Another Almost Raw Lime Coconut Pie

Crust: In a food processor add all of the ingredients for the crust – nuts, oil, agave nectar, coconut and salt. Pulse until the nuts are small pieces and it looks sticky. Do not over process or you will end up with macadamia nut butter, which sounds good, but will not work here. In a pie plate or 8 inch cake pan press the chopped nuts around the pan and up the sides in an even layer. Refrigerate while you finish the rest.

Filling: Once you’ve completed the task of cleaning the processor add all the ingredients for the filling; avocados, lime juice, lime zest, coconut oil, agave nectar, and vanilla into the processor. Blend it until all the ingredients are very smooth and even. You may need to stop it and scrape down the sides a couple of times. Pour the filling into the crust.

Options: There are 2 options here for chilling/storing this pie. The coconut oil in the ingredients allows it to firm up nicely in the fridge. However, if you plan on having leftovers or if you prefer a frozen pie I would recommend putting this in the freezer. I tried some in both the fridge and the freezer and personally I liked the freezer better. The fridge left it nice and creamy, but it kept much better in the freezer.

Topping: Drain the bottom part of the can of coconut milk. you can poke holes on the bottom of the can and drain the clear liquid into a bowl. Then you will just have the thick cream remaining in the can. Add the thick cream to a chilled bowl and beat the cream until it is nice and airy. Add the 2 tablespoons of powdered sugar and beat until it’s just combined. Spread over the top of the lime pie and sprinkle the top with the remaining grated coconut. Place back into the freezer or refrigerator and chill at least 6 hours or until set.