Thank you so much for visiting Fork and Beans to check out this super decadent, incredibly rich Raw Lime Coconut Pie. We are so pleased that you are here! We hope that you not only make this pie for dessert for all your loved ones and friends, but that you also enjoy every bite. 
Unfortunately Cara is not in right now. Her mom is in town and while the two of them are gallivanting around Los Angeles, eating their way through the city and also shopping until they are dropping, Cara did want to thank all of you from the bottom of her heart for being some of the greatest salt on this earth. She says that it’s all because of YOU that her recent cookbook release has been a success. She was not expecting any of it and has been completely blown away by your responses to her. 
If you want, leave a comment with your name, email, and website (optional). Cara would love to hear from you! She is probably eating a slice of this pie as we speak (or as I write and you read) and she would probably want me to tell you that you should give this a try too. Creamy, coconutty, and citrusy. The three C’s are present in this pie.
Yield:
Print
PinIngredients
For the pie:
- 1/2 c. raw cashews, soaked for 4+ hours, drained
- 7 oz. coconut cream (1/2 a can)
- 1/4 c. nondairy milk
- 1/4 c. lime juice
- 1/2 c. unsweetened shredded coconut
- 3 Tbsp. raw agave or maple syrup
- 2 Tbsp. coconut oil, melted
- zest of 1 lime
For the crust:
- 1 1/2 c. raw almonds
- 6 Tbsp. coconut oil, melted
- pinch of sea salt
For topping:
- Shredded coconut
Instructions
- In a food processor, break up the almonds until it is a rough crumb/flour-like.
- Pour into a medium bowl and add the oil and salt until well-combined.
- Pour onto a pie tin and form into a crust by patting down with your hands.
- Freeze while you are working on the filling.
- For the filling, place all of the ingredients into a high-speed blender with an S blade until completely smooth and thick. Adjust flavor for sweetness to preference. Pour on top of crust, coat with shredded coconut and chill in the fridge for several hours or in the freezer for 1 hour.
Nutrition
- Serving Size: 1 slice
- Calories: 416
- Sugar: 15g
- Sodium: 39mg
- Fat: 39g
- Saturated Fat: 21g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 0mg
Please leave your comment after the beep. Beep. P.S. This is really Cara. 
Karolina
November 23, 2014 at 8:30 amI’ve made the cake and I can tell you – this is a little bit of heaven! 🙂
pamela Frost
January 20, 2015 at 3:17 pmQuick question, what did you do with the cashews?
Cara
January 20, 2015 at 3:39 pmOops, it appears as if some of the recipe didn’t transfer over with the new recipe card format. Sorry about that, I fixed it! xo
Taylor
August 11, 2014 at 5:43 amI LOVE the look of this pie – cannot wait to try. And I love what you do on your blog here. A true pioneer for baby bloggers like me. Thank you thank you.
Gemma
August 8, 2014 at 2:38 pmHaha, at first I thought you asked someone to write that post for you. Funny way to write this post Cara, you fooled me! :-p
This raw cake looks amazeballs! It’s so summerish and decadent! Yum yum!
xoxox
Megan
August 7, 2014 at 9:52 amCara, What do you think about this product: http://www.amazon.com/Lets-Do-Organic-Creamed-Coconut/dp/B00113ZZ5U/ref=sr_1_1?s=grocery&ie=UTF8&qid=1407429942&sr=1-1&keywords=coconut+cream
Have you tried it? I don’t think I can get unsweetened coconut cream in my town, but I have this on hand and wonder if it might work…
Cheers!
Megan
Megan
August 7, 2014 at 9:54 amOn second thought, I could send you a packet to try! 😀
Becky Striepe
August 7, 2014 at 7:00 amCongratulations on releasing your cookbook! So exciting!
April
August 6, 2014 at 7:08 pmLooks and sounds fabulous! Can’t wait to try it! 🙂
Shirley Braden
August 6, 2014 at 6:19 pmHaha! Too funny! Coconut pie is my very favorite and yours looks exceptional, Cara. Have a ton of fun with your mom, dear! And so very, very happy that your cookbook is doing so exceptionally well!
xoxo,
Shirley
Willow @ Will Cook For Friends
August 6, 2014 at 5:57 pmYUM. This pie sounds so, so good! Love the photos. And I am so excited about your book… I just got an email from amazon that my pre-order shipped, and should be here any day, now. I can’t wait!
Susan
August 6, 2014 at 4:53 pmI haven’t been able to find cans of coconut cream (other than those that also contain the milk) – what brand do you use, and where can I get it?
The Peace Patch
August 6, 2014 at 3:29 pmThank you for this sweet easy treat…I haven’t had lime pie in sooo long! Cheers! 🙂
Kate
August 6, 2014 at 3:10 pmOh man, this looks amazing! And you totally had me fooled, as well. Congratulations on everything! 🙂
Laurel
August 6, 2014 at 2:37 pmWhen was the coronation Princess Fork Ghost Writer? Hope you ladies are having too much fun but not enough to get arrested. xoxo
jane
August 6, 2014 at 2:04 pmBtw, which restaurants have you taking your mom to?
jane
August 6, 2014 at 2:01 pmI thought you had a friend fill-in. Haha. This pie looks and sounds amazing and I hope you have an amazing success!!
sarah
August 6, 2014 at 2:00 pmI totally thought you’d been hijacked by some mysterious pie-man! Glad to see you’re still you. 🙂
Topaz
August 6, 2014 at 1:24 pmHave preordered your book though I am unsure how anything can be preordered! Really looking forward to receiving it from Smazon. Hope it does better than your wildest dream!
hippymomelizabeth
August 6, 2014 at 12:40 pmWay to go Cara Im Happy your Happy. All buy your book soon -k- Your recipe looks great. I just wanted to say you’ll need another makeover now that your FAMOUS ! Sending Green Love to You from Las Vegas! XO
The Vegan 8
August 6, 2014 at 11:48 amHaha I fell for it too!! Gorgeous pie!
Jan
August 6, 2014 at 11:32 amoh you fooled me! I thought you had a ghost writer at first 🙂