Key Lime Pie

Mr. CaliMac's parents have quite a few avocado trees on their place and try to keep us well supplied.  Every once in a while, usually when I get caught up in activities and forget to refrigerate our bounty for gradual ripening, we end up with waaay too many, even for guacamole.  In these happy times, I make the following pie (and smoothies, guac, delicious avocado bisque and the elusive avocado raw fudge). 

 

KEY LIME PIE


Crust:
1 cup unsweetened shredded coconut
1 cup macadamia nuts
1/4 tsp sea salt
1/2 cup medjool dates


Filling:
4 ripe avocados, medium size
3 Tbsp coconut oil
1 tsp lime zest (optional, but I enjoy the flavor. Omit if you prefer a silky, smooth filling)
4 Tbsp lime juice
1/2 cup honey
pinch sea salt


Place the coconut, nuts and salt into a food processor and process until coarsely
ground. Add dates and process until the mixture begins to cling together. Press into
a 9-inch pie plate and place in the refrigerator while making your filling.


Clean canister of food processor. Add all filling ingredients to canister and process
until smooth. Pour into crust and chill until firm.  An hour of chilling will yield a pudding with a crust; chilling overnight will yield a pie you can slice and serve.  Up to you!