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This beautiful, creamy, indulgent, lemon-lime, mile-high, icebox pie just so happens to be good for you. How is that possible? It's also friendly for a wide-range of dietary restrictions because it is gluten-free, dairy-free, grain-free, sugar-free and raw. With one minor adjustment it is also vegan-friendly. Ever so slightly adapted recipe courtesy of my friend Joy Hinterkopf

Joy’s Prize Winning Secret Ingredient Tropical Icebox Pie | Grain Free, Gluten Free, Sugar Free, Dairy Free, Raw.

Rebecca Lindamood
Prep Time 15 minutes
Total Time 15 minutes
This beautiful, creamy, indulgent, lemon-lime, mile-high, icebox pie just so happens to be good for you. How is that possible? It's also friendly for a wide-range of dietary restrictions because it is gluten-free, dairy-free, grain-free, sugar-free and raw. With one minor adjustment it is also vegan-friendly. Ever so slightly adapted recipe courtesy of my friend Joy Hinterkopf

Ingredients
  

For the Crust:

  • 3/4 cup whole raw almonds
  • 1 cup unsweetened finely flaked coconut
  • 6-20 pitted dates

For the Filling:

  • 6 perfectly ripe avocados
  • The juice and zest of 4 lemons or more
  • the juice and zest of 2 limes
  • 1 cup extra virgin coconut oil heated just to the melting point: 76°F.
  • 3/4 to 1 1/2 cups honey Use agave instead to make this pie vegan., or more to taste
  • 3/4 teaspoon vanilla extract
  • 1 pinch of salt

Optional Garnish:

  • Thinly sliced limes
  • lime zest

Instructions
 

To Make the Crust:

  • Add the almonds and coconut flakes to the work bowl of a food processor fitted with a metal blade. Process until it is the texture of fine fresh bread crumbs. Add 6 pitted dates to the work bowl and process until the dates are completely ground into the nuts and coconut. Open the food processor and pull out about a tablespoon of the mixture. Press it firmly together in your hands. If it clumps, it's ready. If it falls apart and doesn't hold together, return it to the food processor and add dates, 1 at a time, processing and testing after each addition, until it clumps well. Turn the mixture into a deep dish pie plate and press it firmly and evenly on the bottom and up the sides of the pie plate. Put the pie plate in the refrigerator while working on the filling.

To Make the Filling:

  • Wipe or rinse the food processor work bowl and blade clean. Halve and pit all of the avocados. Use a spoon to scoop the flesh from the shells into the work bowl of the food processor fitted with a metal blade. Immediately add the lemon and lime juice and zest, coconut oil, 3/4 cup of the honey, vanilla extract and salt. Fit the lid in place and process until smooth. Taste the mixture. If it needs additional sweetness or acidity, adjust it with more honey and/or lemon juice. Remember that things taste less sweet when they're frozen so you might want the mixture slightly sweeter than you think you'd like it. Scrape the filling into the prepared pie crust and smooth or mound it as you'd like. Put it directly into the freezer until the surface is firm (about 2 hours), then cover with plastic wrap directly on the surface of the pie.

To Serve the Pie:

  • If you wish, you can garnish the pie with thin slices of lime and a scattering of lime zest. Slice the pie into wedges of desired size and serve while still frozen like an ice cream pie.

Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.

did you make this recipe?

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