Gracias Madre’s Key Lime Pie
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Crust:
2 cups pecans, chopped
4 ounces date paste
1/4 teaspoon salt
2 teaspoons vanilla extract
In a food processor fitted with a steel blade, combine the pecans, date paste, salt and vanilla extract, and process to form an even crumb. Press the crust into a well-oiled 9-inch springform pan, and refrigerate until ready to assemble.
Filling:
1 cup lime juice, from 1½ to 2 pounds limes
3/4 cup light agave syrup
1/2 cup coconut milk (shake the can vigorously before pouring)
12 1/2 ounces ripe green avocado flesh, from 2 to 4 avocados (without brown spots)
2 tablespoons vanilla extract
1/4 teaspoon salt
3 tablespoons lecithin granules
3/4 cup coconut oil
Prepared crust
In a food processor fitted with the steel blade, combine the lime juice, agave, coconut milk, avocado, vanilla and salt, and process until smooth. Add the lecithin and coconut oil, and continue to process, stopping to scrape down the sides, until completely combined and you can no longer see lecithin granules. Pour the filling evenly over the crust, and tap the springform pan lightly to evenly distribute the filling and eliminate air bubbles. Refrigerate the pie overnight.
Whipped cream:
2 cans coconut milk, refrigerated overnight
2 tablespoons light agave syrup
1/4 teaspoon salt
1/8 teaspoon vanilla extract, or to taste
2 tablespoons melted and cooled coconut oil
Without shaking or turning the cans of coconut milk over, carefully open and remove the semi-solid cream that has risen to the surface (about 3/4 cup heavy cream per can). Save the leftover milk for another use.
Combine the cream in a bowl with the agave, salt and vanilla, and beat with an electric mixer until soft peaks form, 3 to 7 minutes. Beat in the coconut oil.
Like this recipe? Get all our 5 Star Restaurant Secret Recipes - Go Here
Crust:
2 cups pecans, chopped
4 ounces date paste
1/4 teaspoon salt
2 teaspoons vanilla extract
In a food processor fitted with a steel blade, combine the pecans, date paste, salt and vanilla extract, and process to form an even crumb. Press the crust into a well-oiled 9-inch springform pan, and refrigerate until ready to assemble.
Filling:
1 cup lime juice, from 1½ to 2 pounds limes
3/4 cup light agave syrup
1/2 cup coconut milk (shake the can vigorously before pouring)
12 1/2 ounces ripe green avocado flesh, from 2 to 4 avocados (without brown spots)
2 tablespoons vanilla extract
1/4 teaspoon salt
3 tablespoons lecithin granules
3/4 cup coconut oil
Prepared crust
In a food processor fitted with the steel blade, combine the lime juice, agave, coconut milk, avocado, vanilla and salt, and process until smooth. Add the lecithin and coconut oil, and continue to process, stopping to scrape down the sides, until completely combined and you can no longer see lecithin granules. Pour the filling evenly over the crust, and tap the springform pan lightly to evenly distribute the filling and eliminate air bubbles. Refrigerate the pie overnight.
Whipped cream:
2 cans coconut milk, refrigerated overnight
2 tablespoons light agave syrup
1/4 teaspoon salt
1/8 teaspoon vanilla extract, or to taste
2 tablespoons melted and cooled coconut oil
Without shaking or turning the cans of coconut milk over, carefully open and remove the semi-solid cream that has risen to the surface (about 3/4 cup heavy cream per can). Save the leftover milk for another use.
Combine the cream in a bowl with the agave, salt and vanilla, and beat with an electric mixer until soft peaks form, 3 to 7 minutes. Beat in the coconut oil.
Refrigerate the whipped cream overnight. Before serving, fluff the cream with a fork.
Serves 8-12
Source: LA Times
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