Just because you’re eating a healthy alkaline diet doesn’t mean you have to give up desserts, and this pie is proof of that. This luscious, creamy, coconut lime pie is not only a sweet treat that fits into your alkaline diet, it’s vegan and gluten-free, too. Adding blackberries and coconut whipped cream bring even more deliciousness to this tangy pie.
The easy-to-make nut crust works well with any filling, too, so if you’re looking for an alkaline crust, this one’s perfect. It’s loaded with fiber, and the flaxseeds contribute vital Omega-3 fatty acids.
Creamy Coconut Lime Pie
For the Filling
- 1 cup raw cashews
- 1 cup unsweetened coconut cream (full fat; the thick part at the top of the can)
- 2 tablespoons arrowroot
- ½ cup fresh lime juice
- 1 tablespoon finely grated lime zest (a microplane works best)
- ¼ cup agave nectar (or maple syrup)
- ¼ teaspoon fine sea salt
For the Crust
- 1 ¼ cups almond flour
- 1/3 cup tapioca starch
- 2 tablespoons ground flaxseeds
- 1 teaspoon fine sea salt
- 1 tablespoon coconut sugar
- Optional: whipped coconut cream, blueberries and/or blackberries for garnish
How to Prepare
Soak the cashews in alkaline water for at least 2 hours (but 24 hours is best) before making the pie. Drain well before adding them to the filling.
Preheat the oven to 375 degrees F. Soak the flaxseeds in ¼ cup alkaline water for 10 minutes. Stir to break up any lumps. Make the crust by combining the soaked flaxseeds with the remaining crust ingredients in a large bowl and mix until combined.
Hands work well here; when you can gather the dough into a single ball, refrigerate it for 10-15 minutes which will make it easy to handle. Put it in a 9” diameter pie pan and spread it out with your hands until it evenly covers the pan and up the sides.
Press the edges into a neat rim of dough. Bake the crust for 15 minutes or until no damp spots are visible in the crust. If any large bubbles appear, gently press them down with the back of a spoon. Let the crust cool. Turn the oven down to 350 degrees F.
Make the filling in a high-powered blender. Add the drained cashews, the rest of the filling ingredients and blend until completely smooth. Pour the filling into the pie crust and bake for 22 minutes or until the center of the pie does not appear liquid or runny.
The center of the pie can wiggle a bit but should appear mostly firm. Let the pie cool; then cover it and refrigerate for at least 2 hours before serving. It should be chilled all the way through.
Serve chilled garnished with coconut whipped cream, blueberries/and or blackberries.
Tip: Zest the limes before juicing them!
