This was an experimental mish mosh of two recipes plus my own ideas with pretty nice results for a 'not-too-sweet' gluten-free dessert. I chose to change the lemon curd recipe to lime to follow a mexi-cali inspired dinner of spicy Tortilla soup and a California chopped salad with grilled shrimp. Probably would have made more sense to take a picture of the pie before I cut it, but didn't think of it.
Pre-heat oven to 350.
In food processor combine:
3/4 cup of blanched almond flour
1/4 tsp salt
3/4 cup unsweetened shredded coconut
Pulse to combine.
Gentle melt over low heat:
1/4 cup coconut oil
Then mix the coconut oil with
1 TBSP agave nectar and
1 tsp vanilla extract.*
If the mixture seems too oily you could add more flour. Either almond, or if you have it coconut flour to get it to a press-able texture, much like a wet graham cracker crust mix.
Then press into a tart or pie pan. Bake until golden about 7-12 minutes. Then cool.
In a double boiler over gently simmering water place:
6 TBSP butter
1/2 cup honey
When well combine mix in:
4 large eggs, beaten, stirring constantly.
1/2 cup lime juice (about 4)
Grated zest from 4 limes
Continue stirring until mixture thickens and coats the back of a spoon. (like when making pudding). This can take up to 30 minutes.
Pour filling into crust and chill.
Garnish with fresh whipped cream.
*I just started making my own vanilla extract by placing 6 vanilla beans in a quart of vodka and letting it steep for a month. Theoretically this can be kept going indefinitely by adding more beans and vodka.