Why You’ll Love Key Lime Vegan Pie Recipe
This no‑bake pie comes together quickly with simple ingredients and delivers a zesty, satisfying taste that doesn’t feel “healthy” at all. The creamy avocado filling tastes like classic key lime pie — not like avocado — and is a crowd‑pleaser for both vegans and non‑vegans alike.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Crust
2 cups walnuts
1 1/2 cups medjool dates, pitted
1 teaspoon vanilla extract
1/2 teaspoon sea salt
Filling
2 cups pureed avocado
1/2 cup lime juice
1/4 cup maple syrup (adjust to taste)
2 tablespoons lime zest
1 1/2 teaspoons vanilla extract
1/2 teaspoon sea salt
Directions
-
In a food processor, combine ingredients for the crust until the mixture reaches a coarse, sticky consistency.
-
Press the crust into the bottom and slightly up the sides of an 8‑inch pie pan or springform pan and set aside.
-
In the same food processor, combine all of the filling ingredients until smooth, adding more or less maple syrup based on your preferred sweetness.
-
Pour the lime filling over the prepared crust and smooth the top with a spatula.
-
Chill the pie in the freezer overnight or until it reaches your desired consistency (you can eat it sooner for a mousse‑like texture).
Servings and timing
Servings: About 12 slices
Prep time: 10 minutes
Chill time: Several hours or overnight for best texture
Variations
-
Nut‑free crust: Substitute walnuts with a mix of sunflower and pumpkin seeds if you need the pie to be nut‑free.
-
Different sweeteners: Replace maple syrup with date syrup or agave to adjust sweetness or keep it lower glycemic.
-
Topped version: Add a coconut whipped cream and extra lime zest on top for a fancier presentation.
Storage/Reheating
-
Refrigerator: Store leftovers covered in the fridge for up to 3 days.
-
Freezer: Wrap individual slices or the whole pie in airtight wrap and freeze for up to 3 months. Thaw in the fridge before serving.
FAQs
How long does it take for this pie to set?
After preparing the pie, chilling it overnight in the freezer gives it the best firm texture, though you can eat it sooner if you prefer a softer, mousse‑like consistency.
Can I use regular limes instead of key limes?
Yes — regular limes have a similar tartness and work perfectly if key limes aren’t available.
Does this pie taste like avocado?
No — when combined with lime juice, zest, and maple syrup, the avocado flavor becomes creamy and citrusy rather than tasting like avocado.
Can I make this pie without a food processor?
A high‑speed blender can work too, but a food processor gives the best texture for the crust.
Is this recipe sugar‑free?
Not completely; it uses maple syrup for sweetness, but you can experiment with a sugar‑free liquid sweetener if needed.
Can I use a different nut for the crust?
Yes — pecans or almonds can be substituted for the walnuts based on preference.
What if I don’t have a springform pan?
A regular pie dish works fine — just press the crust firmly and slice directly in the dish.
How do I prevent the filling from browning?
Since this is a no‑bake pie with avocado, keeping it chilled and covered helps preserve color and freshness.
Can I add toppings?
Yes — toasted coconut, lime slices, or coconut whipped cream are great additions.
Is this pie suitable for special diets?
Yes — it’s vegan, paleo, gluten‑free, and dairy‑free, making it suitable for many dietary needs.
Conclusion
This Key Lime Vegan Pie is a delicious, plant‑based twist on a classic dessert that’s easy to make, fun to serve, and sure to delight a wide range of eaters. With its zesty lime flavor and creamy texture, it’s perfect for warm weather gatherings or any time you’re craving a refreshing sweet treat.
Key Lime Vegan Pie
This Key Lime Vegan Pie is a creamy, no-bake dessert made with simple, wholesome ingredients. It’s gluten-free, dairy-free, and refined sugar-free—perfect for a refreshing, healthy treat.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 2 hours 15 minutes (including freezing time)
- Yield: 1 6-inch pie (6-8 slices)
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegan
Ingredients
- 1 cup raw cashews (soaked in hot water for 1 hour, then drained)
- 1/2 cup fresh lime juice (about 4–5 limes)
- 1/2 cup coconut cream (thick part from a can of full-fat coconut milk)
- 1/4 cup maple syrup
- 1/4 cup melted coconut oil
- 1 tbsp lime zest
- 1/2 tsp vanilla extract
- 1/8 tsp sea salt
- 1 1/2 cups almond flour
- 2 tbsp maple syrup (for crust)
- 2 tbsp coconut oil (for crust)
- 1/4 tsp sea salt (for crust)
Instructions
- Line a 6” pie pan with parchment paper or lightly grease it.
- In a bowl, mix almond flour, 2 tbsp maple syrup, 2 tbsp melted coconut oil, and 1/4 tsp sea salt until a dough forms.
- Press the crust mixture evenly into the bottom of the pie pan. Set aside.
- In a blender, combine soaked and drained cashews, lime juice, coconut cream, 1/4 cup maple syrup, 1/4 cup melted coconut oil, lime zest, vanilla extract, and 1/8 tsp sea salt.
- Blend on high until the mixture is smooth and creamy.
- Pour the filling over the prepared crust and spread evenly.
- Chill the pie in the freezer for at least 2-3 hours or until set.
- Remove from freezer 10-15 minutes before serving for easy slicing. Store leftovers in the fridge or freezer.
Notes
- Use only the thick part of the coconut cream from a chilled can of full-fat coconut milk.
- Adjust lime juice and zest to your preferred tartness.
- To make slicing easier, let the pie thaw slightly before cutting.
- This pie can be made a day in advance and kept frozen until ready to serve.
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 8g
- Sodium: 80mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg
