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.


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!

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.

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.