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.
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I received a complimentary copy of The Blossom Cookbook to facilitate this review. All opinions are my own.
I made this and it was amazing! My whole family loved it! Thank you!
- Lauren
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!
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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.
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.
Please see the recipe card at the bottom of this post for the complete ingredients, measurements, and instructions.
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
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.
Recipe FAQs
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
Made this recipe? Have a question? Please leave a comment below. 💙 And for even more recipes, join my email list for community, inspiration & to chat directly with me!
Love and Veggies,
Amy
📋 Recipe
Raw Key Lime Pie
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
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.1¼ cups macadamia nuts, 1¼ cups pecans, ½ cup dates, 1 pinch salt, ¼ teaspoon vanilla extract
- 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.1½ cup fresh lime juice, 1 cup agave, ½ cup coconut milk, 2 avocados, 2 tablespoon vanilla extract, ¼ teaspoon salt, 1¼ cups coconut oil
- Pour the filling over the crust, cover with plastic wrap, and freeze overnight. Thaw before serving.*
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Notes
Nutrition
Nutritional information is an estimation only.
Donna Hansen says
I'd like to make this for my vegan sister who is allergic to coconut. What do suggest as a replacement for the coconut milk?
Amy Katz says
Unfortunately this probably isn't the best recipe for you to make for her. You could maybe try making a cashew cream, but I don't know that it will come out the same, and I would hate for you to spend the money on the ingredients and it not turn out well.
Emily says
I made this & was a huge hit! Thanks for recipe!! How long before serving do you let it thaw/take out of freezer?
Amy Katz says
That's fantastic, Emily! I let it thaw in the refrigerator overnight.
Jonathan says
That's the cafe gratitude recipe.
Natalya says
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.
Amy Katz says
That's fantastic, Natalya!
Kevin says
I just banged this out. It's kind of unfair that I need to wait till tomorrow. Looks good and taste tasted approved.
Lauren says
I made this and it was amazing! my whole family loved it! Thank you!
Amy says
I'm so happy to hear this! Thanks Lauren!
Alafair says
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. 🙂
Amy says
I'm so glad it worked out better the second time, Alafair!
Jessica Watkins says
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!
Amy says
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!