Sublime Key Lime Pie

Submitted by: Karen Stoychoff Inman

Servings: 9-12

Ingredients:
Crust
8 ounces hazelnuts; roasted
1/2 teaspoon fresh ginger; minced
1 tablespoon fresh orange zest
2 tablespoons coconut butter; melted
1 tablespoon sugar (optional)
1/2 teaspoon pure vanilla extract

Filling
4 egg yolks
13.5 ounces coconut milk
2 tablespoons coconut flour
1/2 cup key lime juice
1 tablespoon sugar (optional)

Instructions: Pre-heat the over to 350-degrees.

To make the crust place the hazelnuts in a large sauce pan over medium heat. Stirring or tossing constantly, heat the hazelnuts just until you can smell them. Do not take your eyes off the pan … the hazelnuts will torch and you’ll need to start over.

Put the roasted hazelnuts in the food processor or blender and pulse until a coarse flour — think like a graham cracker crust. Place the hazelnuts in a mixing bowl and add the ginger, orange zest*, coconut butter and vanilla extract (and sugar, if desired). Mix well and press into a 9″ pie plate.

To make the filling beat the egg yolks, coconut milk, flour and key lime juice (and sugar, if desired) until frothy. Pour into the pie shell and bake for 20-25 minutes, or until the filling looks firm (but not hard — the filling will set up as the pie cools). Cool on a rack for 15 minutes before lightly covering (the pie will still be warm, so don’t wrap tightly or condensation will form, and your pie will be soggy). Chill in the refrigerator for several hours before serving.

Notes: * To zest an orange, grab a veggie peeler and remove the top layer of the peel — just the orange part as the white “pith” is bitter. Mince the peel.

Robb Wolf

Robb Wolf, author of The Paleo Solution and Wired to Eat, is a former research biochemist and one of the world’s leading experts in Paleolithic nutrition. Wolf has transformed the lives of tens of thousands of people around the world via his top ranked iTunes podcast and wildly popular seminar series.