Eating real Key Lime Pie is one of those travel food experiences that you savour. That's doubly true if you've had it at one of the famous places along Highway 1 on your way down to Key West, staring out at the ocean.
It's probably best that this dish is near impossible to recreate from home; it's loaded with butter, sugar, graham crackers (also containing sugar) and heavy cream. Suffice it to say, it should be a delicacy at the table.
This recipe will give you a good hint of the real thing without all the sugar and bad kind of fat. It's also grain-free, dairy-free, gluten-free AND the best part? You don't have to cook it! Give it a try as an afternoon snack with tea, mini breakfast side or sweet dessert. Enjoy until you can get yourself the real thing (which I definitely encourage!)
Makes 6 mini pies
INGREDIENTS - FILLING
INGREDIENTS - CRUST
First, prepare your crust: blend all ingredients together in food processor until a doughy texture forms. Line your baking tin/plate with parchment paper and flatten out the dough on top until a smooth layer forms. Tip: It's easiest to just use your hands for this.
Next, you'll want to prepare your filling. Combine all ingredients in a food processor/blender except for the zest. Once smooth, spoon mixture out evenly over crust. Pop in the freezer for 1 hour to set. After the hour is up, sprinkle the finished mini cakes with the lime zest, nuts and any other toppings you'd like. Cacao is also a yummy addition here! Enjoy immediately or store in freezer in airtight bag for later. (You can put them in the fridge but only for a few hours before they go soggy.)
Can you taste a little bit of Florida!?
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