Key Lime Vegan Pie
Delicious healthy key lime pie! This vegan key lime pie recipe is made with avocados and will slay the dessert table- even the non-vegans in my life love this recipe! Healthy paleo and raw key lime pie recipe.
Okay, hold up, hold up.
Things just got real.
This key lime pie is from another planet- it’s unbelievably creamy, zesty, and binge-worthy.
I didn’t know how things were going to go over as I was making this recipe…
I wasn’t sure about the whole avocados in a pie thing.
Turns out- things are pretty great when you put avocados in key lime pie!
In fact, the avocados are literally the star of this recipe; it’s basically avocados with lime and some maple syrup.
Simple.
Totally simple in the ingredient and the whole making-it-process, yet incredibly delicious!
And no, it doesn’t taste like avocados and yes, it tastes freakin’ amazing!!
Key lime pie
Everything about this key lime pie is easy and delicious.
Here are a few reasons why we love this recipe:
- It’s totally raw and vegan!
- All the avocados and creaminess.
- Ready in 10 minutes!
- Major crowd pleaser. 🙂
- Even non-vegans and non-healthy eaters love this recipe!
As I was recipe testing this pie today, my family kept crowding in for seconds at the taste testing.
None of my family members are on diets anymore and all of them eat everything.
So, when I present my brother with some new creation that looks like normal dessert, he is always like, “what does this have in it?!”…
Meaning: is there any cauliflower or kale hidden in there; a.k.a. is it safe to eat??
That kid kills me and I love him to death. 🙂
But, they always try my recipes and end up wanting to eat it all, so I think we are all good.
All the veggies get past them (or don’t get past them) and they love every bite; so basically, this pie is “normal people” approved.?
Ingredients
Crust
- 2 cups walnuts
- 1 1/2 cups medjool dates pitted
- 1 teaspoon vanilla extract
- 1/2 teaspoon sea salt
Filling
- 2 cups pureed avocado
- 1/2 cup lime juice
- 1/4 cup maple syrup to taste
- 2 tablespoons lime zest
- 1 1/2 teaspoon vanilla extract
- 1/2 teaspoon sea salt
Instructions
- In a food processor combine ingredients for the crust until it reaches a coarse consistency that sticks together.
- Press the crust into the bottom (and halfway up the sides) of an 8" pie pan or spring form cake pan and set aside.
- In a food processor combine all ingredients for the filling until smooth. I make my pureed avocado by blending them in the food processor until smooth. Note: Add more or less maple syrup to sweeten to taste. Then pour filling over the crust, smooth the top with a spatula, and chill in freezer overnight or until until it reaches desired consistency- I have eaten it right away too (but it will be more mousse like at that point).
Nutrition
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Is this about 4 med/large avocados?
Hi Rene, for me it was about 3, but it just depends on the size of the avocados. 🙂
Any suggestions on subistuting maple syrup for something with less sugar?
Hi Melissa, I’m not sure as far as liquid sweeteners go that would have less sugar… you might be able to try a keto sweetener, but I’m not sure about the results.
I have replaced the syrup for date cream (dates crushed with water). And I think it’s still creamier!
About how many avocados do u find make two cups ? ?
Hi Erica, it really depends on the size of the avocados, but I used about 3.
What could you use for a substitute for the dates in keto diet?
Hi Carol, I think you could use a blend of coconut oil and canned coconut milk maybe.
Beautiful recipe! How many Haas avocados are needed to make 2 cups pureed?
Thank you Althea! It really depends on the size of the avocados, but I used about 3 I think.
How long will this pie keep in the refrigerator and do the avocados cause it to turn brown?
Hi Joseph, I kept mine in the fridge for 3 days… it was gone after that, so not sure how much longer it would have lasted haha. 🙂
I have made something very similar to this at the bed & breakfast where I am a chef, and it is always a hit! I love the lime slices on top, the photography is absolutely beautiful! Great recipe!
Thank you Maggie!
Is the nutrition facts for the whole pie or per serving? If per serving-how many? Thanks!
Hi Kayla, it’s per serving- there are 12 servings.
Would the crust be ok if I left out the walnuts, I have a nutt allergy? What else can I use to substitute?
Hi Eva, maybe swap it with oats or even granola?
Hi, the pie looks amazing! Do I have to chill it in the freezer or fridge? And if freezer, wouldn’t that change the whole consistency?
I chill it in the freezer for faster results. 🙂 Either will work though.
love the recipe
I hate the formatting though
anyway, haiku
brilliant.
I used 2 med avocado and 1 package plant based cream cheese honey and swerve as sweetners yum!
This is a fabulous recipe. Not only did I enjoy making it but it taste amazing. I followed the recipe to a T and it turned out better than I could of expected.
Great to hear, thank you Janet!
I’m making this for a gathering. Do you think the would work of substitute pecans for the walnuts? I’m not a fan of walnuts.
Hi Jill, that will totally work!
Beautiful pie, I made it yesterday for my daughter’s birthday. She loved it, delicious, thank you??
Thank you Natalina!
I made this today! I swapped out the nuts for sunflower & pumpkin seeds (nut allergy). It was absolutely delicious!!!!!! I’m hooked an my kids loved it, such a great treat. Thanks for sharing!!
Yay! Great to hear. Thank you Stephanie. 🙂
Hello Kaylie
This looks like a great recipe , though I’m wondering can you refreeze this cheesecake , and how long can it be kept fresh refrigerated in the refrigerator?
Thanks
Yes, you can refreeze it! It will last up to three months in the freezer. 🙂