Makes 1 Deep Dish Key Lime Pie
Special Equipment: 8 inch Spring Form Pan
Cook Time: 30-40 minutes
INGREDIENTS:
THE CRUST
4 cups finely crushed rice crispies
(Use a Cuisinart with blade)
2 cup finely ground walnuts
1ccup agave
1 cup melted pure coconut oil
3 tsp salt
Preheat oven to 350 °F and set an oven rack in the middle position.
In a medium bowl, combine the finely crushed rice crispies, walnuts, agave,
melted coconut oil and salt; stir with a fork first, and then with your hands until the mixture is
well combined. Using your fingers and the bottom of a glass or dry measuring cup, press
the crumbs firmly into the bottom of an 8 inch spring form pan. The crust should be about
1⁄4-inch thick.
Bake for 10 minutes. Let crust cool in freezer.
THE FILLING
2 egg yolks
4 cans sweetened condensed milk
2 c. lime juice
zest of 2 limes
Beat yolks on high in a mixer with whisk attachment until yolks are pale yellow and fluffy. Slowly add sweetened condensed milk. lime zest, and lime juice. Pour the thick mixture into the cold crust. Bake for 40 minutes, until the filling is almost set; it should wobble a bit. Let cool at room temperature for 30 minutes, then place in the refrigerator to chill thoroughly overnight.
