Key Lime Pie
1 1/2 cups almond flour
2/3 cup lime juice (it took me 8 small limes to do this)
3 tablespoons coconut oil
Preheat oven 350 degrees
To make the crust, put the nut flours, coconut oil and pitted dates in a blender. After a couple of minutes, the mixture should look like the texture of a graham cracker crust. Take a 9 inch pie tin and line it with the crust mixture. It should be sticky enough to work with and will mold in the pie tin very easily. Put in the oven for 10 minutes and then take out to cool.
To make the filling, mix everything together in a blender. (It took me awhile to juice the limes but was a great arm and hand workout because I don’t have a juicer.) After a few minutes in the blender, the mixture should be a thick, smooth gravy consistency. Taste the blended mixture to see if you like the flavor. I’m sure some of you will like it more sweet but my husband doesn’t like too much honey so I refrained. Pour the batter into your pie crust. Set in the oven for 15 minutes and then take out to cool. Place in the refrigerator for at least an hour. Best serve chilled.