Ingredients | Quantity | Directions |
---|---|---|
CRUST | Preheat oven to 350º | |
Grahm Crackers | one batch | Break the Graham Crackers into pieces and transfer to a food processor |
Egg White | 1 | Process into powder. |
FILLING | With the food processor still running, add an egg white to the Graham Crackers and process until a crumbly dough forms. | |
Coconut Milk (full fat) | 1 can (divided) | Dump the dough into a 9-inch pie pan and press it to line the pan in an even layer. |
Gelatin | 1 tbsp | Use a fork to poke holes of the crust for even baking. |
Key Lime Juice | 3/4 cup | Bake 15-20 minutes, and allow to cool before adding the filling. |
Coconut Cream | 1/2 cup | Next, pour 1/2 cup of coconut milk into a med. bowl and sprinkle the gelatin in |
Honey | 1/2 cup | In a small saucepan, bring the Key Lime Juice to a boil and reduce to about 1/2 cup (about 5 minutes) |
WHIPPED TOPPING (optional) | Add the hot lime juice to the gelatin and stir to dissolve. | |
Coconut Milk (chilled) | 2 cans | Transfer all filling ingredients into a blender and blend until smooth. Pour the filling into the cooled Graham Cracker crust and let cool overnight |
Vanilla Extract | 1/8 tsp | For the whipped topping, open the 2 cans of chilled coconut milk. Scoop off the top layer ensuring that you do not get liquid into the mix. |
Gelatin | 1/4 tsp | Place the cream in a chilled mixing bowl. |
Honey | drizzle | Sprinkle 1/4 tsp gelatin over the top and add a very small drizzle of honey and then add the vanilla. |
Blend only for 10-15 seconds | ||
Place in a piping bag or spoon a dallop on each pie serving. Garnish with fresh limes. Refrigerate. | ||
Enjoy! |