4/24/13

Buttery Key Lime Pie

I love looking at recipes. And when I find one that looks good, I usually change it up to fit my style. As I searched for a good key lime pie recipe, I found all kinds. Low carb, low fat, healthy. I clicked on one labeled:
Healthy Key Lime Pie.

What does that look like? Let me tell you!

Key ingredients: fat free yogurt, vegetable oil, sweetened condensed milk, low fat graham cracker crumbs and sugar. Don't forget to top with frozen fat free whipped topping. Hmm? Did you pick out the healthy ingredient in that recipe? I was kind enough to italicize the items that are completely banned in my home as they are so changed from their natural state that my body doesn't recognize what the are. 

My idea of healthy food begins with butter and ends with cream. Oh yea. That is what I call healthy. Food, the way nature intended it to be. Throw in some coconut and lime and you have a concoction of goodness that my taste buds go nuts over! Oh, I think I will add nuts too!

I will not attempt to try and convince you that this pie is good for you. It is a treat. Treats do not have to be good for you. But it does not contain anything that our bodies do not recognize as food, so go ahead, have a slice. For a treat.

Here is what I came up with:

Crust:
1/2 stick of Butter (because all good recipes start with that)
1 cup unsweetened shredded coconut or flaked coconut.
3/4 to 1 cup crushed nuts (I used almonds,but I can just hear macadamia nuts yelling, oh, pick me, pick me!)
1 tsp sea salt
1 T Coconut Sugar (or any sugar you like)



Melt the butter in a saucepan, add the almonds, coconut, sugar, and salt and toast over medium heat until it turns light brown and smells "toasty."


Press into pie pan.


Filling:
4 eggs
1 cup of evaporated cane sugar
Juice of 3 limes
Zest of 2 limes
More butter (1 stick)
3 drops certified pure lime essential oil
1 tsp of organic grass fed beef gelatin (softened)
Whipped cream (perfect ending)

Zest two of the limes. Pop all three into the microwave for 30 seconds to release the juices. Then juice them.

Cut the butter into 8 slices.
Sprinkle the gelatin into 2 T warm water to soften.

Place the eggs, sugar and lime juice in a cold bowl and whisk.If you do it when the bowl is hot, you may end up with scrambled eggs. (gross)

Once it is whipped up good, place the bowl inside a bigger pot to act as a double boiler. Cook it over medium heat, whisking continuously until it begins to thicken. Then add the butter one pat at a time until all melted.

Take off the heat and stir in soft gelatin, lime zest and lime essential oil. (This really makes the pie pop!)


Pour into the crust and place in refrigerator to set up for at least 3 hours.


Top with fresh whipped cream. I whipped mine (not so easy when it is raw!) and added a bit of maple syrup for sweetener and 2 more drops of lime oil. Tastes like ice cream.


The protein packed gelatin helps this set up nice. It is not too sweet, not too tart and is the perfect mix of all my favorite ingredients. Give it a try, your taste buds will thank you.

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5 comments:

  1. Oh key lime! YUM! Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :)

    Be sure to stop by to see who the winner of our So Lucky GF Basket is! We are ALSO having a fantastic giveaway this week to kick off Celiac Awareness month! :)

    Cindy from vegetarianmamma.com

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  2. Oh my, that crust looks amazingly good, can't wait to try it and Key Lime is such a refreshing dessert. Thanks for sharing on Hearth & Soul Hop. :)

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  3. This pie look delicious, and so healthy as well! Would love for you to share this at my link party, Allergy Free Lunchbox Love (http://allergyfreecookery.blogspot.com/2013/05/allergy-friendly-lunchbox-love-5313.html). I would love to find this pie in my lunchbox :)

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  4. This is a much healthier twist on traditional key lime pie, and it looks delicious!

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