Ingredients

• Crust
• 2 c. THRIVE Macaroon Cookie Mix
• 1/2 c. Hot Water
• Dairy/Sugar Free Sweetened Condensed
• 3/4 c. Raw Cashews, soaked and drained
• 1/2 c. Honey (or maple syrup, agave nectar, coconut nectar, etc)
• 1/4 c. Coconut butter (also called manna. Not oil or cream)
• 1 tsp. THRIVE Summer Limeade (Seasonal)
• 1 tsp. Pure Vanilla
• 1/3 c. Water
• Filling
• 1 Dairy/Sugar Free Sweetened Condensed Milk recipe (or 1 can)
• 1 tbsp. THRIVE Summer Limeade (Seasonal)
• 1/2 c. Water
• 1/2 c. THRIVE Scrambled Egg Mix
• 1/2 c. Water

Directions

1. Prepare the Crust
2. Preheat oven to 350 degrees F
3. Mix Macaroon Cookie Mix with 1/2 cup hot water and let sit for 5 minutes
4. Pour into a greased pie plate and spread evenly on bottom and up sides of plate, greasing your fingers with coconut oil if necessary
5. Bake crust for 18-20 minutes until golden on the edges and bottom is firm
6. Remove crust from oven
7. Dairy/Sugar Free Sweetened Condensed "Milk"
8. Soak the cashews for 20 minutes in hot water. This step is not necessary if you have a high speed blender such as a Vitamix or Blendtec, but may need to add more water to get the right consistency
9. Add all ingredients for the milk to a blender and blend until silky smooth. Add more water as necessary to get the right consistency. It should be thick, but flow nicely
10. Prepare the Filling
11. Mix 1 Tb THRIVE Summer Limeade Powder with 1/2 cup water and stir until dissolved
12. Whisk Scrambled Egg powder with remaining 1/2 cup water to get a thick mixture similar to egg yolks
13. Add lime juice and eggs to the milk mixture in the blender and blend until smooth on low to reduce air bubbles
14. Pour the filling into the baked crust and bake for 15-18 minutes until set. It shouldn't jiggle
15. Cool completely and refrigerate before serving
16. Top with whipped topping if desired