the ingredients in this Key Lime Pie will surprise you. the main ingredient for the filling is....avocados! i had my doubts at first. but trust me...it is divine! (and i don't even really like avocados!!) i made this for a group of friends, and had them try it before telling them what was in it. none of them had a clue that avocados were used! and they all finished every single bite!what you'll need for the crust:
(i used my food processor to grind whole almonds until very fine)for the filling:
(i think i ended up using 3 avocados, but depending on the size, you might need more)
a note about the key lime juice. if you have access to fresh key limes, use fresh juice. i happened to have this juice in my fridge, so i used it. but it does have ingredients in it that would not classify it as Clean Eating. at the time i was still making my way through some leftover items in my fridge that i hadn't thrown out, and since i wasn't totally sure of this recipe yet, i decided to use it. but if you truly want this to be a Clean Eating recipe, squeeze your own key limes or find some bottled juice that does not have preservatives in it.to make the crust:
as for pans, you can use a regular pie pan, individual muffin tins or tartlet pans like these:
i found these at World Market a few years ago and love using them for individual pies. 
for the filling:melt your coconut oil first, then:
taste for sweetness and tartness and add more honey or lime juice until its the way you like it.
freeze for 1-2 hours. the filling will firm up, like the consistency of ice cream. let thaw out for 5 minutes before serving. you can also refrigerate, but the filling is more like pudding if you do that. i think its better to keep them frozen and then let them thaw just a few minutes before digging in.i also piped some honey whipped cream on the edges right before serving:
top with a berry and you have the perfect summer dessert!
here's the recipe card for you:
let me know what you think!
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