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.