Amayzine

Healthy vs Unhealthy

I had it for the first time in Miami. And it was (also thanks to the setting and my company, because: South Beach and a handsome American) immediately the absolute best I have ever tasted: Key lime pie. Did you know that you can only call this delicious pie Key lime when it is made from real limes from Key West? Actually, I should also say that I have a recipe for you today for a lime pie without the Key.
Original is the best, but also immediately the unhealthy version. Healthy, this pie is still quite calorie-rich (so don't go overboard), but with unrefined sugar and healthy fats. Which one will it be?

HEALTHY LIME PIE

BASE

400 grams of almonds

500 grams of medjool dates, pitted

2 tbsp melted coconut oil

2 tbsp coconut oil

FILLING

5 ripe avocados

juice of 3 limes

zest of 1 lime

225 ml maple syrup

4 tbsp coconut milk, (let the can sit in the fridge overnight and then use the solid part from the can and discard the liquid)


PREPARATION BASE

  1. Put the almonds in the blender and mix until you get small pieces. Don't make them too fine.
  2. Add the dates and coconut oil and mix until all the dates are fine and the mixture is sticky.
  3. Take a large pie dish (20-25 cm). Press the almond and date mixture firmly against the bottom with a spatula.
  4. Set the dish aside.

PREPARATION FILLING

  1. Pit the avocados and remove the skin.
  2. Put the avocados together with the lime juice, maple syrup, and coconut milk in the blender and mix everything until completely smooth and creamy.
  3. Pour the mixture over the base and place the pie dish in the freezer.
  4. Let the pie set in the freezer for about an hour to an hour and a half. Check in between, the pie should not freeze.
  5. Grate the zest of the remaining lime and sprinkle it over the pie.

NOT SO HEALTHY LIME PIE

4 egg yolks

400 ml condensed milk

5 limes

200 ml whipped cream

135 grams unsalted butter

12 digestive biscuits

45 grams white caster sugar

PREPARATION

  1. Preheat the oven to 175 degrees.
  2. Grease a pie dish of 20-25 cm with a little butter.
  3. Put the biscuits, sugar, and butter in the blender and mix until you get crumbs.
  4. Put the dough in the pie dish, spread it over the bottom, and make about 1 centimeter against the sides.
  5. Bake the base for 10 minutes and set it aside.
  6. Beat the egg yolks in a mixing bowl. While whisking, add the condensed milk.
  7. Add the lime juice, mix it, and then pour the filling into the pie dish.
  8. Put the pie back in the oven and bake for 15 minutes.
  9. Remove the pie from the oven, let it cool, and then place it in the fridge for at least a night.
  10. When serving, whip the cream stiff and spread it over the pie.
  11. Garnish with the lime zest.

Source image: KITCHEN CAT