It’s Lime Time

It’s time for a recipe, and with the temperature heating up here’s a cool recipe to beat that heat . . .

I found this recipe some time back—I don’t know where I got it and I’ve seen it floating around the internet—but it’s great and a family favorite:

Punchy Lime Pie

By Esther Hopper

Crust:

• 2 cups soaked & drained almonds
• 2 cups soaked & drained pecans
• 2 cups dates

Filling:

• About 6 medium bananas
• The juice from 5 key limes (regular limes will also work)
• About 1 tsp vanilla

Directions:

1. Blend crust ingredients together in a food processor, and press it onto the bottom and sides of a 9” pie plate or spring form cake pan.
2. Blend filling ingredients in a blender, Vitamix, or food processor and pour the filling into the crusted pan.
3. Freeze it until solid.

Find a cool place in the shade and enjoy a slice!