Tuesday, April 17, 2012

Bottomless Key Lime Pie with Whipped Lemon Coconut Cream (SCD Friendly)

Bottomless you say...well you naughty little pie.  Where is your crust?  Truth be told, I'm still working on my own SCD pie crust and didn't want to wait any longer to share this recipe with you.  I do love crust, but this pie still rocks bottomless.  If you're a crust lover like me, then check out the crust recipe links below.  

After my friend Laura, from Gluten Free Pantry, made her no-bake vegan key lime pie, I started dreaming about it and wanted to make a SCD version.  I'm trying to "beef up" my SCD dessert list here.  The only thickener allowed on SCD (aside from eggs) is gelatin.  Luckily, it works just perfect for this recipe. I did try this recipe with eggs, but it was too eggy for my taste and didn't set up quite right.  If you like tart, well this dessert if for you.  I LOVE tart, it's my favorite (far more than the sweet, sweet chocolaty stuff my husband devours).  My daughter loves this pie like mommy, but my son (who is almost 3) says it's "spicy."  Cute.  The coconut cream is so sweet with a hint of lemon, and the light texture balances the thick tart lime filling.  I'm in love with this.  Thank you Laura for the inspiration!  

Ingredients

Lime Filling
-1 can SCD legal coconut milk 
-1/3 cup honey (not raw honey)*
-3/4 cup fresh squeezed lime juice (10-15 limes depending on the size)
-1 avocado
-1 envelope of gelatin*

How To
To food processor add: 
1.  Lime juice, honey and avocado.  Blend until well incorporated.
2.  Empty mixture in glass bowl.
3.  Add gelatin and whisk until incorporated 
4.  Heat coconut milk on stove top (do not boil) and add to 
lime juice mixture.  Whisk until well incorporated,
5.  Pour into pie dish (with or without a crust) and place in refrigerator for at least 8 hours.
6.  After the mixture has set, top with whipped lemon coconut cream

Lemon Coconut Cream
-Cream from 1 can of coconut milk*
-3 tablespoons honey
-1 teaspoon vanilla
-1/2 teaspoon lemon flavor 

How To
Add the whipped coconut cream when the lime filling is completely firm (in fridge for at least 8 hours).
1.  To a glass bowl add the honey, vanilla and lemon flavor.  Mix.
2.  Scoop out the coconut cream and add to the bowl.
3.  Mix on high with hand-held mixer until well incorporated.  
4.  Quickly top pie and place back in the refrigerator for several hours before serving. 

Notes:
*Raw honey contains pollen that is extremely irritating to a sensitive gut and digestion.  
*Place several cans of coconut milk in the coldest part of your refrigerator for several days.  Remember that each can is different, some creams will be thicker than others.  Use one with the thickest cream. 
*The Knox gelatin box contains 4 envelopes of gelatin, only use 1 envelope of gentian for this recipe. 
*SCD Legal Crusts: Honey Gram Cracker Crust, Dan's Awesome Pie Crust, Vegan Raw Pie Crust, Deep Dish Pie Crust 
Shared on: Fat Tuesday, Slightly Indulgent Tuesdays, Traditional Tuesdays, Tuesday Kids in the Kitchen, Allergy-Free Wednesdays, Whole Food Wednesdays, Real Food Wednesday, Gluten-Free Wednesdays, Pennywise Platter Thursdays, Full Plate Platter Thursdays, It's a Keeper Thursday,  Freaky Friday, Fresh Bites Fridays, Friday Food, Pot Luck Party Fridays, Feed Your Soul Friday, Fight Back Friday, Allergy-Friendly Fridays, Recipe Lion, Superfood Sunday 

42 comments:

  1. Amber Shea @Almost VeganApril 17, 2012 9:03 AM

    This looks blissfully creamy and delicious! I love using avocado in lime pie/pudding/mousse recipes. Now if only I could eat honey right now! :)

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  2. Thanks Amber. Well, starting today I've cut out ALL sugars for at least a week (leaving just a few fruits, apples and strawberries). We have all been suffering from miserable allergies and my son has literally been congested and sick for 2 months. Allergies are really bad here in Northern California, so I need to do something! Thus, I turn to food. I was totally inspired by this post: http://www.thewholegang.org/2012/04/how-i-got-rid-of-my-seasonal-allergies/

    Off to make one of her green smoothies...

