Raw Key Lime Pie

By • August 1, 2013 • 4 Comments

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Author Notes: A raw, vegan take on a key lime pie with a chewy crust, tangy citrus filling and perfectly creamy texture thanks to avocado.Posie Harwood

Makes 1 pie

Crust

  • 2 1/2 cups almonds
  • 1/8 cup coconut oil
  • 1/3 cup dates, pitted
  • 1 pinch salt (generous)

Filling

  • 2 avocados
  • 1/2 cup coconut oil
  • 1 cup cashews, soaked overnight
  • 1/2 cup agave nectar
  • 4 limes, zested and juiced
  • 1 pinch salt
  1. To make the crust, pulse all ingredients in a food processor until it forms a coarse meal and begins to come together. Press into a 9 inch tart or pie pan and refrigerate while you make the filling.
  2. To make the filling, blend the cashews, agave nectar and coconut oil in a food processor until smooth. Add the avocados, lime juice, lime zest and salt and blend until airy and smooth.
  3. Spoon the filling into the crust. Refrigerate until firm, at least 2 hours.
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Comments (4) Questions (0)

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6 months ago krizprollz

How long does this pie keep for? Can I make it two days in advance of a dinner party and still serve it fresh and nutritious?

Ry_400

6 months ago Posie Harwood

Posie is the Provisions Editor at Food52.

It does keep well for a few days! However, the color won't stay as pretty because of the avocados, so I would recommend only doing it the day of, or maybe the night before, if you care about it looking lovely!

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8 months ago Yasemin

I've made this recipe about 7 times already! It is to die for... so refreshing and decadent. Only thing I would add is more dates in the crust to make it stick together better.

Ry_400

8 months ago Posie Harwood

Posie is the Provisions Editor at Food52.

Thanks for the feedback! Glad you love it too -- I could eat this every single day.