Prior to this recipe, I had never tried a lime flavored pie. (My kind of pie usually has chocolate.) Even while walking around Key West, an island boasting wonderful Key Lime Pies, I never partook. So I enlisted a taste tester who traversed the Florida Keys numerous times eating many lime pies.
During the creative process, I enjoyed the filling right away. Tangy and sweet with a light taste. Why had I passed on Key Lime Pie before? Nuts, dates, and nut butter are a lovely solution for a gluten-free, vegan crust to complement the filling.
The moment of truth came when my taste tester tried the finished product. After trying a small slice, I thought it tasted lovely. Thankfully my taste tester thought so as well. So here my friends is a vegan and gluten-free Lime Pie.
Notes: 1. Whenever possible make zest using organic fruit to avoid pesticides. 2. To grate lime zest, grate green part until white shows, then move on to another green area. 3. I like to use a smaller springform pan to avoid in over-indulging, but this pie can be made using a larger mold. Equally increase the amount of ingredients. 4. Best eaten within a couple days of making. 5. Store in airtight container in fridge.
Adrienne Holton 