This raw, no-bake key lime pie comes together quickly with healthy ingredients! It’s vegan, paleo, gluten-free and perfect for get togethers!
Summer is well behind us – at least I’d like to think that’s true for most of us. But around here in Arizona, it’s still quite warm!
When temps rise above 90 degrees, the goal is to keep the house cool and the cooking down to a bare minimum. This raw, no-bake key lime pie is perfect to make for a quick dessert – whether for a get together or for the family.
It comes some highly sought after ingredients and churns them into a deliciously tropical dessert. With each bite, you will feel like you are on vacation!
(What could be better??)
Raw No-Bake Key Lime Pie
Who knew that avocados could be so versatile? We’ve used avocados to make this dreamy salsa.. but this time we’re using them to make this tropical key-lime pie!
This delicious pie starts by combining walnuts, pecans and medjool dates in the food processor until they come together nicely.
Press the mixture into a shallow pie plate, then get started on the key lime filling. You’ll want to use 3 large (or 4 medium) avocados, fresh lime juice, maple syrup, vanilla extract and a dash of salt and puree until thick and creamy.
Doesn’t it look dreamy?
Once pureed, pour the key lime mixture into the pie plate atop the crust. Set aside for 2 hours (or more) to chill in the confines of the refrigerator.
Then garnish with some lime rounds just before serving. This raw, no-bake key lime pie will easily feed a family of up to eight.
Raw No-Bake Key Lime Pie
Ingredients
Crust:
- 1 C pecans
- 1 C walnuts
- 1.5 C medjool dates pits removed
- 1 tsp vanilla extract
- 1/2 tsp Himalayan pink salt
- 1/4 tsp ground cinnamon
Pie Filling:
- 4 ea avocado pureed
- 1/2 C lime juice fresh
- 1/4 C maple syrup + more to taste
- 1.5 tsp vanilla extract
- 1/2 tsp Himalayan pink salt
Optional Garnish:
- 3 whole limes cut into wheels (rounds)
Instructions
- Add all crust ingredients to a food processor and pulse until mixture resembles a sticky coarse crumb texture.
- Pour the crust mixture into an 8” spring-form pan (can also use a traditional pie pan). Use clean hands to firmly press the mixture evenly into the bottom of the pan and half way up the sides. Set aside.
- Add the pie filling ingredients to a food processor and pulse until smooth, creamy and combined. Taste and adjust sweetness if desired.
- Pour the pie filling into the prepared pie crust and use a rubber spatula to create a smooth and even surface.
- Place the pie in the freezer to firm up for at least 2 hours. Garnish with fresh lime wheels if desired and serve chilled.
Notes
- When covered, pie will keep for up to 2 days in the fridge.
Nutrition
I love having this pie recipe when I have to bring something fun to a potluck or church event. It’s so nice to have something that everyone enjoys. And bonus – it’s SO good as well!
If you give this recipe a try, please leave a comment, rate the recipe and be sure to tag me on Instagram!
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