SERVES 8
Ingredients
2Вј cups almond flour
1 tablespoon palm sugar
3 tablespoons coconut oil, melted and cooled
ВЅ cup coconut milk
Вѕ tablespoon tapioca flour
1Вј teaspoons tapioca flour
1 tablespoon grated lime zest
Вѕ cup lime juice (6 limes)
6 ounces coconut milk
8 ounces honey
ВЅ cup coconut milk
1 teaspoon vanilla extract
Coconut oil for greasing pie plate
Preparation
1.В В Adjust oven rack to middle position and preheat oven to 325В°F. Lightly grease a nine-inch pie plate with coconut oil.
2.В В Process almond flour and palm sugar together into fine, even crumbs in a food processor (about 30 seconds). Add 3 tablespoons melted and cooled coconut oil to the food processor and pulse to incorporate (about 5 pulses).
3.В В Sprinkle mixture into prepared pie plate. Using the bottom of a measuring cup, press crumbs into an even layer on the bottom and sides of the pie plate. Bake crust until fragrant and beginning to brown (12 to 14 minutes). Allow to cool completely on a wire rack (about 45 minutes).
4.В В Add ВЅ cup coconut milk and Вѕ tablespoon tapioca flour to a bowl and whisk until smooth. Let stand for 5 minutes.
5.В В Sprinkle 1Вј tablespoons of tapioca flour over three tablespoons lime juice in a bowl and whisk together. Microwave until mixture is bubbling around the edges and tapioca flour dissolves (about 30 seconds). Whisk again and set aside.
6.В В Whisk together 6 ounces of coconut milk and 8 ounces of honey in a bowl. Set aside.
7.В В Process coconut milk and tapioca flour mixture together in a food processor, then add the coconut milk and honey mixture and continue processing until smooth (about 1 minute). With processor still running, add the remaining 6 ounces of coconut milk, nine tablespoons of lime juice, lime zest, and vanilla. Process until thoroughly combined (about 1 minute). Add the entire contents of the food processor to a saucepan and heat over medium-high heat, whisking constantly, until thickened (5 to 7 minutes). Cool to room temperature.
8.В В Scrape mixture into the cooled pie shell and smooth top. Cover with plastic wrap and refrigerate until firm (at least three hours, or up to two days). Cut pie into eight slices and serve.
