Key Lime Pie

I make this at least once a week.  My favorite pie!  From The Bee's Knees Kitchen

Key Lime Pie

Macadamia Nut Crust:

• 1 1/4 c Macadamia Nuts
• 1/4 c Cashews
• 2 tbls Coconut Oil, melted
• 2 tbls Agave Nectar
• Pinch of Celtic Sea Salt

To make crust, process the macadamia nuts or cashews in the food processor until they form a fine meal. Add the coconut oil and salt and continue until the nuts form a wall on the side of the food processor. Empty into a pie pan and firmly press crust into place and place in the freezer while you prepare the Key Lime Filling.
Key Lime Filling:

• 4 Avocado, cut into small cubes
• 1/2 c Lime juice
• 1/2 c Agave Nectar
• 1/2 c Coconut Oil, melted
• 1 tbls Lime zest

To make the filling, add all the ingredients in a blender and blend until smooth and fluid. Avocado can turn brown quicker if you over blend so be sure to blend just enough till smooth. Pour into the Macadamia Nut Crust and freeze about 1-2 hours or place in the fridge overnight to set. To serve top with a little shredded coconut.
Makes 1 9″ Pie

Personal note:  I've substituted the nuts with walnuts and Bob's Mill Golden flax meal before and each way is excellent!