Well, hello there beautiful! Happy hump day! What’s new in everyone’s lives? The weather here in Minnesota is gorgeous today, and I’m painting even more of my house to cover up the ugly yellow-brown color on the walls, so I’m a pretty happy camper today. I’m also going to try a new CrossFit gym tomorrow! You all know I love my current gym, Alchemy, but we use these weird weights called torpedos, and I hate them. They pretty much look like 2 kettlebells connected together to look like a dumbbell. I far prefer working with a barbell, which we only do in their strength classes. And since myself + others have asked many times to have a strength class added to the morning lineup (because I’m not trying to workout until after 8pm), and it never happens – I’ve decided to check out some new places. Gotta do what you gotta do, right?
Anyway – on to this pie. I made this pie back in the spring for Easter, and the version I made then was not very good. In my opinion, it was way too sour. I had been trying to make a paleo key lime pie without using condensed milk, so I was working around it with egg whites and coconut milk, but it just didn’t work. And for some reason, it took months for me to realize that I know how to make paleo sweetened condensed milk. I’ve even posted the recipe on here before, because I use it to make my Paleo Fudge. What the fudge. I don’t know why it took me so long to realize it, but I finally did, and now this Paleo Key Lime Pie tastes like it should! Tart, but still sweet, with a graham cracker inspired crust. This would be perfect for the upcoming holidays, or just because it’s seriously delicious. Make it for yourself, no one’s judging.