Vegan Gluten Free Key Lime Pie

Ingredients

We gathered for Christmas week and I worked to make food that was delicious as well as satisfy my omnivore, celiac and vegan family members.  It really isn't as difficult as it sounds.  Everyone loved the Lime Pie!  It was smooth and tart.

Pie Crust:

I purchased a pre-made gluten free pie crust "graham cracker" style from My-del.

Filling:

• Flesh of 2 ripe Hass avocados, smashed (2 cups; may use fresh or frozen/defrosted)
• Juice and zest from 5 limes - (I used regular limes)
• 2 7.4 oz cans sweetened condensed coconut milk

• 1 teaspoon vanilla extract
• Pinch salt
• So Delicious Whipped cream, for garnish (optional)

  
• Optional finely grated lime zest and/or thin lime wheels, for garnish

Directions:

1) Grate the zest from the 5 limes.  Careful not to use the white bitter part under the green skin.

2) Juice the 5 limes.

3) Cut the avocados in half and scoop out the flesh.

4) Place the zest, lime juice, avocados, sweetened condensed coconut milk, vanilla, and salt in a blender.  Blend until smooth.

5) Pour the blended mixture into the pie crust.

6) Chill at least 1 hour or preferably overnight.

This recipe was inspired by a Washington Post article which in turn was adapted from a recipe by Lara Ferroni, author of "An Avocado a Day: More Than 70 Recipes for Enjoying Nature's Most Delicious Superfood" (Sasquatch, 2017).