Key Lime Pie

A classic dessert that takes a little more work but is worth it for its spectacular look, not mention its rich flavor. Leave your dinner guests truly impressed(and remember to only take a small slice yourself!)

For the crust:
3 c coconut flour
8 tbsp honey
2 tbsp coconut oil
2 tsp vanilla extract

For the pie filling:
6 avocadoes
8 fl oz coconut cream
2 tbsp coconut oil
Juice and zest of 3 limes
2 tbsp arrowroot powder

For the meringue topping:
4 egg whites
16 tbsp honey
2 tsp vanilla extract
3 tbsp coconut flakes

1. Grease an 8 inch round baking pan.

2. Mix together all of the crust ingredients then tightly pack into the prepared pan.

3. Remove the flesh from the avocado skins and puree in a food processor. Add the rest of the pie filling until completely mixed. Pour over the crust then chill for at least 4 hours, or freeze for 2 hours.

4. Preheat the oven to 300 F.

5. Grease and line another 8 inch round baking pan.

6. Using an electric mixer, beat the egg whites and maple syrup until stiff and glossy. Gently fold in the vanilla and coconut. Pour into the prepared pan and cook for 1.5 hours until hard and just starting to color on top. Leave to cool for another 1.5 hours in the oven then use it to top the key lime pie.

Makes eight servings.
Each serving has 583 calories.
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