Key Lime Pie for Olivia and Molly

I am writing a cookbook, which means there is a lot of recipe testing going on in my house.  This recipe is a sneak peak- one that is officially ready to be put on the books after gaining the seal of approval from two incredible cooks, Olivia and Molly.  I brought the Key Lime Pie to their house to enjoy after an incredible al fresco dinner.  It was one of those beautiful summer nights of delicious food and comfortable conversation that stretches lazily onward until you are eventually forced to admit it’s too dark to stay outside.  We moved inside for a perfectly sweet end to a perfectly sweet evening.  -Amanda




Key Lime Pie

Inspired by My New Roots



1 cup dates

1 cup unsweetened shredded coconut


1 1/2 cup raw cashew

1/4 cup key lime juice

1/3 cup coconut oil

1/3 cup honey

1/2 tablespoon vanilla extract

pinch salt

1 lime, zested (optional)

sliced limes, to garnish



1.  To prepare the crust:  In a food processor pulse the coconut and dates until a sticky dough forms.  Press the dough into the bottom of a springform pan.  Set aside.

2.  To prepare the base:  Soak the cashews in water for at least 5 hours, or overnight.  This ensures the cashews are soft and blend up into a silky cream.  Drain and rinse the cashews and blend with key lime juice, coconut oil, honey, vanilla and salt until totally smooth.

3.  Pour the base on top of the crust.  If you are garnishing with slices of lime, arrange them on the top of the cake.

4.  Chill in the freezer for at least 1 hour, or until firm to the touch.

5.  Store the pie in the refrigerator or freezer until ready to serve.


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