If there’s one dessert I’m known for, it’s this raw pie, which I make for every special occasion (and many not-so-special ones, too). More than one person has suggested I sell it, but instead, I’m giving the recipe to you. 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. (If I have candied nuts on hand, I blend those up instead of the pecans for the crust.) For the filling, I make an occasional cheater’s exception to my no-cashew rule, because nothing beats the creamy texture they achieve (macadamia nuts will ably sub in, though). Do not dehydrate the cashews, or they won’t be creamy. Since this is supposed to be sweet and tart, ½ cup sweetener goes a long way. You might be tempted to use bottled Key lime juice—never! Squeezing the Key limes is worthwhile work, but if you can’t find the tiny green fruits, use regular limes.
Serves 8
Make the crust: In a bowl, toss the pecans, hemp seeds, shredded coconut, and salt. Spread on two dehydrator trays lined with nonstick dehydrator sheets and dehydrate at 118°F for 24 hours, flipping halfway through. (Or bake on a parchment-paper-lined baking sheet at 350°F until fragrant and lightly golden, 15 to 20 minutes.) Let cool.
Break the mixture apart, transfer to a blender or food processor, add the dates, and pulse until the mixture is sticky and holds together when pinched. Press into a 9-inch springform pan, pressing the crust across the bottom and up the sides of the pan.
Make the filling: Combine all of the ingredients in a blender and process until smooth, 30 to 45 seconds. Pour into the pie shell and freeze until solid, at least 8 hours or up to 24. Garnish with lime slices and a squeeze of lime juice. If desired, serve with a dollop of Sweet Coconut Cream.