I don't know how my Mom makes her Margarita Pie, but I clearly remember being delighted by it. The combination of lime-flavored ice cream and a chocolatey Oreo Cookie crust seemed like a bazaar concept to me at the time, but chocolate and lime has since become a mix that I drool over. This Margarita Pie doesn't use any Oreos, or even have any ice cream in it, but it took my mouth back to being eleven years old, when I regularly said I was "full" at dinner time and ready to move on to dessert.
I ate my dinner first this time around. It didn't make a difference: the pie was just as good. Sitting on the back porch on a hot summer's evening with good company, this dessert was the perfect close to the day.
The chocolatey crust in this recipe is sweetened with dates (did you know that dates are high in potassium and magnesium? They may taste a bit like caramel, but they actually have 23 amino acids), so go ahead: have a second slice! The crust, however, takes a back seat to the pie filling. I was ready to eat the entire batch of filling before it made it into the pie crust, but self constraint prevailed and the pie was made. This filling tastes like key lime pie in ice cream form. As soon as the pie was complete, I wished there was four times as much.
Next time. There will be four times as much.
This recipe was shared on the Allergy Free Wednesday's.
Margarita Pie (Paleo, Vegan, Raw)
For the Crust:
1/2 cup dates, pitted
1/3 cup raw sunflower seeds
1/3 cup desiccated coconut
2 tablespoons raw cocoa powder
Dash of salt
For the Filling:
2 very ripe bananas (if you can not get your hands on very ripe bananas, you may need to add a little bit of honey--somewhere between 1 teaspoon and 2 tablespoons, depending on the sweetness of your banana- to sweeten the filling)
1/2 cup lime juice
Zest of 2 limes
1 to 1 1/2 cup coconut milk
1. Place all the ingredients for the crust in a food processor and pulse until a corse but sticky meal forms. Use your fingers to press the mixture out in a pie pan in an even layer.
2. Place all ingredients for the filling in a blender. Blend until smooth and creamy. Pour over crust, and use a spatula to spread into a smooth, even layer.
3. Cover the pie with plastic wrap (try to stretch the wrap over the pan so that it does not touch the filling), and place in the freezer so that it sits flat. Freeze for 3 hours, or until the filling have frozen.
4. About 15 minute before serving, place on counter to soften (this will make it easier to slice). Serve!
Optional: Garnish with thin lime slices.