    Hugs,
    --Amber

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  3. This looks lovely - shame I can't eat it :( Wonder if you can come up with a SCD legal vegetarian one? :)

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    • Hi Vicky,

      I tried with the eggs, but it just didn't work for me. Wish there were more binding options on SCD!

      Hugs,
      --Amber

      Delete
    • Tessa Domestic DivaApril 17, 2012 11:29 AM

      Oh my, yes please! And no crust = EASY!! i am so all over this...you need to get some social media buttons in your posts so people can easily share your genius! let me know if you want help. W/ vicky, you could try agar agar and scd legal sweeteners are? no coconut nectar? Stevia would work too...but some tweaking to compensate for less liquid..maybe.

      Delete
    • Thanks Tessa! Yes, please help me with the social media. I have no idea. I'll be in touch via email!

      Thanks for the suggestions. Unfortunately, agar agar is not legal on the SCD. The only legal thickeners are eggs or gelatin (very limited) and the only legal sweeter is honey. Vicky was referring to the gelatin, as she's a vegetarian. Eggs would work in this dish, I just didn't like how it tasted, plus it didn't set up right (but I only used 2 egg yolks). Less liquid would work too! :-)

      Delete
    • Tessa Domestic DivaApril 17, 2012 2:49 PM

      then scd and vegetarian would be a very limited and difficult diet to follow! I wonder why stevia is not allowed?

      Delete
    • Yes, I agree. And I'm doing SCD with no dairy, so it further limits my options (hence all my planning before I begin).

      From the SCD legal/illegal foods site regarding Stevia:

      "Its molecular structure resembles a steroid and the effects are unknown."

      Delete
    • Tessa Domestic DivaApril 18, 2012 9:27 AM

      so you know me, I had to experiment, i love a challenge! i left the gelatin out. So here's a vegan, raw version: I added 1/4 cup less lime juice, and then added 3 or 4 tablespoons coconut butter(i am sure coconut oil would work too) and whirred the whole thing, raw, in my blender. It set up beautifully, a mousse-esque/pudding texture but no wiggly wiggly!! I then used leftovers today for a smoothie: i added strawberries, milk, chia seeds, delicious!!

      Delete
    • Tessa Domestic DivaApril 18, 2012 9:28 AM

      oh and a bit more avocado to bind a bit further would work too!

      Delete
    • Hi Tessa,

      Wow! You're so cleaver. Thank you for this variation. I would love to try this version over the weekend. So, just to clarify, can you double check below for me. Thanks!

      Ingredients:
      -1 can coconut milk (I'll be using Natural Value, the only SCD legal milk)
      -1 avocado
      -3 tablespoons coconut butter
      -1/2 cup lime juice
      -1/3 cup honey

      How To:
      1. Mix all ingredients in food processor
      2. Transfer to pie dish
      3. Place in refrigerator to set up (I'm assuming?)

      Does this slice into a pie shape?

      Can't wait. :-)

      Delete
    • Tessa Domestic DivaApril 18, 2012 11:35 AM

      sounds about right..although I wasn't measuring! With a crust, this would slice I bet!

      Delete
  4. Ohhhh... this looks so good! I especially love the Lemon Coconut Cream Topping :)

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  5. Matt @ RecipeLionApril 17, 2012 11:54 AM

    This recipe looks great! I would love it if you linked up this post to my blog hop for a chance to win a cookbook prize package: http://ow.ly/aj76a

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  6. This sounds awesome. I love key lime and lemon meringue pies. I agree, it is hard to make the filling not eggy tasting. Unfortunately, Mike is weirded out by gelatin so I'm not sure this will work either. Maybe I'll take Tessa's advice and try agar.

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    Replies
    • Hi Kalinda,

      Thanks!

      The SCD is quite restrictive, which is why I'm trying to put together a nice list of desserts for myself. So if you're interested in vegan, please refer to Laura's recipe (link is in post text). It's vegan, which I would prefer, but alas, the only legal thickeners on SCD are eggs and gelatin.

      Hope you're having a great day!

      --Amber

      Delete
  7. Adrienne @ Whole New MomApril 17, 2012 6:28 PM

    I can't wait to make this! You're a genius!!!

    With a big hug,
    Adrienne

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    • Oh Adrienne, ha ha, you're too kind! I feel the same way about you awesome lady. :-)

      I've been thinking about you A LOT! I hope you're doing well. Sending a hug.

