Ingredients
For the Crust:
Coconut oil
1 cup pecans
1 cup dates
¾ cup coconut shreds
2 tbsp raw honey
For the Filling:
2 eggs & 1 egg yolk
½ cup lime juice
¼ cup honey
½ cup organic coconut cream
1 tbsp lime zest
2 tbsp tapioca flour
For the Whipped Cream:
1 can organic coconut milk (use thick part of can ONLY)
1 tbsp maple syrup or honey
Instructions:
For the Crust:
- Grease 9.5 inch pie dish with coconut oil.
- In a food processor, combine all crust ingredients and blend until the crust begins to form into a ball and completely stick together. Press the crust mixture into pie dish and set aside.
For the Filling:
- Preheat oven 350 degrees F.
- In a large bowl, mix the eggs, egg yolk, and honey with a beater. Then combine the rest of the filling ingredients and beat to combine.
- Pour the filling into the crust and bake in oven for 15 minutes.
- Then cover the dish with foil to prevent crust from browning and cook 10-15 minutes more. (cooking time may vary so check pie every 10 minutes)
- Allow to cool for at least 30 minutes before topping with whipped cream.
For the Whipped Cream:
- In a large bowl, mix the coconut cream and sweetener with a beater until the cream is light and fluffy.
- Coat the pie with the whipped cream and top with extra lime zest for garnish!
