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    Home » Recipes » Vegan Dessert Recipes

    Raw Key Lime Pie (The Blossom Cookbook)

    By: Amy Katz · Published: Apr 12, 2017 · Last modified: Oct 6, 2020 · This post may contain affiliate links. · As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe - Print - Pin
    Special diet: gluten-free, soy-free, vegan

    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 ½ 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. 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

    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
    4.77 from 17 votes
    Print Pin SaveSaved! Rate Email recipe + ingredient list
    Special diet: gluten-free, soy-free, vegan
    Course: Dessert
    Cuisine: American
    Prep Time: 30 minutes
    Total Time: 30 minutes
    Servings: 10
    Calories: 421kcal
    Author: Amy Katz

    Ingredients

    For the Crust

    • 1 ¼ cups macadamia nuts
    • 1 ¼ cups pecans
    • ½ cup dates, (pitted) soaked in water for 1 hour
    • 1 pinch salt
    • ¼ teaspoon vanilla extract

    For the Filling

    • 1 ½ cup lime juice, (fresh, from about 12 limes)
    • 1 cup agave
    • ½ cup coconut milk, (full fat)
    • 2 avocados, (ripe) halved, pitted, and peeled
    • 2 tablespoon vanilla extract
    • ¼ teaspoon salt
    • 1 ¼ cups coconut oil
    Prevent your screen from going dark

    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
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    Nutrition

    Calories: 421kcal | Carbohydrates: 33g | Protein: 3g | Fat: 32g | Saturated Fat: 8g | Sodium: 69mg | Potassium: 426mg | Fiber: 6g | Sugar: 22g | Vitamin A: 85IU | Vitamin C: 15.3mg | Calcium: 38mg | Iron: 1.7mg

    Nutritional information is an estimation only.

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    About Amy

    Amy Katz is a vegan recipe developer, photographer, and Certified Vegan Nutrition Health Coach. She loves sharing delicious plant-based Mediterranean diet recipes that home cooks of all levels can enjoy. Her easy vegan recipes have been featured on HuffPost, LIVESTRONG, Healthline, Parade, VegNews, BuzzFeed, MSN, Greatist, Country Living, Insider, Brit+Co, Well+Good, and more. She lives in Orange County, California with the love of her life, Brad, and their adorable black cat, Ozzy.

    Reader Interactions

    Comments

    All commentsI made thisQuestions
    1. Lisa

      May 09, 2021 at 1:01 pm

      Can I use frozen avacado?

      Reply
      • Amy Katz

        May 09, 2021 at 1:15 pm

        I haven't tried that, but I don't see why not.

        Reply
    2. Emily

      May 01, 2021 at 7:45 pm

      5 stars
      I made this & was a huge hit! Thanks for recipe!! How long before serving do you let it thaw/take out of freezer?

      Reply
      • Amy Katz

        May 02, 2021 at 9:03 am

        That's fantastic, Emily! I let it thaw in the refrigerator overnight.

        Reply
    3. Jonathan

      September 07, 2019 at 3:34 pm

      5 stars
      That's the cafe gratitude recipe.

      Reply
    4. Natalya

      July 28, 2019 at 7:41 am

      5 stars
      My daughter who doesn't normally like avocado or nuts said this is the best key lime pie she has ever had. I agree with her! Thank you for posting this recipe! I just ordered the Blossom cookbook since we loved it so much.

      Reply
      • Amy Katz

        July 28, 2019 at 1:44 pm

        That's fantastic, Natalya!

        Reply
    5. Rebecca Jones

      February 07, 2019 at 6:18 pm

      I followed the instructions but the filling was very liquidy. I froze it overnight and then put it in the refrigerator to thaw. I didn’t get to it until the next day and it was runny again. So do you just let it thaw slightly then eat it?

      Reply
      • Amy

        February 08, 2019 at 11:37 am

        Hi Rebecca, Yes, you only thaw it for a little while before you eat it. It needs to stay frozen to stay firm.

        Reply
    6. Steve

      February 03, 2019 at 1:30 pm

      How long does it take to thaw before eating? Thanks!

      Reply
      • Amy

        February 03, 2019 at 2:58 pm

        I like to let it thaw about 30 minutes or so.

        Reply
    7. Kevin

      January 06, 2019 at 5:01 pm

      5 stars
      I just banged this out. It's kind of unfair that I need to wait till tomorrow. Looks good and taste tasted approved.

      Reply
    8. BigFrog

      December 28, 2018 at 11:50 am

      Is it really 2 tablespoons vanilla extract in the filling? Seems like alot!

      Reply
      • Amy

        December 28, 2018 at 12:01 pm

        Yes, that's what the recipe calls for. It's from The Blossom Cookbook.

        Reply
    9. Lauren

      August 18, 2018 at 7:48 pm

      5 stars
      I made this and it was amazing! my whole family loved it! Thank you!

      Reply
      • Amy

        August 20, 2018 at 11:52 am

        I'm so happy to hear this! Thanks Lauren!

        Reply
    10. Alafair

      May 28, 2018 at 7:29 pm

      2 stars
      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
      • Amy

        May 28, 2018 at 7:34 pm

        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
        • Alafair

          August 04, 2018 at 10:50 pm

          5 stars
          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
          • Amy

            August 05, 2018 at 10:30 am

            I'm so glad it worked out better the second time, Alafair!

            Reply

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