Raw Key Lime Pie

key lime pie 1

Surprise your guests with this Key Lime Pie – maybe don’t tell them it’s raw until they’ve tried it. 

If Key Limes are not in season, regular limes are still great.

I had two issues in the video with my Key Lime Pie not coming out like the photograph – I used the darker Coconut Nectar and didn’t have enough Coconut Oil.  The result was a darker pie so use the Amber Coconut Nectar and the pie did not set up as firmly so use more Coconut Oil that is solid at room temperature.  Things happen with recipes and varying ingredients – just have fun with whatever happens and remember it still tastes good.

  • Time to prepare: 10 minutes for the crust, 15 minutes for the filling, a few minutes to decorate plus cleanup
  • Makes: one 8 or 9 inch pie
  • Serves: 10 each – 4.5 oz. servings

Equipment:  8 or 9 inch diameter spring form pan, food processor with cutting blade and blender



  • 2 cups coarse almond pulp
  • ½ cup dates, cut into ½ inch pieces
  • ½ tsp. vanilla
  • ¼ tsp. sea salt


  • 1 cup lime juice
  • ¾ cup amber coconut nectar
  • ¾ cup coconut milk, from cans (BPA free) or from a Thai Young Coconut water with meat blended together
  • 1 ½ cups avocado
  • 1 tbsp. vanilla
  • 1/8 tsp. sea salt
  • ¾ cup coconut oil (best if melted to 80 degrees F)
  • ¾ tsp. apple cider vinegar

How to make


  1. Add all the crust ingredients to the food processor and mix until a coarse texture.
  2. Spread coconut oil to “grease” the spring form pie pan including the sides.
  3. Press the crust into the bottom of the spring form pan but not up the sides.
  4. Set aside or put in fridge or freezer.


  1. Puree all the filling ingredients in the blender, except the coconut oil.
  2. Add the coconut oil and blend.  Adjust for taste.
  3. Pour into the pie crust; tap the pan to bring air bubbles to the surface.
  4. Put in the fridge for 8 to 10 hours to have the pie set.
  5. Remove from the spring form pan by first running a knife along the inside edge of the pan.  Release the side of the spring form pan and lower the pie out the bottom of the spring form. Use a wet finger to smooth any indentations.
  6. Decorate the pie with edible flowers, coconut, blueberries and/or lime zest with a little bee pollen
  7. Cut into slices and serve cold.
  8. Store in airtight container in the fridge


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