Key Lime Pie
The creamiest, smoothest pie with a tangy lime punch that is sure to please!
  • 1cup almonds
  • 3/4cup pitted dates
  • Pinch of Himalayan pink salt(optional)
  • 1tsp ground vanilla beansor extract (optional)
  • Splash of water to help blend, if needed
  • 2 ripe avocados
  • 1/2cup honey or maple syrup
  • 1/3cup fresh lime juicefrom about 2 large limes
  • 1tsp vanilla extract
  • 1/8tsp Himilayan pink salt
  • 1/2cup virgin coconut oilmelted
  • Zest for garnishing
  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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