Coconut Key Lime & Raspberry Pie

Makes 1 pie

Crust:
1 package whole wheat graham crackers
1 stick of organic butter
1 cup toasted pecans
1/2 cup Sucanat
Zest of nutmeg, to taste

Preheat oven to 350* F. Place the above ingredients in a food processor, and blend until it is moist, crumbly and fully combined. Place crumb mixture in a round pie pan and use a round bottom bowl to press the bottom flat and work the mixture up the sides of the pan evenly. Bake for 20 minutes, remove and allow to cool while making the filling.

Filling:
3 medium sized ripe avocados, pitted & peeled
1 cup unsweetened full fat coconut milk
1 cup fresh squeezed key lime juice
3 tablespoons raw agave nectar
1 teaspoon key lime zest
Pinch of sea salt
1 cup fresh raspberries

Combine above ingredients in a high speed blender and blend until smooth. About 3 minutes. Pour the filling into the pie crust and refrigerate until it is cold and filling has set. Add extra lime zest and fresh flowers if desired. Avocado’s are a great source of healthy fats and make a perfectly creamy & green filling for this amazingly simple pie.

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