living abroad, traveling and fresh food inspirations

Key Lime Pie

Next to chili pepper, LIME is one of my favorite flavors, I add it to everything! I buy limes in bulk, sometimes about 20 limes for 2 weeks since I use it in so many sweet and savory dishes like my Strawberry Lime Parfait and on all Mexican, Asian and South American dishes. Nothing else can open up the flavors of a dish quite like lime does and this Key Lime Pie has the perfect balance of tangy and sweet!  The Key Lime Filling has a perfectly smooth lime flavor and the Macadamia Nut Crust adds a wonderful crunchy contrast.  This refreshing summer pie is splendid to enjoy on a hot summers day!

Key Lime Pie

Macadamia Nut Crust:

  • 1 1/4 c Macadamia Nuts
  • 1/4 c Cashews
  • 2 tbls Coconut Oil, melted
  • 2 tbls Agave Nectar
  • Pinch of Celtic Sea Salt

To make crust, process the macadamia nuts or cashews in the food processor until they form a fine meal. Add the coconut oil and salt and continue until the nuts form a wall on the side of the food processor. Empty into a pie pan and firmly press crust into place and place in the freezer while you prepare the Key Lime Filling.

Key Lime Filling:

  • 4 Avocado, cut into small cubes
  • 1/2 c Lime juice
  • 1/2 c Agave Nectar
  • 1/2 c Coconut Oil, melted
  • 1 tbls Lime zest

To make the filling, add all the ingredients in a blender and blend until smooth and fluid. Avocado can turn brown quicker if you over blend so be sure to blend just enough till smooth. Pour into the Macadamia Nut Crust and freeze about 1-2 hours or place in the fridge overnight to set. To serve top with a little shredded coconut.

Makes 1 9″ Pie


13 responses

  1. Pam

    I love that movie and your pie looks so beautiful and delish!


    June 7, 2010 at 8:47 pm

  2. oooo i want to make that stat.

    June 8, 2010 at 7:36 am

    • Carla

      Mariel, you could 1/4 the recipe since you are cooking for 1. And if you don’t want to make the curst, then just have it as a yummy pudding!

      June 8, 2010 at 8:31 am

  3. This sounds heavenly, thank you. The coconut oil is a great idea for texture! I may experiment with other cream recipes.

    June 12, 2010 at 10:05 pm

  4. Wow, keylime pie is my favorite! I just love your blog! 🙂

    June 18, 2010 at 2:50 pm

    • Carla

      Thank you Lauren, I am quite a fan of your blog! I just was reading it today during my lunch break!

      June 18, 2010 at 3:56 pm

  5. Awesome, Carla! I wish I knew about yours sooner, come comment!!! 😉 Off to read your older posts!!! 🙂

    June 18, 2010 at 6:20 pm

  6. Just coming back to tell you I tried it and it is glorious. I haven’t eaten anything so rich and yummy in a long time.

    June 18, 2010 at 6:50 pm

  7. OE

    Is it okay to sub the macadamia nuts with another nut? i.e. almond? Or would it affect the taste? x

    June 23, 2010 at 2:00 pm

    • Carla

      You can of course use a different nut but it will alter the taste of the original dish. But regardless it will taste great if you use almonds or cashews. Happy un-cooking! 🙂

      June 23, 2010 at 3:47 pm

  8. Incredibly delicious! This would be great for breakfast, too! 🙂

    April 12, 2012 at 11:11 pm

  9. Pingback: Avocado Key Lime Parfait « T h e F o o d e r y

  10. Megan

    This has become a family favorite! My youngest calls it “lion pie” and it never lasts long! Thanks for this wonderful recipe – oh, and i have made it with various combinations of nuts for the crusts and all have worked well, cashews being my preferred substitute.

    May 26, 2012 at 6:21 am

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