Key Lime Pie {Vegan/GF/Paleo}

You won’t need any artificial food coloring to get this beautiful vibrant green!

This pie is naturally colored with… AVOCADO!

Yes, avocado! (And no, it does not taste like guacamole, although I do love me some guac.)

This is the creamiest, smoothest pie with a tangy lime punch that is sure to please any key lime pie lovers! Definitely one of my favorites!

Key Lime Pie

Key Lime Pie

You just need a few whole foods to create this pretty pie– nuts, dates, avocado, lime, maple syrup or honey, and coconut oil, plus a little salt and vanilla. That’s it! It’s super easy, and full of fiber and healthy fats!

Key Lime Pie

Have you tried an avocado cream pie? I’d love to hear from you!

UPDATE: I recorded a video making this recipe so you can see how EASY it is! Head over to my Facebook page or Instagram to check it out!




Print Recipe
Key Lime Pie
The creamiest, smoothest pie with a tangy lime punch that is sure to please!
Key Lime Pie
Servings
slices
Ingredients
  • 1 cup almonds
  • 3/4 cup pitted dates
  • Pinch of Himalayan pink salt (optional)
  • 1 tsp ground vanilla beans or extract (optional)
  • Splash of water to help blend, if needed
  • 2 ripe avocados
  • 1/2 cup honey or maple syrup
  • 1/3 cup fresh lime juice from about 2 large limes
  • 1 tsp vanilla extract
  • 1/8 tsp Himilayan pink salt
  • 1/2 cup virgin coconut oil melted
  • Zest for garnishing
Servings
slices
Ingredients
  • 1 cup almonds
  • 3/4 cup pitted dates
  • Pinch of Himalayan pink salt (optional)
  • 1 tsp ground vanilla beans or extract (optional)
  • Splash of water to help blend, if needed
  • 2 ripe avocados
  • 1/2 cup honey or maple syrup
  • 1/3 cup fresh lime juice from about 2 large limes
  • 1 tsp vanilla extract
  • 1/8 tsp Himilayan pink salt
  • 1/2 cup virgin coconut oil melted
  • Zest for garnishing
Key Lime Pie
Instructions
  1. Pulse crust ingredients in food processor until sticky crumbles form.
  2. Press into parchment lined 7" springform pan or pie dish. Set aside to prepare filling.
  3. Rinse food processor & put in 2 avocados. Blend thoroughly. Scrape down the sides.
  4. Add in lime juice, zest, syrup, vanilla & salt. Taste & adjust.
  5. Stream in melted coconut oil.
  6. Pour over crust.
  7. Garnish with zest and lime slices.
  8. Place in fridge for several hours to set. Enjoy!
Recipe Notes

I used a small 7" cheesecake springform pan. If you use a larger/normal size pan, your pie will be flatter, but still delish 😉

Keep refrigerated. Should last a week in the fridge. You can freeze for longer storage, but be sure to wrap it tightly.

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32 comments

  1. Robyn Koehler says:

    Emily,

    Would the crust ingredients be the same as you use for your lemon pie? I couldn’t find them listed, sorry if I just missed it. I just found your site today. I am loving it and printing out all of your delicious sounding recipes. Thank you for the beautiful website and recipes. I am working on being a raw vegan and so far the recipes I have read are a godsend. I love dessert!! Robyn

    • Emily says:

      Robyn,
      Sorry about that! Yes, it’s the same crust. My recipe plugin keeps cutting off the 1st ingredient. I fixed it.

      Hope you enjoy the pies! I love dessert, too! 🙂

  2. Matty says:

    By pink salt, do you mean Himalayan pink salt, or do you mean prague powder (a.k.a. instacure a.k.a. pink salt)?

      • Matty says:

        Thanks! Prague powder is table salt mixed with sodium nitrite (a preservative for curing meats). They tint it pink to keep people from accidentally using it as table salt 🙂

        • Emily says:

          I buy it on amazon usually http://amzn.to/2rctgpH Or sometimes I find a good deal at Marshall’s, TJ Maxx or Ross 🙂

          You can use another type of salt if you prefer. It will not make a huge impact on the flavor.

          I choose to use natural/unrefined salts that do not have dextrose or other additives/anti-caking agents. Himalayan salt has tons of minerals and the taste is so much better to me. It’s a smoother, more round flavor — not a stark/brash saltiness. I put it on everything. I love it! Highly recommend you try some.

          • G says:

            Do you know why the salt is pink? The color is the result of a high Arsenic content. If it is health you seek, use a kosher salt without additives (ingredients should simply read: Salt).

            Considering there is no chance the color will result in any eye pleasing touches for this recipe, upping the arsenic in ones diet seems silly.

            Also, we have plenty of relatively local salt to eat. Why negatively impact the planet flying arsenic salt (pink salt) around the globe?

        • Patti says:

          It’s easy to find locally — places like TX Maxx, Burlington Coat Factory, World Market and other such outlets. I think even the grocery store has it.

  3. Jenn says:

    Hi there,

    I just made this and it’s in the fridge! I was wondering though, could I put coconut whip cream on this and would it hold up with the recipe?

  4. Celyne says:

    Oh. My. God.
    this pie is so incredibly good and pretty too!! The friend who came for dinner last night said it was the best Key Lime pie she had ever had and I tend to agree. It’s also perfect in the morning with a cup of tea.
    I discovered your website yesterday while looking for a paleo key lime pie recipe and, boy-oh-boy, am I glad I found you! I am hooked on your recipes, I might try the Almond Joy ice cream cake next…

    • Emily says:

      Thank you so much Celyne! I’m so glad you liked it That’s one of my favorites. It’s always good to get feedback on my recipes, so thanks for taking the time to comment. Hope you enjoy the Almond Joy cake too! Let me know how it turns out.

  5. Kim says:

    Ok, I just ate my second slice of this delicious pie. It was super easy to make and so very rich and creamy without the dairy. I love it!

  6. Julie says:

    I noticed that you have listed zest as a garnish but then have it in the instructions to add it to the avocados etc. to blenderize together. How much do you add?

    • Emily says:

      Oh thanks for catching that. You can actually add the zest just on top of you wish, or blend some inside too. I use 1 whole lime’s worth, about 1 Tbs zest. 🙂

    • Emily says:

      Hey Denise, I just did a quick calculation on myfitnesspal.com & got 296 cal (20F/32C/3P/5g fiber) per slice (based on 10 slices.

      You can paste the URL of any recipe for instant nutritional facts it’s awesome

      If you’re counting carbs, check out my low carb recipes : prettypies.com/tag/low-carb

    • Emily says:

      Bummer, I’m sorry Leslie 🙁 I don’t have a replacement for the coconut oil. That’s what holds it together (since it solidifies when chilled.)

      I’ve heard about people using gelatin or agar-agar hold desserts together, but I have never tried those myself, so I’m not sure.

  7. Shannon says:

    Emily do you know if this would freeze? I wanted to make it in advance for a 4 day retreat where we wouldn’t be eating it until the 3rd night. I was hoping I could make it on Tuesday before we leave and freeze it and then move it to the fridge on Saturday to thaw out.

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