This pie is super quick and easy to whip up and has a filling that is made with just two ingredients!
Lime Pie with Macadamia Crust
By: Mia Cee || Resting Hungry Face
Makes 4 individual muffin-sized or 4″ pies
18-20 macadamia nuts
2 tablespoons coconut oil or ghee
1/4 cup + 1 tablespoon coconut flour
1 teaspoon cinnamon
1/2 cup fresh lime juice (around 2 limes weighing 90 grams each)
2/3 cup coconut butter
1-2 tablespoons water if needed
Optional: applesauce, maple syrup, honey or coconut sugar to sweeten
1. Process all of the crust ingredients together until you have a mixture like wet sand. Press into the bottom of your muffin pan or mold and stick in the freezer.
2. Juice the limes.
3. If your coconut butter is separated, completely reincorporate the oil before transferring it out of the jar. Stir into the lime juice and mix until smooth. The mixture should be thick but still liquid (i.e. it flows when you tilt the bowl). If it is too thick or lumpy, mix in 1 tablespoon of water at a time until the consistency is right and the mixture is smooth.
4. Taste and sweeten if needed.
5. Retrieve the crust from the freezer and pour the filling over it. Freeze for a couple hours until solid.
6. Garnish with lime zest and coconut cream before serving if desired. Store in the freezer or fridge. The pies will keep for at least a couple weeks.
** Halve the crust ingredients if using a muffin pan.
** If you prefer a salty/savory crust, omit the dates.
** For me, the mixture of lime juice and coconut butter hits that line between delightfully sour and too sour dead on. Sweeten if it’s over the line for you.
** Storing the pies in the fridge rather than the freezer will make the crusts just the slightest bit soggier. They won’t get soggy, but they’ll get slightly soggier.