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Punchy Lime Pie
By Esther HopperCrust:
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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Disclaimer: The staff of HFR, Inc. and Southern Botanicals are not doctors and do not diagnose, prescribe for or treat any disease, nor do they dispense medical advice. Our mission is to provide information which the individual may apply according to his own free choice. Herbs and herbal formulas are classed as foods; any mentions of them and their uses are intended solely as nutritional support. No health claims of any kind are made for any product or formula mentioned herein. If you have or may have an illness, consult your licensed health practitioner. HFR, Inc. and Southern Botanicals are not affiliated with any physician or health practitioner.
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