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!




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
  • 1 tsp ground vanilla beans or extract
  • 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
  • 1 tsp ground vanilla beans or extract
  • 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.
  4. Add in lime juice, zest, syrup, vanilla & salt. Taste & adjust.
  5. Stream in oil.
  6. Pour over crust.
  7. Garnish with zest and lime slices.
  8. Place in fridge for several hours to set. Enjoy!
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15 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 🙂

  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.

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