These are just the cutest little key lime pies ever! They are so incredibly easy to make and are sure to wow your dinner guests! They also freeze quite well, so you can make a batch and keep them in the freezer for a few week, if they last that long! I was inspired to try this recipe from a post I saw on Getting Raw, who sited Jennifer Cornbleet’s book Raw For Dessert for her inspiration….
Raw Key Lime Pie Recipe:
Raw Pastry Crust Recipe:
- 2 cups raw macadamia nuts or cashews
- 2 Tablespoons melted coconut oil
- pinch sea salt
- 1/2 teaspoon vanilla extract
Process all in food processor until it can be pinched together and hold. (note, there is an other recipe posted below for a different crust option)
Push the mixture evenly into the bottom of a standard pie pan OR take a piece of saran wrap and lay it over a standard cupcake/muffin metal pan, then press the crust mixture into 8 different cupcake molds. Press it firmly and build a crust that climbs the wall of each cupcake mold. Put the crust in the freezer to firm up as you make the filling below.
For the Filling:
- 1 1/2 cups mashed avocado
- 3/4 cup fresh squeezed lime juice (regular limes or key limes)
- 1/2 cup honey or coconut nectar (or use stevia)
- 1 pinch sea salt
- 1/2 cup virgin coconut oil- melted
- zest from 1 or 2 limes
Blend together in a food processor. Taste test and adjust ingredients to your liking. Spoon into pie crust from above. Set in freezer for 1 hour to firm up.
This pie can be kept in the fridge for a couple of days, or in the freezer for weeks. They freeze really well! When they have been stored in the freezer, just be sure to set it out for for a few minutes to soften up a bit before serving!
Above photo garnished with freeze dried raspberries, cacao nibs & coconut cream from a chilled can of coconut milk, with a slice of kiwi.
**Peeled and cut avocado stores really well in a ziplock bag in the freezer. If you come across a great sale on avocados, make sure to stalk up and freeze them in chunks. Then you can use them for raw sorbet, key lime pie or even guacamole when you want to. Just make sure to flatten the bag out so that you can easily break a chunk off in the future. Also, I sometimes warm the bag in the dehydrator for a little bit if I am having trouble breaking the chunks apart.
I found the inspiration for this lovely recipe on: Gettingraw.blogspot.com
Below is a picture of this pie using the Crust Recipe that is listed on Getting Raw, and was the crust I was originally using for this recipe. It contains dried coconut, walnuts, dates & sea salt, and can be found here.
This is an amazing recipe! The taste and texture is out of this world. It is extremely easy for even those that are new to un-cooking 🙂 I used liquid Stevia and of course it turned out wonderfully. There are just a few remaining in my freezer and I will be making a full “tart-like” version for x-mas – my Diabetic mother loves Key Lime pie. Thank you !!!!!
Oh Teri! That is the best news! So glad you like it!! I made a bunch of mini ones for our Holiday Party this weekend, they freeze so well, only problem is they keep disappearing from the freezer! xoxo
THis is going to be my “Birthday cake in 2 weeks! I have been sugar free since May 2012. This looks AWESOME!
Hi Noni! Happy Birthday in 2 weeks!! When I was doing a sugar free diet a couple of years ago I made this with stevia, and it was pretty good that way too! xoxo
Can you use the key lime from the jar.
I honestly have no idea? I haven’t seen key lime in a jar? If you have access to fresh key limes that would be ideal, and if not, I use regular limes and they work great! And if you try it another way, let me know! xoxo
I just made this pie. I can hardly wait to try it when it’s set.
I hope it was raw-mazing! xoxo
I made this and everyone was delighted… even a person who does not like avacado 🙂
I just made this tonight for my family and our guests. We eat primarily Paleo and this was a great fit. The other family does not, but they really enjoyed it and we loved that we could even give some to the toddlers without any guilt. Thx for a great recipe!
So glad to hear that!! Love to hear everyone enjoyed it too!! Yay! ♥
Dear lord these are amazing! I’m licking the bowls, spoons etc like an animal! Awesome! Thank you!
I LOVE to hear that!!
Does this recipe work to make it a lemon pie?
I have not yet tried it with lemons? But if you do, please let me know!! I would assume it would still taste good, although the coloring would still be green. xoxo
Just wondering if you could use other oil like macadamia instead of coconut? I could not get any
The coconut oil is what helps to firm up the pie, as it is solid at room temp, and especially great when chilled for making raw pies firm. If you were to sub in something else, I would lean towards a cashew or macadamia butter, as those are also solid at room temp. I haven’t tried any other way, but possibly some ground chia seeds might firm it up. I have to say I think the best ultimate way would be with coconut oil, but if you try something else and it works out, please let me know!! Best of luck!
I did try it with lemons and it was just as good. I didn’t want it to be green, so I only used the lighter inside of the avocados. I will definitely be making both kinds again. Thanks for the wonderful recipes!
Reblogged this on Diary of an Angry Fat Woman and commented:
I love raw food treats … and this would be a fun desert for me with little cost on the blood sugar front. 😀 I will be trying this one soon. 😀 Right now I am in a weight loss push down, but in about a week I will be taking another break and I just bet this will be on my list of MUST tries. 😀
Thanks Betty for sharing. 😀
Reblogged this on gracegothealthy and commented:
I want to make these raw key lime tarts!
How cute! I want to make these!
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