{Gluten and Dairy Free} Bottomless Key Lime Pie

I would really love to make this recipe from Tasty Alternative. It sounds perfect for having company over.  I really love how she decorated it, too. This is on my to do list! Go here to her wonderful website.

photo from the Tasty Alternative

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