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Raw Vegan Key Lime Pie

Let’s see…One…two…three…Yup. Including mini versions, I have made 14 of these pies in the last week.

First, I made several mini pies for a raw foods class that I taught in San Antonio last weekend. In that version, I pressed the crust into the bottom of several ramekins. And, I left the coconut oil out of the filling so that it maintained a consistency that was similar to a pudding. Then I could easily spoon the filling over the top of the crust and eat it immediately. The purpose of adding the melted coconut oil to the filling is so that once it is chilled, it will set up almost like a regular key lime pie. Without it, you can’t really slice a large pie into pieces, but it does make a nice custardy filling for individual pies.

After teaching the class I had some crust left over and several avocados. Being allergic to avocados, the only hope these little guys had of being consumed was for me to make another pie for other folks to eat.

And, I knew just the group to feed it to.

For the last several weeks I have been volunteering for the Sustainable Food Center, and I’m telling you, no one loves or appreciates good, fresh, organic, healthy food like these folks. Seriously. Last week, I was sitting in the SFC office eating my lunch and a crowd gathered around to admire the fresh candy cane beets in my salad, more than one person asking which farmer from Saturday’s Farmers Market I had purchased them from.

When has that ever happened in your office?

These folks are more passionate about fresh produce than my cats are about naps and bowls full of kibble- and that is saying a lot. They do so many amazing things for our community and are a huge reason that the local, organic food movement has such a huge following in Austin.

I thought the least I could do is make them a pie.

Raw Vegan Key Lime Pie
makes one nine inch pie

To melt the coconut oil without heating it above 110 degrees, let it sit in a 110 degree dehydrator for about an hour before making the pie. Or, you may melt it in a saucepan over very low heat, removing it immediately from the heat once it is almost completely melted.

Crust:
1 1/2 cups macadamia nuts or cashews
1/2 cup shredded coconut
2 cups pitted dates
pinch Himalayan or Celtic Sea Salt

Filling:
4 huge Hass avocados
juice of 11 juicy limes
3/4 cup agave nectar
1/2 cup virgin coconut oil, melted

1. For the Crust: In a food processor, combine nuts, coconut, dates, and salt. Process the mixture until it is well combined, a little bit chunky, and sticky. The food processor may shake around a lot, so be sure to hold it in place while it is running. When it is done, press the crust mixture evenly into a 9 inch pie pan.

2. For the Filling: Using either a blender or the food processor, combine the avocadoes, limes, agave nectar, and coconut oil. Blend until smooth (this may take up to 5 minutes in a food processor) and pour the filling over the crust. Smooth the top with an offset spatula. Press plastic wrap directly onto the surface of the pie and place it in the refrigerator for at least one hour and up to one day before serving.

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