I’ve had a busy week, with guests over for dinner three nights on a row! I made this crazy pie for my Monday crew and had enough left for Tuesday. Both gave me a bit of a funny look when I presented it to them, but replaced that look with shocked delight after the first bite.

20130829-194530.jpg

The secret to this pie is that it’s gluten free and oh so close to Paleo (I need to figure out a sweetener substitute). It’s green because its straight up avocado, but the taste is all lime – very worth the time it takes to shred that much zest – about 8 limes for the entire recipe! I hope you’ll be bold enough to serve this, and wait for your guests response AFTER the first bite. All of my friends’ plates were clean when we were through!

Crust:
2 c. Unsalted cashews
1 c. Shredded unsweetened coconut
1/2 c. Dried plums
2 tsp. vanilla
1 tbsp. lime zest
2 tbsp. fresh squeezed lime juice
Dash of salt
1 tbsp. Splenda sugar
2 tbsp. maple syrup

Preheat oven to 350 degrees. Put all ingredients in food processor and process on high until it becomes dough-like. Press into a greased pie pan. Bake 10-15 minutes until lightly golden. Remove from oven and let cool.

Filling:
4 large, ripe avocados, peeled and pitted
1/2 c. Fresh squeezed lime juice
1/4 c. Lime zest
1/4 c. Maple syrup
2 tsp. vanilla
Dash of salt
2 tbsp. Splenda sugar

Put all ingredients in food processor and process until smooth. Pour into cooled crust. Refrigerate at least 3 hours.

Makes 8 servings. I made this a day ahead and froze it overnight. I put it in the refrigerator in the morning, about 10 hours before serving.

Advertisements