Smooth and Alive Kiwi Lime Pie with Graham Cracker Crust

Crust:
1 cup pecans
1 cup oats
1 cup figs (soaked overnight)
1 1/2 cups pitted dates
2 tablespoons cinnamon
2 teaspoons nutmeg
2 teaspoons carob powder
2 teaspoons allspice


Grind the pecans well in a food processor.  
Add the oats and grind these well, also.  
De-stem the soaked figs and process with the pecans, oats, and spices.
Then, incorporate the dates into the food processor as well.  
Your dough should be thick and easy to mold.  
Press the dough into a pie pan, evenly distributing it on the bottom and the sides.

Filling:
5 cups shredded coconut
1 cup key limes or regular limes, juiced
1 cup local honey
water blessed with love
4 ripe kiwi fruits


Grind the dried coconut shreds in a coffee grinder or blender until you have a very fine powder. 
Soak half of the coconut powder in hot water for 2 hours.
Then strain the water from the coconut. 
(Reserve this juice for a tasty beverage!) 
Add the lime juice with the soaked coconut powder and the honey. 
Stir in enough of the rest of the coconut powder to get a very stiff consistency for your pie filling. 
It should be thick like custard. 
If necessary, grind more coconut and continue adding the powder until you have a thick pie filling. 
Spoon the mixture into your waiting pie crust.

Cashew whipped cream:
1/2 cup soaked cashews
2 tablespoons local honey
1 teaspoon vanilla
4 tablespoons good water (just enough to blend nuts into thick cream)


Blend the cashews in a blender with honey, vanilla, and water 
according to your sweetness preference 
and just enough water to allow the mixture to blend. 
Top the pie with a layer of cashew cream. 
Chill in the refrigerator for at least 3 hours. 
Garnish with pansies just before serving. 
These edible flowers are as delicious as they are lovely.


From Local Wild Life by Katrina Blair.