Raw Lime Pie
Makes one 8- or 9-inch (20 or 23 cm) pie, enough for 8 servings
This raw filling has the ideal balance of sweetness and tang. The Almond, Date, and Coconut Pie Crust adds a crunchy contrast. Avocado can become brown if you overblend, so blend this filling just until it is smooth. Coconut oil or guar gum will help the slices of pie maintain a firmer edge when cut, though the pie is also excellent without either. It’s rich, so you might want to cut the pieces smaller than you might otherwise. (Then again, it’s so delicious, you might want to cut the pieces larger!)
1 recipe Almond, Date, and Coconut Pie Crust
4 medium to large avocados, peel and pit removed
2/3 cup (170 mL) freshly squeezed lime juice
2/3 cup (170 mL) maple syrup
2 tablespoons (30 mL) melted virgin coconut oil or 2 teaspoons (10 mL) guar gum (optional)
1 tablespoon (15 mL) lime zest
3 kiwi, peeled and sliced, or other sliced fruit, or a little unsweetened, shredded dried coconut, for garnish
Prepare the pie crust and set aside.
Place the avocados, lime juice, maple syrup, and optional coconut oil in a blender and blend just until smooth and fluid. Add lime zest and blend just to mix. Pour the filling into the pie crust and freeze for 1 to 2 hours or place in the refrigerator overnight to set. Garnish with sliced fruit. Serve this pie chilled so that the slices retain their shape.
Per slice (1/8 pie): calories: 434, protein: 7 g, fat: 28 g, carbohydrate: 47 g (29 g from sugar), dietary fibre: 10 g, calcium: 100 mg, iron: 3 mg, magnesium: 113 mg, phosphorus: 161 mg, potassium: 1022 mg, sodium: 16 mg, zinc: 2 mg, thiamin: 0.2 mg, riboflavin: 0.3 mg, niacin: 4 mg, vitamin B 6: 0.4 mg, folate: 79 mcg, pantothenic acid: 1 mg, vitamin B 12: 0 mcg, vitamin A: 66 mcg, vitamin C: 42 mg, vitamin E: 7 mg, omega-6 fatty acids: 4 g, omega-3 fatty acids: 0 g
Percentage of calories from protein 6%, fat 54%, carbohydrate 40%
