Key Lime Pie

Preheat oven to 350F

Crust:
1.5 cups whole almonds
4 pitted dates
1 Tablespoon Coconut Oil
(I didn't make up the date part.. here's some paleo crust recipes)
Put it all in a food processor and stop just short of nut-butter
Dump it into a standard pie pan (smear with coconut oil first) and, with your fingers, just mush it flat. Don't bother going all the way up the sides with it - though a visible crust looks good, you have to worry about it burning in the oven - too complex for a lazy caveman. Form the crust so it goes about half way up the sides. Pre-bake at 350 for 6-8 minutes - should be just a tad golden.

Filling:
4 teaspoons lime zest (you know... get the grater out)
1/2 Cup lime juice (fresh of course)
3 Tablespoons agave syrup (can use honey)
2 Tablespoons coconut flour
3 eggs
1 Cup Coconut Milk (Thai Kitchen brand recommended)
Get a whisk and mix it up real good. When pie shell is done, dump filling into shell and put back in oven for another 25-30 minutes (filling should appear to be set up). Hopefully the crust is actually covered. If not, don't let it burn - cover with foil near the end if you have to.