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Process the crust ingredients in a food processor. The longer they process, the finer the crust, so it’s up to you. Add more maple syrup if the crust doesn’t stick together.
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Press your crust into an 8 x 8 pan. You can use a bottom of a glass to smash the crust onto the bottom.
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Put all filling ingredients except the zest in a high powered blender in the order listed, and blend until smooth and creamy. If the filling is too thick, add a little water tablespoon by tablespoon to thin if desired. I've added close to a 1/2 cup of water before.
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Add 1/2 of the key lime zest, and briefly blend.
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Pour filling mixture on top of the crust.
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Smooth out the filling with a spatula.
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Garnish with the remaining key lime zest.
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Freeze to solidify, take out of the freezer about 15 minutes before serving, and enjoy!
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Keep refrigerated 3-4 days or in the freezer for up to a month.