This past weekend was a whirlwind of driving, apartment hunting, packing, and saying goodbye. We woke on Saturday at 5:30 (that’s right, in the morning) to make the 5 hour drive down to Mankato. Our mission: tour no less than 7 apartments and duplexes in order to find the next Hobbit Hole.
And let me tell you, people: some of those places were scary. We’re talking rats-in-the-walls, a-drug-dealer-is-my-neighbor kind of scary. But some were really nice. We applied to our top two choices and now we wait to hear back from the landlords to see if we have a place to live come this Saturday. Wait and pack.
On Sunday, we packed until we literally ran out of boxes (about 6 hours). The good news is we have most of our stuff ready to go and managed to give even more stuff away to Goodwill. *Note: If you are a friend or relative, please never, NEVER give me presents of stuff EVER again. Just buy my book. Or give me cash. Or cheese. But for the love of all that is holy, please do not buy me more stuff. I’ll just have to move it again.*
After we were done packing for the day, Shane and I had one last bonfire with some of our Bemidji crew. The idea was pretty last minute, but I was really touched by how many people showed up to wish us well, tell lame jokes around a fire, give us hugs, and promise to visit Magnificent Mankato. We won’t have a lovely yard in Mankato, so we had to burn the rest of our firewood. Mission accomplished. How bittersweet.
At this point in our venture, we are pooped. We want to nap. To hire movers. To obtain magical, Harry Potter-like powers so the boxes float on the moving truck with the wave of a wand. But mostly, we want PIE.
And not just any kind of pie. The kind that is cool, satisfying, and refreshing. The kind that will put a pep in your step and some sass in your attitude. I’m talking Key Lime Pie.
Intimidated? Don’t be. This recipe is stupid easy and CRAZY delicious. All you need is a blender, really. Oh, and some limes. I supposed I cheated because the limes I used are not Key Limes, just regular old limes. But one bite of this amazing pie and you won’t either know or care. It is that good.
Key Lime has always been one of my favorite pie flavors, but I figured it was way too hard and time consuming to make. Not so! This recipe comes together in a matter of minutes. As a bonus, it is made with whole food ingredients like coconut milk, cashews, and oatmeal. And it is totally raw–no baking required.
Coconut Key Lime Pie. Yum. So, sit back, prop your feet up on a few well-packed cardboard boxes, and take a bite of what is quite possibly the best pie in the world. You’re welcome.
Julia’s Coconut Key Lime Pie
For the Filling:
1 1/2 cups cashews, soaked for 2-4 hours
3/4 cup coconut milk (light or full fat)
1/4 cup coconut oil, melted
1 tsp vanilla
1/3 cup lime juice (I even added a bit more, maybe just shy of 1/2 cup. I like my pie sassy.)
1/2 cup maple syrup
Pinch of sea salt
1-2 tsp organic lime zest (optional)
For the Crust:
1 cup regular rolled oats
1 cup shredded coconut
1/4 cup coconut oil, melted
1/2 tsp salt
1 heaping TBSP Sucanat or other granulated sweetener of choice
1. Make the crust: put all ingredients for the crust in a blender or food processor and blend until the mixture turns into crumbly goodness.
2. Place a round of parchment paper in the bottom of a pie pan and press the crust into the bottom of the pan. Nice. Place that bad boy in the fridge. You’re ready to make the filling!
3. Drain the water from those soaking cashews. Pour the cashews into the blender. Add all other filling ingredients. Blend until thick and creamy.
4. Now’s the time to taste that filling to see if it is limey enough for you. I added more lime juice at this point, but you do what is right for you.
5. Once the filling is tweaked to perfection, take the crust out of the fridge and pour the filling on top. Sprinkle with some more lime zest if you like.
6. Pop the pie into the freezer. After about an hour, move the pie from the freezer to the fridge for maybe 2-3 more hours so it is nice and set. *Note: Tell you the truth, my friend Stefania and I couldn’t wait that long. We took the pie out of the freezer before an hour was up and ate it while it was still a bit gooey. Didn’t matter. It was all kinds of awesome.*
A tropical beach, ukuleles playing in the background, and your toes in the sand