• Prep Time
    3 Mins
  • Cook Time
    0 Mins
  • Total Time
    3 Mins
  • The base number of servings for this recipe is 8
    OK

    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
    OK

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