Coconut Key Lime Pie:
Normally my first attempts at making a dish don’t always come out perfect. This one however did! This Key Lime Pie is practically a complete meal in itself, high in protein, low in carbs, gluten free, and sugar free. It’s creamy, sweet and refreshing, great for an afternoon snack or as a dessert. This came out absolutely delicious and would make this again and again! Again I apologize for the minimal pictures. Hope you enjoy!
1 cup low fat coconut milk
3 whole eggs
½ cup of Greek yogurt
1 scoop Level 1 Vanilla Ice cream protein powder
¼ cup of fat free ricotta cheese
1 cup of lime juice
1 lemon peel grated
1/3 cup unsweetened shredded coconut
3 tbsp. chia seeds
1 cup stevia
1/3 cup maple syrup
2 tsp. guar gum or xanthan gum or cornstarch
1 tsp. vanilla extract
1 tsp. lemon extract
1 cup almond or coconut flour
3 tbsp coconut oil
¼ cup unsweetened coconut flakes
Combine ingredients together and press firmly into the bottom of a round baking glass. Bake at 350 for about 15 min. Pour custard on top.
In a saucepan on medium heat combine coconut milk, Greek yogurt, stevia, maple syrup, ricotta cheese, and vanilla extract and whisk together stirring frequently. When the mixture becomes warm add in the xanthan gum and chia seeds, whisk together. Stir occasionally on a low flame until a pudding like mixture is formed. Add in the lemon peel, lime juice, protein powder and egg yolks and continue to stir until desired consistency (pudding) is reached. Remove from flame and allow the mixture to cool. (if thickness is not achieved add just a little bit more xanthan gum.)
Pour mixture into pie crust (see below) and bake at 350 for about 20 minutes. Remove and allow to cool before placing in fridge overnight. Garnish with lemon and coconut flakes.