Paleo Key Lime Pie

Bad news first....

I mentioned that over the weekend I made a very successful Paleo recipe and a not so successful one.  Here is the not so successful one.

It's a combo of various recipes on the web with a few adjustments.

Paleo Key Lime Pie

Crust:
1 1/2 cup almond flour
pinch of sea salt
1 tsp cinnamon
1 tsp agave
1/3 cup coconut oil

Preheat the oven to 350 degrees. Lightly grease pie pan.  Mix all ingredients, and spread out and onto the edges of the pie pan. Bake for 10 minutes

Filling:
1 1/2 cups almond milk
3 egg yolks
2 eggs
2 tbsp agave
1/3 cup key lime juice
a dash of salt

Bump oven up to 375 degrees.  Heat milk in saucepan, stirring constantly, until steaming.  Whisk egg yolks, eggs, and agave until light yellow and creamy.  Add key lime juice and salt.  Add almond milke to mixing eggs.  Pour into crust and bake 30-35 minutes.  Middle will still be "wobbly" when done, because custard firms as it cools.  Refrigerate for at least 2 hours before serving. 

Topping:
1 can coconut milk
1 tbsp agave

Whisk until creamy and fluffy.

Crust ready to go!  I don't have a tart pan and my springform pan was too big, so I had to use a baking dish.



The filling had a thick foam, but don't worry, all those bubbles burst in the oven.


 I overwhipped the topping and it separated.  Also, the pie tasted more like a quiche than a pie.  It needed more lime and more agave.  The texture was good and the crust great.

You can't really see it, but there is "whipped cream" on this piece of pie.

*****If you make this recipe, I suggest doubling the lime juice, maybe adding some zest, and doubling the agave.

I will likely try it again with these modifications, because compared to other Paleo dessert recipes, not a lot of specialty ingredients are required.

This pie does make for a great smoothie!  The past 2 mornings I have thrown a piece in the blender, added 1/2 scoop of vanilla protein powder, zested and juiced 1 lime, tossed in a handful of spinach, some ice, and topped it all off with almond milk for a very tasty breakfast. (I am very cheap efficient and avoid wasting anything!)


Have you ever made a recipe that was a flop, then tried to modify to make it better?