I was further inspired by two genius bloggers who are much more creative than I have been, to date. The pie crust is based on a recipe from Jan Can Cook that I found on Pinterest, and the pie filling was stolen outright from a paleomg.com lemon bar recipe.
But I was the one to assemble it all in one place. So. You're welcome.
Key Lime CavePie
|Key Lime CavePie|
For the Crust:
Ingredients1 cup unsweetened shredded coconut
1 tablespoon raw honey
1/4 cup coconut oil
InstructionsMelt the coconut oil and honey in a skillet over medium heat. Brown the coconut, stirring continuously. Once it has reached a uniform golden brown, transfer into a greased pie plate (I used spray coconut oil to grease the plate). Allow the mixture to cool to a point where it is safe to touch, then press into the plate with your fingers. Place in the refrigerator to cool while you make the filling.
For the Filling:
1/3 cup coconut oil
1/3 cup key lime juice
1 tablespoon honey
InstructionsWhisk all ingredients together in an unheated sauce pan then place over medium heat. Whisk continuously until the mixture starts to thicken. Lift from the heat and continue whisking until the filling is thick. Transfer into a bowl and place in the refrigerator to cool. Let it cool for 10 minutes.
Pull out the cooled pie crust and filling and spoon the filling into the pie plate. Refrigerate for at least 1 hour. Makes 6 servings.
This pie has been a universal hit! I took one to ladies movie night and it received rave reviews. CaveBoy's only suggestion for next time was to double the amount of filling.