Warrior Key Lime Pie

Warrior Key Lime Pie

Votes: 0
Rating: 0
You:
Rate this recipe!

Print Recipe
Servings Prep Time
1 pie 20 minutes
Cook Time Passive Time
35 minutes 4 hours

Servings Prep Time
1 pie 20 minutes
Cook Time Passive Time
35 minutes 4 hours

Instructions
  1. Preheat oven to 350

  2. Pour the warrior mixture into a large bowl. Add the granulated monkfruit sweetener and melted butter to the bowl. Stir to combine, it will be a crumbly thick dough.

  3. Line a 9 inch pie pan with parchment paper and brush with melted butter. Spread the dough out onto the pan, pressing it into a thin pie crust. Bake for 35 minutes until lightly browned. Remove from oven and allow to cool for 15 minutes.

  4. Meanwhile remove the can of coconut cream from the refrigerator and open it. It should be separated into mostly solid cream with a little coconut water on the bottom. Scoop out 1 cup of the coconut cream and add it to a high powered blender.

  5. Drain the cashews and add them to the blender, along with the coconut oil, lime juice, half the lime zest, sour cream, salt, and powdered sweetener. Blend on high until smooth and combined, approximately 5 minutes, pulsing and scraping down the sides as needed.

  6. Pour this mixture over the crust in the pan and sprinkle on the remaining lime zest. Place it into the refrigerator. Allow to cool at least 4 hours until fully solidified.

  7. Slice and serve.

Votes: 0
Rating: 0
You:
Rate this recipe!

Print Recipe
Servings Prep Time
1 pie 20 minutes
Cook Time Passive Time
35 minutes 4 hours

Servings Prep Time
1 pie 20 minutes
Cook Time Passive Time
35 minutes 4 hours

Instructions
  1. Preheat oven to 350

  2. Pour the warrior mixture into a large bowl. Add the granulated monkfruit sweetener and melted butter to the bowl. Stir to combine, it will be a crumbly thick dough.

  3. Line a 9 inch pie pan with parchment paper and brush with melted butter. Spread the dough out onto the pan, pressing it into a thin pie crust. Bake for 35 minutes until lightly browned. Remove from oven and allow to cool for 15 minutes.

  4. Meanwhile remove the can of coconut cream from the refrigerator and open it. It should be separated into mostly solid cream with a little coconut water on the bottom. Scoop out 1 cup of the coconut cream and add it to a high powered blender.

  5. Drain the cashews and add them to the blender, along with the coconut oil, lime juice, half the lime zest, sour cream, salt, and powdered sweetener. Blend on high until smooth and combined, approximately 5 minutes, pulsing and scraping down the sides as needed.

  6. Pour this mixture over the crust in the pan and sprinkle on the remaining lime zest. Place it into the refrigerator. Allow to cool at least 4 hours until fully solidified.

  7. Slice and serve.

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