½-3/4cuplime juiceapprox. 2-3 large limes or 4-5 small (depending on how tart you like it, we like ¾ cup)
⅓cupwhite granulated sugar use coconut or date sugar for an unrefined sugar option
½teaspoonground gingeroptional
Optional Garnishes
lime slices, lime zest, shredded coconut
Instructions
Prepare your pie crust of choice and blind bake according to its directions. If you're using my oil-free pie crust, bake for 15-20 minutes, until the edges are golden. Set aside to let cool before filling.
Add all the filling ingredients to your blender and process until smooth. Then pour the mixture into your crust and spread as evenly as possible.
Freeze overnight, or for a minimum of 4-6 hours. Once frozen, rest at room temperature for 5-10 minutes, to make it easier to slice, then garnish and serve.
Notes
If you don't have a high-speed blender, soak your cashews in hot water for 30 minutes and then drain, before blending with the remaining ingredients. This will help them soften, making them easier to blend.Make sure to plan ahead, as this pie tastes best when frozen for at least 4-6 hours.This pie is more tart than sweet. If you prefer a sweeter pie, increase the sugar to half a cup, noting that this will increase the calorie content, too.If you prefer extra tart, use up to ¾ cup of fresh lime juice. You may also add 1-2 teaspoons of lime zest for extra zing.Nutritional information is for one slice (or ⅛th) of the lime pie, including my oil free pie crust. If you're using another crust, nutritional info will vary.