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lime cheesecake

Probiotic Lime Pie

Stephanie-Marie
This probiotic pie has ingredients clean enough, you could eat it for the occasional treat breakfast. This recipe fills a 9 inch pie dish, but you could use a bigger dish and only press the crust into the bottom of the pan. Praise God and Enjoy!
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Ingredients
  

Crust

  • 1.5 cups almond flour
  • 2 TBSP coconut sugar
  • 3 TBSP butter
  • Pinch Quality salt (I love Baja Gold)

Filling

  • 1.5 cups dates (pitted, chopped small and lightly packed)
  • 8 oz container Nancy's probiotic cream cheese, softened
  • 2 cups whole milk sour cream with live active cultures (homemade or Nancy's whole milk sour cream)
  • 3/4 cup fresh lime juice
  • 2 2 probiotic capsules
  • zest from 1 large lime + more for "topping"

Instructions
 

  • Preheat the oven to 350℉.
  • Add all crust ingredients to a large bowl and mix well until dough forms.
  • Press the crust into a 9 inch pie dish. Bake in preheated oven for 10 minutes.
  • When pie is baked, remove from oven and set it on a cooling rack until room temperature.
  • Add all filling ingredients to a blender and blend on high until very creamy. (I use a VitaMix.)
  • Pour filling into crust and chill in fridge for 12-18 hours. Grate extra lime zest over pie, add lime slices to top if desired. Serve cold, store extra in fridge.