If there’s one dessert I’m known for, it’s this raw pie — I make it for every special occasion (and many not-so-special ones, too).
The crust starts with soaked, dehydrated nuts, which I blend with coconut and bind with rich, sticky Medjool dates before pressing into a springform pan.
For the filling, I use cashews because nothing beats the creamy texture they achieve (macadamia nuts will ably sub in though).
You might be tempted to use bottled Key lime juice — but don't! Squeezing the Key limes is worthwhile work, but if you can’t find the tiny green fruits, you can use regular limes.
Raw Key Lime Pie