Raw Key Lime Pies

 

These little things are delicious!

I found the recipe here and just had to try it. I changed it just a little bit after reading through some of the suggestions in the comments.  And next time I will double the crust because I had WAY too much filling. (I'm not putting the double crust recipe here though as you may not find that necessary ... maybe I have smaller cupcake molds?) The original recipe was for eight cupcakes or one pie.

Crust: (like I said ... this is the single recipe but I'll double it next time)
1 cup unsweetened dried coconut
1 cup  walnuts
a pinch of sea salt
10 dates (pitted)

Filling:
1&1/2 cups mashed avocado (this was three avocados!!)
3/4 cups fresh squeezed lime juice (I ran out of fresh so I used a bit of the bottled stuff to top it up)
1/3 cup honey
1/2 cup coconut oil
zest from one lime

Method:

Put crust ingredients in your food processor.  Whizz that up until it's crumbled and moist.  Push that together in the bottom of your cupcake molds.  I went and bought some silicone ones.  You'll want to too or else you'll never get them out!!

Put filling ingredients into food processor.  Whizz that up until it's smooth.  Taste it.  Try not to eat it all right now!  You can adjust the taste by adding more honey or lime juice.  I did neither.  It was so tasty!!

Spoon that filling into your cupcakes molds on top of the crust.

Freeze until set.  

**I took these to a party the first night I made them and since there were lots of us, we just cut them up and shared.  I reckon that is the way to do it.   We have a couple in the freezer and we've been taking one out a night, cutting it into four and sharing.  It's sorta like one perfect bite!!  Yum!!

Australian Key Lime Pie

Ellie and I tried our hands at Key Lime Pie the other day.
I think I can pretty safely say it was a success.
We based our pies on this Martha Stewart recipe but had to change some 

things as we couldn't get some of the ingredients!

Here's what we did to make TWO PIES. 
(obviously, if you want one pie, you should halve this recipe)

1 package butternut snap biscuits
1/2 package granita biscuits
12 tablespoons unsalted butter
6 tablespoons sugar
4 tablespoons caster sugar
2 (395g/14oz) cans sweetened condensed milk
8 egg yolks
1 cup freshly squeezed lime juice
2 tablespoons grated lime zest
3 cups thickened cream
Lime slices and lime zest to garnish

Heat oven to 375F/190C. 

Melt and cool butter.  Combine two types of biscuits in food processor and whiz until they become crumbs.  Mix crumbs, butter and the 6 tablespoons of sugar.  Put half of this mixture into each pie dish and form the base of your pie.  Bake about 10 minutes, or until lightly browned.  Let cool on a wire rack.

Lower oven to 325F/160C.   Using your mixer, gently whisk the egg yolks, lime juice, zest and condensed milk.  Pour half of this mixture into each pie crust.  Bake until centre is set but still quivers when you give the pan a little shake.   This took about 15 minutes ....

Let cool on a wire rack.  We were in a hurry so we cooled it for 1/2 an hour on the wire rack and then put it in the fridge for another hour or so ...

When ready to serve, use the whisk attachment to whip the cream and the caster sugar together on  a medium speed.  Spoon over pie.  Garnish with zest and lime slices.  (You can probably make it prettier than I did on the pie above!!  ha ha.  I was in a hurry to serve and eat it!!)