Written by April Ashcroft
No ‘Key’ Lime Pie
My kids and grandkids love this pie as much as I do. It’s cool, fresh, and a perfect summer dessert.
Cashew Date Crust (for one pie)
Ingredients:
3/4 cup cashews or other nut
3/4 cup oats
10 small, pitted dates
1 teaspoon vanilla extract
Procedure:
Chop finely in a food processor until crumbled mixture starts to hold together. Press enough crust mix to cover an 8-inch pie pan. There will be some left over. Roll into balls for a yummy treat.
Pie filling (for one pie)
Ingredients:
1/2 cup fresh lime juice
1/4 cup fresh lemon juice
35 pitted deglet dates
1 large avocado
1 teaspoon vanilla extract
Procedure:
Soak dates in juices for 8 hours. Add to blender jar along with avocado and vanilla. Blend until smooth. Pour over prepared cashew date pie crust. Let the pie set up for 4 hours in the refrigerator or freeze if desired. Take out of freezer ½ hour before serving.
April Ashcroft is the co-founder of the Vegetarian Society of Utah. She adopted the vegan lifestyle in 1991, holds a certificate in plant-based nutrition from Cornell University, and teaches regular cooking classes at The Kitchen Corner in St. George.
After years of developing recipes and collecting research on the health benefits of a plant-based diet, she has published two cookbooks, “Whole Food Goodness” and “Whole Food American Favorites.” Her newest release is available at The Kitchen Corner and online. Visit health4lifecooking.com or follow her blog at health4lifecooking.blogspot.com.
