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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 are Appetizers, Side Dishes, Soups, Salads & Sandwiches, Brunch, Entrees, and 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.

Of course, 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.

I only needed 5 from my tree!

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.

If you make this recipe or any others, please tag Veggies Save The Day on Instagram and show me your creations! Use the hashtag #veggiessavetheday and tag me so I don’t miss seeing what’s cooking in your kitchen.

You can also post your photos on the Facebook page Veggies Save The Day.

If you have any questions or comments about this recipe, feel free to leave a reply down below.

And don’t forget to enter the giveaway! Good luck!


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

Raw Key Lime Pie
4.86 from 7 votes
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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

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

Course Dessert
Cuisine Raw
Prep Time 30 minutes
Total Time 30 minutes
Servings 10
Calories 421 kcal
Author Ronen Seri and Pamela Elizabeth

Ingredients

For the Crust

For the Filling

Instructions

Make the crust:

  1. Lightly grease a 9-inch spring form baking pan with coconut oil.

  2. 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:

  1. Put the lime juice, agave, coconut milk, avocados, vanilla, salt, and coconut oil in a high-speed blender and blend until smooth.

  2. Pour the filling over the crust, cover with plastic wrap, and freeze overnight. Thaw before serving.

Nutrition Facts
Raw Key Lime Pie
Amount Per Serving
Calories 421 Calories from Fat 288
% Daily Value*
Total Fat 32g 49%
Saturated Fat 8g 40%
Cholesterol 0mg 0%
Sodium 69mg 3%
Potassium 426mg 12%
Total Carbohydrates 33g 11%
Dietary Fiber 6g 24%
Sugars 22g
Protein 3g 6%
Vitamin A 1.7%
Vitamin C 18.6%
Calcium 3.8%
Iron 9.2%
* Percent Daily Values are based on a 2000 calorie diet.

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

a Rafflecopter giveaway

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Comments

  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

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