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Recipes by Amy Katz

Raw Key Lime Pie (The Blossom Cookbook)

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Raw Key Lime Pie from The Blossom Cookbook is a creamy no-bake dessert. It’s vegan, gluten-free, and delicious!

Raw Key Lime Pie (The Blossom Cookbook)

Have you been to any of the Blossom restaurants in New York City?

I’ve always heard how fabulous the food is, and after looking through The Blossom Cookbook, I really want to go!

But fortunately for you and me, the recipes from this new book are really easy to follow, so we can bring the restaurant to our kitchens!

(And you can win a copy of the book at the end of this post!)

Take this Raw Key Lime Pie, for example.

All you need are a few common ingredients, a high-speed blender and a food processor, and you can make this incredible dessert anytime you want!

The Blossom Cookbook (Raw Key Lime Pie)

I love how this book by Ronen Seri and Pamela Elizabeth is organized.

They start with Sauces & Dressings.

This really makes sense since you can build so many flavorful dishes from basic ingredients if you add a good sauce or dressing.

I’m looking forward to trying the Pistachio Pesto, Tahini Dressing, and Cashew Cheese.

Next up we have:

Appetizers

Side Dishes

Soups

Salads & Sandwiches

Brunch

Entrees

Desserts

I pretty much want to make ALL the recipes in this book.

But I’ve bookmarked the Cilantro Rice, Quinoa Salad, and Enchiladas to make next.

And I’m drooling over the Breakfast Burritos my friend Melissa made.

I also want to try the Fluffy Quinoa Pancakes.

However, first I had to start with dessert, which leads us to this amazing Raw Key Lime Pie!

Raw Key Lime Pie (The Blossom Cookbook)

According to the authors, the “key” to this recipe is using fresh lime juice.

I’m lucky to have a lime tree in my yard that produces massive juicy fruit.

This dish calls for 1 1/2 cups of fresh lime juice, which typically requires 12 limes.

But I only needed 5 from my tree!

And for the macadamia nuts and pecans for the crust, I always buy them from the bulk bins.

That way I only have to pay for the amount I actually need.

But if your store doesn’t have bulk bins and you need to buy large bags, I recommend storing the nuts in the freezer so they last a long time.

Raw Key Lime Pie (The Blossom Cookbook)

While I don’t spend much time making desserts, I can guarantee you that this one is really easy to make.

That’s one of the best things about raw desserts: they are delicious without worrying about oven temperatures and baking times!

I usually stick to really easy treats like Chocolate Chia Pudding and Pumpkin Pie Chia Pudding, but now I have a new dessert to add to my list.

Plus this one is definitely a hit!

And if you’re interested in trying more easy desserts featuring fresh fruit, check out my Apricot Crumble and Mini Blueberry Crumbles.

Now let’s make Raw Key Lime Pie!

Raw Key Lime Pie from the Blossom Cookbook is vegan, gluten-free, and deliciously creamy!

Raw Key Lime Pie
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4.6 from 10 votes

Raw Key Lime Pie

The “key” to this dish is the fresh lime juice—accept no substitutions! You won’t believe the fantastic texture of this pie—the avocados add an unbelievable creaminess to the filling.
Makes one 9-inch pie
Prep Time 30 minutes
Total Time 30 minutes
Servings 10
Calories 421kcal
Author Ronen Seri and Pamela Elizabeth

Ingredients

For the Crust

For the Filling

Instructions

Make the crust:

  • Lightly grease a 9-inch spring form baking pan with coconut oil.
  • Put the macadamia nuts, pecans, dates, salt, and vanilla in a food processor and process until the mixture is soft and easily workable. Press the mixture into the bottom of the prepared pan.

Make the filling:

  • Put the lime juice, agave, coconut milk, avocados, vanilla, salt, and coconut oil in a high-speed blender and blend until smooth.
  • Pour the filling over the crust, cover with plastic wrap, and freeze overnight. Thaw before serving.

Notes

Reprinted from THE BLOSSOM COOKBOOK by arrangement with Avery Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright 2017, Ronen Seri and Pamela Elizabeth
Calories: 421kcal | Carbohydrates: 33g | Protein: 3g | Fat: 32g | Saturated Fat: 8g | Sodium: 69mg | Potassium: 426mg | Fiber: 6g | Sugar: 22g | Vitamin A: 1.7% | Vitamin C: 18.6% | Calcium: 3.8% | Iron: 9.2%
Tried this recipe?Let me know what you think by leaving a ☆ rating and comment. And share your photo on Instagram and tag @veggiessavetheday and #veggiessavetheday!
Course: Dessert
Cuisine: American
Keyword: Raw Key Lime Pie

Enter to win a copy of The Blossom Cookbook! (U.S. Residents only, please.)

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Comments

All commentsI made thisQuestions

  3. I’ve made similar and it came out so good, even the kids loved it! Looking forward to making this variation and the book

    Reply

  4. Ah, this post makes me miss New York City so much! I’ve been to Blossom a few times. I can’t wait to get back there again, but in the meantime, this key lime pie looks amazing!

    Reply

  5. I haven’t, but would love to. I need to get back to NY, haven’t been there in over 20 years and now I could just eat my way across the city!

    Reply

  6. I have been to all of the Blossoms, and I love them! I’ve been waiting for them to come out with a cookbook for years.

    Reply

  11. I haven’t, but I’ve heard of it! My little sister lives there, so maybe someday I’ll get to visit her and we can go out to lunch!

    Reply

  14. I haven’t had the chance to visit them in NYC, but this pie does look amazing! Key lime is one of my favorites. I’ll have to give this one a go!

    Reply

  15. Ooooh, when I first saw the pictures I didn’t realize it was from the Blossom cookbook. I go to Blossom sometimes JUST to get this key lime pie. So excited to have the exact recipe now! Come visit me and I’ll take you there!

    Reply

  17. Oh my, that key lime pie looks amazing! I’d love to win this book. Dinner at Blossom in Chelsea is one of my most memorable, ever!

    Reply

  18. I’m really intrigued by the combo of these ingredients, as the key lime pie recipe I use is quite different – I’m so excited to try this because its looks so yummy !!

    Reply

  20. In my local market, there are 2 sizes of avocados. There are the smaller, single ones that fit in your palm and there are the big Hass avocados that come in bags of 3. You call for 2 avocados. Which size should I use for this recipe? It would help me even more if you can give a rough guesstimate measurement. Thanks!

    Reply

    • Hi Jessica! I used Hass avocados. Since this recipe is from a cookbook, I don’t know what side the authors intended, but I don’t think an exact measurement is crucial for this recipe. I hope this helps!

      Reply

  21. I made this recipe and followed it exactly and brought to my moms for mothers day, and I cannot figure out what went wrong; it was so tart no one could eat it. i used exactly 1 1/2 cup lime juice. They loved the crust though, everyone raved about the crust. The only thing is i did not freeze overnight and only froze for a couple hours could that have been what happened?

    Reply

    • I’m so sorry to hear that. And you used 1 cup agave? The only think I can think of is either your limes were extra sour or something was wrong with the sweetener.

      Reply

      • Just made this a second time and taste tested the filling after putting a half a cup at a time of lime juice ended up putting the whole cup and a half and tastes great, i think what i might have done last time was to use 12 limes without tasting.
        So just put in the freezer and i think it will be great. I also found this recipe for Raw Vegan Key Lime Ice Cream with similar ingredients i think i will try next. 🙂

        Reply

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