• Crust
  • 1 ¼ cups Macadamia nuts
  • 1 ¼ cups pecans
  • ¼ cup finely chopped dates
  • ½ teaspoon vanilla
  • Salt to taste
  • -
  • Key Lime Filling
  • ¾ cup limes or Key limes if available
  • 2 large or 3 med avocados
  • ½ maple syrup
  • ¼ cup + 2 tablespoons coconut milk
  • ½ teaspoon vanilla
  • ¼ teaspoon salt
  • ½ cup coconut butter
  • -
  • Meringue Topping
  • ¾ ounce Irish moss
  • 1 cup coconut milk
  • ½ cup soaked cashews
  • ¼ cup maple syrup
  • 2 teaspoons lemon juice
  • 1 teaspoon vanilla
  • Salt to taste
  • ½ cup coconut butter

Key Lime Pies are typically made with limes but if Key Limes are in season I highly recommend. I made this for 4th of July this year with Key Limes but a warning, since they are so small I spent over an hour juicing to get the 3/4 cups required. It was well worth the work as they have such a rich taste. Everyone was amazed at how rich the key limes were. This dessert is great for warm weather events or any special event.

This dessert can be made before and kept in the freezer. It can be served either frozen or put in fridge 24 hours before you serve. I prefer this dish from the fridge instead of the freezer.

Crust Directions: place macadamia nuts, Pecans, vanilla and salt in food processor and use “S” blade, process until small and crumbly. Place about 1/3 of dates at each processing on top and blend until crust sticks together. Press crust into 9-inch pie pan.

Key Lime filling Directions: Blend all ingredients except coconut butter until smooth. Then add coconut butter and blend until smooth. Pour into prepared crust and set in fridge to chill for about an hour or until firm. Once set, spread a layer of below Meringue topping. Can put fresh cut limes on top and top with coconut wiped cream.

Meringue Topping Directions: Blend all ingredients except coconut butter until smooth. Then add coconut butter and blend until smooth. Spread a layer of Meringue on top of key lime filling after chilled.