Thursday, November 4, 2010
Key Lime Pie (cheesecake!)
3/4 c pecans
3/4 c almond flour
2 T lard
2 tsp honey
1/4 tsp salt
1/4 tsp nutmeg
Puree pecans in food processor (if almonds are whole, grind those first) then add rest of ingredients. bake at 325º for 15-20 minutes. Allow to cool completely before adding filling.
4 c tangy yogurt, strained overnight (Should yield 2 cups cream cheese)
juice from 1&1/2 limes, plus rind for extra limey-ness
1/2 c heavy cream, optional
1/4 tsp vanilla, optional
1/2 c honey
1/4 tsp pure stevia extract powder (or an additional 1/2 c honey)
(You may like it sweeter, I enjoy the tanginess.)
Beat all ingredients aside from cream, taste for your preference. If you want a fluffier result, beat cream with electric mixer until you have firm peaks, and then gently fold into lime mixture. Spread into cooled crust and put in freezer for a few hours until firm.
(Alternatively, you can make the day before and leave in freezer overnight, and just put it in the fridge to soften a couple hours before serving.)
GrainFreeFoodie for getting me started on the crust!