Lime Pie

Ingredients

Crust mixture (fructose free)
100 gr. almond powder
15 gr. coconut butter (desodorized)
1/2 egg
pinch of vanilla

Filling:
140 ml. lime juice (4 limes approx.) or lemon juice
100 gr. rice syrup (for fructose intolerance) or 80 gr. liquid honey
55 gr. sour cream or coconut cream
170 gr. avocado (for fructose intolerance) 
pinch of vanilla

Topping (optional)
150 gr sour cream
1 teaspoon of rice syrup (for fructose intolerance) or liquid honey

Instructions:

If you want to do a fructose free lime pie then make the crust of this quiche recipe. Otherwise, you can better use a sweeter crust, such as the one for the apple pie or the cheesecake.

Spread the crust in a cake tin for pie of about 18 cm.

In a food processor blend all the ingredients for filling.

Pour the filling on the pie crust.

Place in freezer for at least 1 hour.

Optionally, spread the topping onto the pie and freeze again for 2 hours.

Remove from freezer and let sit 30 minutes before serving to soften.