KEY LIME PIE is another pie my friends remind me to make. Fresh key limes is the secret ingredient. Try and get the key limes instead of regular limes. It tastes just as good either way. The first time I had the Blonde Giraffe’s” key lime pie in Key West, Florida I was hooked. It was that good. Using a family recipe from their Brazilian grandmother, the Blonde Giraffe‘s pie shop flourished and delivered key lime pies all over the U.S. (No longer delivers (the pies) and the Blonde Giraffe has moved). They added key lime zest to the whipped egg white topping. Instead of their traditional evaporated milk, we will be using whipping cream + cream cheese. We will also be adding avocado to this health -TRENDY key lime pie!
BLONDE GIRAFFE – Home of the award winning KEY LIME PIE! When I came down to Florida, my sister would leave a Key Lime Pie in the freezer for us. What a treat! I would get up at night and wander into the kitchen for a treat and hack away at the key lime pie like a block of ice. It was just as good frozen! I guarantee it!
300 grams cream cheese
200 ml whipping cream for mixing with avocado
150 ml Whipping Cream
1 medium-large Avocado, cut into big cubes
1/4 cup sugar – Stevia, organic coconut sugar, etc.
30 ml water
2 tbsp. fresh lime juice
Zest of 2 limes
1 sachet Gelatin Powder
- 1 cup shelled walnuts
- 3/4 cup graham cracker crumbs
- 1 tablespoon sugar substitute
- 1/2 teaspoon crushed anise seeds
- 1/4 teaspoon salt
DirectionsHeat oven to 350 degrees F. In food processor, pulse walnuts until finely ground. Add graham cracker crumbs, 1 tablespoon sugar, anise seeds and salt; pulse just until combined. Add 2 tablespoons water; pulse until ingredients are thoroughly combined and resemble wet sand. Press into bottom of an 8 1/2-inch springform pan. Bake 20 minutes; cool completely.
The walnuts are a healthier option. The tiny amount of anise seeds give it an interesting flavour.An almond crust would also be a very healthy option.
This easy-to-make crust contains just three ingredients and browns up beautifully. You might even like it better than traditional pie crust!
- 1-1/2 cups almond flour
- 3 tablespoons butter
- 3 tablespoons sugar substitute
Instructions (pie crust)
- Melt the butter.
- Combine the sugar and almond flour in a bowl.
- Pour the butter into the almond mixture and stir until well combined.
- Scrape down the sides of the bowl frequently until all the almond flour is incorporated with the butter and the dough forms a moist ball in your hands.
- Place the ball of almond flour dough on the bottom of the nine-inch spring form pan.
- Use your fingers to press the dough evenly out the sides.
1. Zest the lime first before extracting the juice. Set aside the lime zest and juice
2. Place the gram crackers in food processor until finely ground. Add 8-12 dates (less is better), Hint: moisten the dates with the water -use kitchen sheers to cut and drop the dates into the crumb mixture before turning the blender on. Add salt and melted butter. Process until a moist crumb forms. Press crumb mixture onto the bottom of a 10 inch diameter spring form pan or 10 inch diameter mousse ring. Chill in the freezer for 10 minutes to set.
3. Boil 150 ml of whipping cream in a small sauce pan and add it to the gelatin powder in a medium bowl, stir for 2 minutes until completely dissolved. strain through fine sieve. Cool it down.
4. Using a food processor combine avocado, cream cheese, sugar, 200 ml. whipping cream, lime juice, zest and 30 ml of water until everything is smooth and well combined.. Pour in the cooled gelatin cream mixture and continue processing until well combined, cream and smooth in texture.
5. Pour avocado lime cheese cake into the prepared cake pan and smooth the top. chill in the freezer for 1 hour to set.
6. Release the pie from the pan if using spring form pan. If using a mousse ring (which I used I this recipe) use a blow torch and run around the edge of the ring to loosen the mousse and remove the ring.
7. Garnish with lime slices and zest on top.
Whipping Cream (optional)
You can substitute quark (even cottage cheese) for the cream cheese to have a lighter side. My aunt (German influence) always uses quark in baking her cheese cakes. For this recipe I was able to produce an 8 inch and one 4 inch pie. This recipe can fill a 10 inch pan too.
WHIPPING CREAM: People sometimes use half and half as a substitute (12% milk fat) for whipping cream. “Whipping cream” is made up of 30 percent fat, while cartons labeled “heavy cream” or “heavy whipping cream” must contain 36 percent milk fat. The fat gives stiffness to the cake or pie. That is why we added the gelatin -for stability. Evaporated milk contains 7.5% milk fat. Remember…the evaporated milk is still susceptible to microbiological spoilage even though the evaporated milk is packaged in cans and heat-sterilized. Tropical countries use evaporated milk a lot since refrigeration may be a problem in some areas.