Raspberry Lime Pie

Raspberries, lime and a touch of tequila come together in this sweet, refreshingly cool and scrumptious summer pie that will have you begging for another slice.


Ingredients
10
ounces
raspberries
1
lime, zested and juiced
1/4
cup
sugar
3
tablespoons
tequila
20
ounces
plain coconut yogurt
2
teaspoons
vanilla extract
1
cup
oats
1/2
cup
almonds
1/4
cup
walnuts
1/3
cup
plus 1 teaspoon coconut oil
1/4
teaspoon
fine salt
1/2
teaspoon
ground cinnamon
Directions
In a medium bowl combine raspberries, lime zest and juice, 1/8 cup sugar and tequila. Let it sit for at least 15 minutes or up to 1 hour.
Stir coconut yogurt until smooth, add 1 teaspoon vanilla, and stir again until incorporated. Set aside.
Preheat oven to 350F. In a food processor grind oats, almonds and walnuts into a coarse flour. Transfer to a medium bowl.
Add 1/3 cup coconut oil, remaining sugar, salt, vanilla and cinnamon to bowl with oat mixutre. Knead dough with hands until moist.
Grease a 9-inch pie plate with remaining coconut oil. Add dough to dish and press down and up the sides in an even layer. Prick the dough all over with a fork.
Transfer pie to oven and bake for 15 minutes, or until golden brown and fragrant.
Allow crust to cool slightly, then fill with coconut yogurt. Add raspberry mixture to center of pie plate refrigerate until the pie has set, about 10 to 15 minutes. Serve chilled.

The base number of servings for this recipe is 8
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