It was inspired by a dessert menu I saw while out to dinner the other night. I didn't end up getting anything, but the combination - key lime pie and pistachios - stuck in my mind, and the next day, this happened.
But in the meantime, enjoy this pie! It's dairy- and egg-free and uses only 8 ingredients (including water and salt!).
Key Lime Pie with Pistachio Crust
1 1/2 cups raw unsalted cashews, soaked 4-6 hours, drained and rinsed
1/3 cup water
1/2 cup lime juice (I used 2 limes, see notes)
2-4 tbsp maple syrup, depending on desired sweetness (I used 2 for a lightly sweetened pie)
3 tbsp coconut oil, melted
Pinch of salt
1 cup almond meal, unpacked
3/4 cup + 1 tbsp roasted unsalted pistachios, ground into a semi-fine flour
1/4 cup coconut oil, softened
Pinch of salt
Line a 6" cake, tart, or pie pan with parchment or wax paper; set aside.
To make the filling, simply blend all ingredients together in a high speed blender (recommended for smoothest consistency) or food processor (see notes) until smooth and creamy. Store in the fridge while making the crust.
To make the crust, stir together all crust ingredients, then press the mixture evenly into your prepared pan.
Pour filling into the crust and spread evenly. Refrigerate until fully set, about 4 hours.
- If using key limes, reduce lime juice to 1/3 cup and increase water to 1/2 cup.
- I highly recommend that you use a high speed blender - I used a NutriBullet - to blend the filling to yield the smoothest results. I used a food processor first and found that the filling would not blend past a slightly grainy stage (this tastes the same but is not ideal).