      Delete
  8. Adrienne @ Whole New MomApril 17, 2012 6:30 PM

    Does that coconut cream really work? I've heard it's tough to get it to work. And I only use homemade coconut milk---sigh. It doesn't seem to be the same stuff.

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    • Hi Adrienne,

      Yes it works, but all cans are different. So many sure you have several cans in the fridge and for many days (up to a week is good). I've made coconut whipped cream what feels like 100 times. I would usually recommend Thai Kitchen, but this has an SCD illegal gum ingredient. If you click on the link above in the coconut whipped cream ingredients, you can read a little more about the "cream" in the Natural Value milk. But by all means, if you're not following the SCD, just use some thickener, any gum will do. Works every time to make a really nice whipped cream (and frosting)! Hope this helps!

      Delete
  9. That is one gorgeous pie! I nee to get me some limes these weekend to whip this up.

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    Replies
    • Let me know how you like it. I find it quite satisfying - especially with the coconut whipped cream. If you aren't following the SCD, Thai Kitchen is my favorite coconut milk, it has a great cream. I find that it needs to stay in the fridge for at least 5-7 days to really firm up though, and get a few cans just in case. Just add some thickener (like a gum) if you need to (about 1/4 teaspoon per can of cream).

      Delete
  10. This pie looks out of this world Amazing Amber! Your pictures make me starving just looking at all the yumminess! I will be making this with my daughter this weekend-no doubt.

    Are you only using this brand of coconut milk now? I've been using Native Forest because their cans are BPA free. Is this brand more gentle on the stomach? Off to share this perfect pie!

    ReplyDelete
    Replies
    • Thanks Laura...well you were my inspiration for this after all, so thank you!!

      So regarding the coconut milk...this is a SCD specific recipe so one must use a SCD legal coconut milk. Fresh milk is best, but not always feasible. On the SCD, gums are illegal. Natural Value coconut milk is pure coconut milk (no gums or stabilizers). :-)

      Delete
  11. Great to know! How does this brand compare to Thai Kitchen and Native Forest? Similar success when cooking and baking with it?

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    • Hi Laura,

      It's a lot like Native Forest. Not as thick as Thai Kitchen overall, but a few have been really thick. It depends. For example, I recently went through 4 cans of VERY cold Thai Kitchen coconut milk...still runny after a week in my fridge! It just really depends on the can. A few of my readers have shared that their Native Forest coconut milk is as thick as Thai Kitchen, but I've yet to see this. So interesting. My advice is to always have a bunch on hand in case you get a few bad ones. :-)

      Delete
  12. Sounds like a plan friend! I buy Native Forest in bulk on Amazon, but maybe I'll try this one as well :)

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  13. I cannot wait to try this! SCD has come so far it's astounding. Genius to add an avocado!

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    • Hi Melanie,

      I so agree. There are so many wonderful blogs with amazing recipes for the SCD community. So great!

      Be Well,
      --Amber

      Delete
  14. gfe--gluten free easilyApril 19, 2012 8:43 AM

    The only thing better than Key Lime Pie is Bottomless Key Lime Pie!!! And free of so much and even SCD compliant ... this will make many, many folks happy. :-) I know I'm happy and want some of this pie right now! ;-)

    xo,
    Shirley

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    • Ha ha, thanks Shirley! Sounds like this recipe is for you then. I like how the gelatin holds it together so nicely without a crust. This is a snap to make too. I love the tart!! :-)

      Delete
  15. I will be making this ASAP, it looks and sounds soo good!

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  16. Ok that looks amazing and the ingredient list is heavenly. I booked marked this for my next sweet craving.

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  17. Hi Amber,
    This is a fabulous dessert. We just love a great Key Lime Pie and your recipe is awesome! Hope you are having a great week end and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

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  18. Debbie @ Easy Natural FoodApril 25, 2012 10:47 PM

    Yum yum Amber! I've been dreaming of something like this, but haven't gotten my a into g yet. But this sounds perfect, I'm gonna make it! Pinned it too :)

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  19. Awe, thanks Debbie. Glad I'm not the only one who dream about food! :-)

    Have a great weekend!

    Hugs,
    --Amber

    ReplyDelete
  20. Congratulations!
    Your recipe is featured on Full Plate Thursday this week. Hope you have a great week end and enjoy your new Red Plate.
    Come Back Soon!
    Miz Helen

    ReplyDelete

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