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    Home » Recipes » Vegan Dessert Recipes

    Raw Key Lime Pie

    By: Amy Katz · Published: Apr 12, 2017 · Last modified: Jun 8, 2023 · This post may contain affiliate links. · As an Amazon Associate I earn from qualifying purchases.

    Email Me This Recipe
    Special diet: gluten-free, soy-free, vegan
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    Dessert on a platter with a slice take out and text overlay Raw Vegan Key Lime Pie.

    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.

    Platter of Raw Key Lime Pie with a slice on a plate in the background.
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    I received a complimentary copy of The Blossom Cookbook to facilitate this review. All opinions are my own.

    While I'm not much of a baker, I enjoy making easy, no bake, raw desserts like matcha coconut bliss balls and maple-sweetened chocolate avocado mousse.

    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!

    Jump to:
    • Want to save this recipe?
    • Why you'll love this recipe
    • Ingredients
    • Amy's tip
    • Instructions
    • Serving suggestions
    • Storing and freezing
    • Recipe FAQs
    • More no bake vegan desserts
    • 📋 Recipe
    • 💬 Comments

    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
    Buy from Amazon

    Ingredients

    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.

    Amy's tip

    The amount of juice in a lime will vary, but the average lime yields 2 tablespoons juice. To make this Raw Key Lime Pie, a good rule of thumb is to purchase 12 limes. However, be sure to measure the fresh lime juice as you juice it because you may not need all 12 limes. Any extra limes may be sliced and used as garnish, if desired.

    For the complete list of ingredients with measurements plus recipe instructions, please see the recipe card at the bottom of this post.

    Instructions

    • 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.

    Serving suggestions

    Raw lime pie on a platter with a slice removed.

    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.

    I enjoy serving it after a meal of my favorite vegan grilled dishes like tofu and pineapple teriyaki kabobs or chickpea cauliflower curry grill packets.

    It's also the perfect dessert for outdoor gatherings with cold dishes like avocado and hearts of palm ceviche, lemony quinoa and herbs salad, and strawberry kale salad.

    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.

    Recipe FAQs

    What is a raw dessert?

    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.

    Can I use regular lime for key limes?

    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.

    How do you thaw before serving?

    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

    • Pumpkin chocolate chip balls on a plate.
      No Bake Pumpkin Balls
    • Glasses of chocolate mousse topped with fresh berries and a bowl of berries in the background.
      Vegan Chocolate Avocado Mousse
    • Bowl of chocolate hummus on a platter with strawberries and mini pretzels.
      Dark Chocolate Hummus
    • Bowl of Matcha Balls with one in front with a bite taken out of it.
      Matcha Balls

    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! ★★★★★

    📋 Recipe

    Raw Key Lime Pie on a platter with a slice taken out.

    Raw Key Lime Pie

    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.
    Makes one 9-inch pie
    4.98 from 49 votes
    Print Pin Rate
    Special diet: gluten-free, soy-free, vegan
    Course: Dessert
    Cuisine: American
    Prep Time: 30 minutes minutes
    Chilling Time: 8 hours hours
    Total Time: 8 hours hours 30 minutes minutes
    Servings: 10
    Calories: 625kcal
    Author: Amy Katz

    Equipment

    • Food Processor
    • High Speed Blender

    Ingredients

    For the crust:

    • 1¼ cups macadamia nuts
    • 1¼ cups pecans
    • ½ cup dates, (pits removed) If they aren't soft, soak them in water for 1 hour.
    • 1 pinch salt
    • ¼ teaspoon vanilla extract

    For the filling:

    • 1½ cup fresh lime juice, (from approximately 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
    • 1¼ cups coconut oil
    US Customary - Metric
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    Instructions

    • 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.*
    Save this recipe to your favorites!Click the blue heart on the right of your screen.

    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.
     
    *I recommend freezing the pie to set for 8 to 24 hours. To serve, thaw it in the refrigerator for a few hours until you can easily slice it.
     
    The amount of juice in a lime will vary. Be sure to measure the fresh lime juice. You may not need all 12 limes. Any extra limes you have may be sliced and used as garnish, if desired.
     
    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.
     
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    Nutrition

    Calories: 625kcal | Carbohydrates: 34g | Protein: 4g | Fat: 57g | Saturated Fat: 28g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 21g | Sodium: 69mg | Potassium: 428mg | Fiber: 6g | Sugar: 22g | Vitamin A: 85IU | Vitamin C: 19mg | Calcium: 39mg | Iron: 2mg

    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. 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
    2. Jonathan

      September 07, 2019 at 3:34 pm

      5 stars
      That's the cafe gratitude recipe.

      Reply
    3. 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
    4. 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
    5. 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
    6. 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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    Hi, I'm Amy! As a Certified Vegan Nutrition Health Coach, my passion is creating vegan Mediterranean diet recipes to inspire everyone to choose plant-based meals more often. At Veggies Save The Day you'll find simple delicious recipes that are easy to make any night of the week.

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