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Lime Pie

Pie Crust

Ingredients

100 g (1 c.) all purpose flour
90 g (½ c.) whole wheat flour
½ tsp salt
75 ml (1/3 c.) mild olive oil
35 ml (2 ½ Tbsp.) soymilk
 + ½ or 1 Tbsp more as needed

Instructions
Sift the flour two times. Whisk in the salt. Pour in the oil and then the soymilk and mix together. If the dough seems dry, add a little soymilk. When the dough starts to form, place it on a sheet of baking paper and gently knead together. Form a ball.   Roll out the dough between to pieces of baking papper of plastic. Place the dough in a pie form, crimp the edges and prick with a fork. Or for a prebaked pie crust: bake at 220° C (425° F) for about 15 minutes. Make sure not to burn it.

Filling

Ingredients
1 ½ dl (2/3 c) raw cashew nuts
6 dl (2½ c) water
1 small avocado
6 Tbsp. cornstarch
1 ½ dl (2/3 c) raw sugar
¼ tsp. salt
Juice of two limes
Zest of two limes

Instructions
Blend the cashews, avocado, cornstarch, sugar, and salt until very smooth. Place in a small pot and bring to a boil. Let cook for 2 – 3 minutes. Remove from heat and add the lime juice and zest. Pour into the baked pie crust. Chill thoroughly.

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