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Paleo Key Lime Pie
The tangy, tart, and naturally sweetened key lime pie you love without the junk! No dairy, no gluten, and no processed sugar makes for a guilt-free indulgence.
Prep Time: 00:05
Cook Time: 00:10
1 box of gluten-free graham crackers (i used pamela's mini grahams cause that's all i could find at the store)
3 t. melted coconut oil
3 zest from limes
1 t. gelatin
1/3 c. honey or other natural sweetener*
1 c. canned coconut milk (i recommend going organic if possible)
1 large avocado
1Preheat oven to 350. Make crust by crushing graham crackers in food processor or in plastic baggy. Add melted coconut oil and stir until combined. Press into 9-inch pie pan and bake for 10-15 minutes.
2In a food processor or blender, scoop the avocado and blend until smooth. You could use hand-mixer, but it doesn't work as well.
3In a medium saucepan, combine lime juice, lime zest, gelatin, honey, and coconut milk over low heat, stirring until gelatin and honey have dissolved (about 5 minutes).
4Carefully pour gelatin mixture over avocado and process until smooth, creamy, and lump-free.
5Pour mixture into prepared crust and chill for 3 or more hours.
*Agave or maple syrup would work, too. Depending on your sugar tolerance, you may want to increase the sweetener to 1/2 c. You could always taste your filling before chilling it and add sweetener before chilling.
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