Vegan Raw Key Lime Pie features a crust made with nuts and dates and a creamy filling starring fresh lime juice, coconut milk, and avocados. This no bake recipe from Blossom in New York City is simple to make and a delicious take on the famous dessert from the Florida Keys.
I received a complimentary copy of The Blossom Cookbook to facilitate this review. All opinions are my own.
They are practically foolproof to make with the help of a food processor or high-speed blender. And they often don't require as many ingredients as traditional baked desserts.
Made with nuts and fruit, Raw Key Lime Pie fits this bill. Simple to prepare in 30 minutes, it's then placed in the freezer to chill and set up. It may be hard to wait to eat it, but trust me, it will be worth it!
Why you'll love this recipe
- It's the perfect combination of sweet and tart.
- The filling is ultra creamy even though it's dairy-free and egg-free.
- You don't need any special baking skills to make it.
This Raw Key Lime Pie recipe is from The Blossom Cookbook by Ronen Seri and Pamela Elizabeth, co-founders of the NYC restaurant Blossom. The cookbook features recipes from the iconic restaurant.
The Blossom Cookbook: Classic Favorites from the Restaurant That Pioneered a New Vegan Cuisine
- Over 80 recipes for upscale vegan dishes and remakes of classic comfort food fare
- Recipes include Lobster-Mushroom Crusted Tofu, Fettuccine with Cashew Cream, and Curried Un-Chicken Salad
- A whole chapter devoted to preparing fundamental vegan base sauces and condiments
For the crust: Macadamia nuts, pecans, Medjool dates, salt, and vanilla extract.
For the filling: Fresh lime juice, agave, full-fat canned coconut milk, ripe avocados, vanilla extract, salt, and coconut oil.
For the complete list of ingredients with measurements plus recipe instructions, please see the recipe card at the bottom of this post.
- First make the crust by processing the ingredients in a food processor. Then press the mixture into the bottom of a greased spring-form pan.
- Next prepare the filling by blending the filling ingredients in a high-speed blender until smooth.
- Pour the filling over the crust, cover, and refrigerate overnight to set. Thaw in the refrigerator before serving.
Although Raw Key Lime Pie can be enjoyed year round, it's especially popular in warmer months. It makes the perfect summer dessert since it's not only refreshing, it doesn't require turning on the oven. And you can make it in advance for picnics and barbecues.
Storing and freezing
This raw dessert can be stored in the refrigerator in an airtight container for up to 3 days or frozen for up to 1 month.
Refer to the FDA Food Storage Guidelines for more information.
Raw desserts are often made with nuts, fruits, natural sweeteners, plant-based milks, and/or coconut products. They are prepared without cooking or baking the ingredients.
Regular limes can be used to make this Raw Key Lime Pie. Since key limes aren't available everywhere, this recipe was developed with regular limes in mind.
Transfer the pie from the freezer to the refrigerator at least 2 hours before you're ready to serve it. It should be fairly easy to slice with a knife when thawed.
More no bake vegan desserts
And for even more recipes, join the Vegan Mediterranean Diet Recipes Facebook group for support, inspiration, and fun.
If you love this recipe, please give it 5 stars! ★★★★★
Raw Key Lime Pie
For the crust:
- Lightly grease a 9-inch spring form baking pan with coconut oil.
- To make the crust, 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. Set aside.
- To 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.*
Nutritional information is an estimation only.