Grain & Egg Free Mango Lime Cream Pie! (With Dairy Free and Low Sugar directions)
This pie is HEAVEN! On Thanksgiving given the choice I have always reached for any of the cream pies! Usually there is just Banana cream or Coconut cream (and I love those too!) but this year I thought I would come up with something a little more creative and unique to wow my family! This recipe did NOT disappoint. Because its a bit tropical tasting its awesome through the summer too. The flavors really pop..you will love it I promise! It can be made with Tequila or Coconut Rum which I HIGHLY recommend. It takes it to another level. But..if you wish to leave those out thats ok too! There are directions to make it either way.
First you’ll need to start by choosing your pie crust. You can go with store bought or homemade. If you want to make your own, I have two super popular recipes!
1 cup blanched Almond Flour or Cashew Flour
7 Tbsp Starch (Tapioca, Arrowroot or Potato Starch)
1 Cup of Granulated Honey or Organic Cane Sugar
3 ½ Tbsp Melted Butter or Ghee(Coconut Oil is fine too)
Zest from 2 Limes.
Mango Pie Filling:
1 ½ Cup of Heavy Cream or Heavy Coconut Milk from a can. (reserving ¼ cup of this cream)
1 Tbsp Gelatin
3 ½ Cups of Diced Fresh Mangos
¾ cup of honey (*OR omit and use stevia to taste)
⅛ tsp of salt
5 Tbsp of Lime Juice
½ cup of Tequila or Coconut Rum (Note: If you wish to omit this- swap it out for an extra ¼ cup of cream and ¼ cup of mango)
Make pie crust of choice ahead of time and bake, set aside to cool.
Next make the crumb topping. Mix together the Almond Flour, Starch and honey. Stir in the melted butter and lime zest to form clumps. Line a small baking sheet or dish with parchment paper and pour in the crumb topping spreading it out as much as possible. Bake at 350 degrees for 18-20 minutes until lightly golden and crisp to touch. Let it cool.
While the crumb topping is cooling, make the pie filling
In a small microwavable bowl mix ¼ cup of the cream and the gelatin, microwave for 1 minute to bring it to a bowl. (This can also be done over the stovetop) Add the hot gelatin mixture to your blender (or food processor)
Next add the rest of the heavy cream, mango, honey, salt, lime juice and tequila and process until smooth.
Pour into the prepared pie crust, top with the crumb topping. Place in the fridge at least 6 hours or best, overnight
This pie can be kept at room temperature and will hold its shape for the perfect slice, but for the best tasting, freshest pie keep it stored in the fridge.