Key Lime Pie

When we will kids we would spend one month of every summer in Daytona Beach, Florida. One of our favorite places to eat was this little place called in Ponce Inlet called the Inlet Harbor Restaurant. They had this large outdoor deck right on the water and there was usually a band playing live music. You could hear people singing and laughing as they danced along to the beat or talked with their friends and family. It was the most joyous place. 

One of the other special things about the Inlet Harbor Restaurant was their key lime pie. It was the most creamy and zesty treat that always reminds me of summer time. I still love to enjoy the treat every summer but now I enjoy this much healthier version!

P.S. I planned on taking pictures to include in this post but my family jumped on eating it before I could. Hrumph. So I had to just find some cool pictures of limes instead. I promise it looks and tastes delicious though!

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INGREDIENTS 

CRUST

  • 1/2 Cups Graham Crackers

  • 3 Tablespoons Butter

  • Or store bought crust (you can usually find one that is low sugar, especially in a health food store)

FILLING

  • 1/2 cup lime juice

  • 1 1/2 teaspoons lime zest (about 3 limes)

  • 1 Tablespoon gelatin

  • 1/4 cup honey

  • 1 cup coconut milk

  • 1 large avocado

DIRECTIONS

First make your crust. Crush up the graham crackers until you have about 1 1/2 cups worth. The in a bowl combine the melted butter with a fork then press into pie tin. 

Use a fine grater to remove the zest from about three limes. When grating be sure to not grate in the white part. Once the limes are zested then you can cut them and juice them. You may need an extra lime or two to get to 1/2 cup. 

In a saucepan mix together the lime juice, lime zest, gelatin, honey, coconut milk and stir over medium heat until gelatin and honey dissolve. 

Next put the avocado in the food processor or blender and blend until smooth. Then blend in the coconut milk mixture and continue to combine until the mixture is creamy. 

Pour the mixture into the pre-prepared crust and put in the fridge. Allow the pie to chill for several hours. 

Serve with a dollop of cool whip, graham cracker crumble and a slice of lime!

Erin Dempsey Heuwetter