Cashew-Coconut Key Lime Pie

We can’t think of a more iconic summer dessert than Key Lime Pie, so we decided to level up on this classic pie by adding our Toasted Coconut Cashew Butter to the recipe. You will have to tell us if we succeed in improving this classic. 

Ingredients:

1/4 C Toasted Coconut Cashew Butter (see recipe)

1 graham cracker pie crust

3 egg yolks

1/2 c key lime juice, fresh or bottled

8 oz whipped cream

1/4 c maple syrup

1 can light or regular canned coconut milk

Key Lime Pie Topping

Additional whipped cream

Toasted coconut pieces

Instructions

In a saucepan add coconut milk, maple syrup, and Toasted Coconut Cashew Butter

Bring to a boil then reduce to a simmer for 10 min, stirring to prevent burning. 

Remove from heat and allow to cool to room temp while you prepare the rest of the pie.

Preheat oven to 325 degrees. In a large bowl add the egg yolks, key lime juice and blend with a mixer until creamy. 

Once the coconut milk is at room temp add it to the the lime juice and stir until combined. 

Fold in the whipped cream and hand stir to combine. 

Pour into crust and bake for 25 minutes. 

Remove and chill in the fridge to set. 

Garnish with additional whipped cream and sprinkle with toasted coconut.