Avocado

Raw Key Lime Pie

by:
August  1, 2013
4.4
8 Ratings
Raw Key Lime Pie
  • Makes 1 pie
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) Brien

What You'll Need
Ingredients
  • 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
Directions
  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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See what other Food52ers are saying.

  • Posie (Harwood) Brien
    Posie (Harwood) Brien
  • Yasemin
    Yasemin
  • erin
    erin
  • krizprollz
    krizprollz

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6 Reviews

Yasemin
Yasemin May 15, 2018
Been making this recipe for years... Still can't get enough!
 
erin
erin May 13, 2016
I've made this recipe about ten times and it never fails to wow people and taste vibrant and rich. This simple-to-make pie is my solution for the too-many-ripe-avocados problem (not really a problem). Nutmeg and toasted coconut, or fresh ginger sometimes make their way into the pie. Thank you for an awesome recipe!
 
krizprollz
krizprollz March 28, 2014
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?
 
Posie (.
Posie (. March 28, 2014
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!
 
Yasemin
Yasemin February 1, 2014
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.
 
Posie (.
Posie (. February 3, 2014
Thanks for the feedback! Glad you love it too -- I could eat this every single day.