup Barlean’s Butter Flavored Coconut Oil, melted
1 Tbsp honey
1 omega-3 egg (optional)
1. Place the avocados in the bowl of a stand mixer, or use a hand mixer.
2. Add the melted coconut oil, coconut milk, lime juice, key lime fish oil, and maple syrup.
3. Beat on medium-high speed for 5 minutes or until the filling is silky smooth and creamy.
4. Refrigerate for 30 to 60 minutes while preparing the crust.
5. Preheat the oven to 350°F.
6. Place the dates in a food processor and pulse until finely chopped and sticky.
7. In a medium bowl, whisk together the almond flour, baking soda, and sea salt.
8. In a separate bowl, combine the melted coconut oil, honey, and egg, if using.
9. Add the wet ingredients to the dry ingredients. Fold in the chopped dates and mix until a soft dough forms.
10. Press the dough evenly into a 9-inch pie plate, pressing slightly up the sides.
11. Bake for 8 to 10 minutes, or until lightly golden.
12. Allow the crust to cool completely before adding the chilled filling. Smooth the top with a spatula.
13. Refrigerate for at least 2 hours, or overnight for the best texture and flavor.
