Gluten-Free Lime & Coconut Pie

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This is a special recipe we made for our friends Kim, Amanda and Ashley. Ash is a vegan, and her mom, Kim, & sister, Amanda, are both gluten-free. All three ladies are originally from the coast. We had fun thinking of a sweet treat to suit the diets of all three that reflected something tropical and beachy to give them a taste of home!
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Gluten-Free Lime & Coconut Pie
Crust:

1 cup brown rice flour

1/2 cup garbazo bean flour

1/2 cup King Arthur Flour Gluten Free flour blend

1 cup Earth Balance, softened (coconut oil will work, too)

1/2 cup sugar (we used Florida Crystals organic)

1/4 cup unsweetened coconut flakes
Preheat over to 350.  Combine all ingredients in a food processor and pulse until blended. You can also mix by hand – just as effective. The dough will be very moist.
Spray a baking dish with non-stick spray or grease with coconut oil.
Press crust into a large glass baking dish or two 9-inch pie dishes.
Bake @ 350 for 15-20 minutes, until edges are browned.
Filling:
1/4 cup King Arthur Flour Gluten Free flour blend
6 teaspoons Ener-G Egg Replacer, whisked with 8 Tabl. water
1/2 cup unsweetened coconut flakes
 1   1/4 cup sugar (we used Florida Crystals organic)
1/4 cup agave syrup
zest of 3 limes
juice of 3 limes
1/2 tsp. baking powder
1 tsp. vanilla
Mix all ingredients while crust is in oven. The filling will be liquid-y.  When crust is done, pour mixed filling over crust. Put back in oven at 350 for 20 minutes, until edges are bubbly and top is baked. Allow to cool on counter-top for 20-30 minutes before placing in fridge. Chill at least two hours to setup the filling  (overnight is better!) before serving.

(If desired, serve topped with powdered sugar, or non-dairy whipped topping. We like Soyatoo Rice Whip. )

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