Monday, April 22, 2013

Icebox Pie with Creamy Lime Filling and Berry Medley

We've eaten this pie now for dessert, snack and breakfast.  It's sweet, tart, creamy, fruity and a little bit decadent while still being light and refreshing.  Icebox pie is meant to be refrigerated or frozen with a topping that doesn't have to be cooked.  This crust is a press-in pecan crust that's baked and cooled, and it's made with honey and maple sugar granules.  It's good right away, but definitely gets better after sitting overnight.  I can't wait to make this again, possibly with cinnamon in the crust, lemon in the filling and blackberries on top. 

You may also like:
Grain Free Chocolate Icebox Pie (made with cocoa, cream and a walnut crust)
Strawberry Icebox Tart made with avocados and bananas!
Whipped Coconut Cream Freezer Pie with a Mint Swirl and Chocolate Crust and
Grain and Dairy Free Grasshopper Pie

Icebox Pie with Creamy Lime Filling and Berry Medley
makes two 9" pies or one 13x9" pan

Sweet Pecan Crust
2 1/2 C almond meal
2 1/2 C ground roasted salted pecans
1/2 C butter melted
1/4 tsp salt
1/2 C honey
1/4 C maple sugar granules (or Palm Sugar)

Creamy Lime Filling
2 blocks cream cheese room temperature
3 C greek yogurt (or omit the cream cheese and use 5 C yogurt)
zest and juice of 2 limes
1 T vanilla
1/4 C butter melted
1 C honey

Berry Medley Topping
1 container each of organic blueberries, raspberries and strawberries
a drizzle of honey and vanilla

First preheat the oven to 350 and choose two pie pans or one large baking dish
(no need to butter these, there is enough butter in the sweet pecan crust)

Prepare the crust by grinding the roasted salted pecans in a food processor.  Grind until the pecans are small bits, but be sure to stop before they turn into pecan butter.
Mix with the almond meal, melted butter, salt, honey and maple sugar granules or palm sugar
Divide evenly between the two pie dishes and press from the center out to form an even layer
(you can leave the crust flat or push it up the sides of the dish for more of a pie crust edge)
Bake for 12-25 minutes depending on the size of the baking dish- watch carefully so the edges don't burn- this will happen fast!  You want the crust dry looking on top and a little browner on the edges.
Remove from the oven and let cool completely before topping

To prepare the Creamy Lime Filling, make sure the cream cheese is at room temperature
Use a hand mixer to blend well with the greek yogurt, lime zest and juice, vanilla, melted butter and honey
If just using yogurt, blend until combined.  If using cream cheese and yogurt, blend until there are no lumps.
Set aside in the fridge until the pie crust is cooled and ready for topping

Prepare the Berry Meddly Topping by first washing and dicing the strawberries
Mix with the other berries and top with a drizzle of honey and a splash of vanilla
Blend gently and let sit before serving

Assemble the pies by dividing the creamy lime filling evenly into the crusts and spreading flat across the top
Refrigerate for at least 1 hour before serving, but overnight is best.  Freezing works well too!
Top with the berries right before serving, or set them in a separate bowl with a spoon for people to top as they please.  (If you top with the berries too early, the juices will seep out and spread across the creamy filling and look messy).  To serve, slice the crust with a sharp knife into triangles or square pieces, wiping the filling from your knife after each slice. 

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