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Key Lime Macadamia Pie



This might be an unpopular opinion but, I think pie is vastly superior to cake in the dessert kingdom. As a matter of fact, why aren't there more birthday pies? I mean, come on!


I guess, if you don't like pie, I'm not really sure that we can be friends.


And while we are on the topic of pie fandom, one of my most favorites happens to be key lime pie. There is something so decidedly summery about key lime pie that makes it so irresistible. Its like having a little delicious dose of sunshine on your plate.


Its bright, its refreshing, its good at any time of the year, but it tastes extra good when you are at the helm of kicking off Summer.


What makes this key lime pie unique (aside from the fact that its dairy-free) is that the crust is a little extra luxe thanks to the addition of the macadamia nuts. They give this pie an amazing texture and really compliment the tropical vibe of the key lime flavor well.


The recipe below is not gluten-free but can easily be made so, by subbing gluten-free graham crackers if that's your jam.





 

Key Lime Macadamia Pie


Crust:


21/2 cups graham cracker crumbs (you could totally use GF here if you'd like)

3/4 cup macadamia nuts (preferably raw)

5 Tbsp vegan butter melted (I like miyokos)


Filling


1 package of extra firm tofu (14 oz roughly)

1 1/2 cup raw cashews (soaked overnight and drained or boiled for 10 mins and drained)

1/4 cup full fat coconut milk

6 large limes juiced (key limes are ideal if you can find them)

2 Tbsp lime zest

1/2 - 3/4 cup powdered sugar (to your taste)


Preheat oven to 350 degrees.


Grease a large springform pan or line with parchment paper. Set aside.


In a large food processor, add the graham cracker crumbs and pulse to a rough coarse powder. Next add the macadamia nuts and pulse all to a fine powder. As soon as the texture is fairly even (no large bits) stream in the butter and pulse.


Press the crumb mixture evenly into the pan, coming up the sides about an inch to an inch and a half.


Place the crust in the oven for about 12-15 minutes or until slightly golden brown. Allow to cool.


In a food processor add all the filling ingredients and blend until well mixed. Once the desired sweetness is achieved and the consistency is smooth and creamy, pour the mixture into the crust.


Allow the pie to set in the fridge for at least 4 hours prior to cutting.


Top with fresh lime zest and fresh coconut whip cream and enjoy xo












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