Ingredients
For the Crust
- Coconut oil
- 1 cup Pecans
- 1 cup Dates
- ¾ cup Coconut shreds
- 2 tbsp Raw honey
For the Filling​
- 2 qts Eggs
- 1 egg yolk
- ½ cup Lime juice
- ½ cup Organic coconut cream
- 2 tbsp Lime zest
- 2 tbsp Tapioca flour
For the Crust
- 1 Can organic coconut milk (use thick part of can ONLY)
- 2 tbsp Maple syrup or honey
Directions
Prep Time: 5 min
Cook Time: 2 min
Total Time: 7 min
For the Whipped Cream​
- 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!
