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Punchy Lime Pie

By Esther Hopper

Crust:
2 cups soaked & drained almonds
2 cups soaked & drained pecans
2 cups date

Blend together in a food processor, and press it onto the bottom and sides of a 9” pie plate or spring form cake pan.

Filling:
About 6 medium bananas
The juice from 5 key limes
About 1 tsp vanilla

Blend in a blender of Vitamix and pour the filling into the crusted pan. Freeze it until solid. Eat as much as you can before someone else does!

 

 


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