Have Your Cake and Eat it, Too!: Key Lime Pie

Key Lime Pie

1 1/4 C graham cracker crumbs (about 1 sleeve of graham crackers)

1/4 C butter, melted

1 C raw cashews, soaked for 4-6 hours or overnight (can skimp if you have a great blender)

3/4 C coconut milk

1/4 C coconut oil

3-4 limes, juiced (1/2 cup)

1 T lime zest

1/3-1/2 C agave or maple syrup

Preheat oven to 375 degrees F line a pie pan with parchment paper or a regular muffin tin with paper liners (muffin tin if you want to do smaller, individual pies)
In a food processor, grind graham crackers into a fine meal, then add melted butter and pulse to combine.
Press evenly into pie pan or muffin cups and bake for 10 minutes or until golden brown. . Remove and let cool.
Add all filling ingredients to a blender and process until creamy and smooth. Adjust flavors as needed for more tartness or sweetness.
Pour filling over the crust and tap to eliminate air bubbles. Top with a little more lime zest and cover loosely.
Freeze for 2-4 hours or until firm. Before eating, remove from the freezer for about 15 minutes (maybe more if yours was in the freezer longer). Enjoy within 2 weeks, though tastiest when fresh! Keep leftovers in the freezer.