Raw Key Lime Pie

August  1, 2013
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

  • 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
In This Recipe
  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
  • erin
  • krizprollz
I like warm homemade bread slathered with fresh raw milk butter, ice cream in all seasons, the smell of garlic in olive oil, and sugar snap peas fresh off the vine.