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    Home » Desserts » Vegan No Bake Key Lime Avocado Pie

    Vegan No Bake Key Lime Avocado Pie

    September 13, 2015 , Updated April 8, 2022 Maria 20 Comments

    Jump to Recipe

    There’s nothing more classic than key lime pie. So why post a classic form of a classic recipe? If any recipe deserves to be revamped, it’s a key lime pie!  This particular recipe uses avocado and cashews for the filling, and is creamier than you can imagine. Just one taste of this Vegan No Bake Key Lime Avocado Pie, and you’ll be hooked!

    Vegan No Bake Key Lime Avocado Pie

     

     

    Vegan No Bake Key Lime Avocado Pie

    There are so many wholesome ingredients in this recipe that I’ve decided to focus on one of my favourites: the avocado. Everyone knows that avocados are the star ingredient in guacamole, but they can easily be incorporated in almost any dish. For example, they are a wonderful addition in salads. Slice them up and you can use them in a sandwich instead of a slice of cheese. If you are trying to cut down on the amount of butter in your diet, you can spread a teaspoon or so on your breakfast toast. Are a lover of smoothies? Well, their flavors can easily blend with just about any fruit or vegetable and when properly incorporated, their texture becomes velvety smooth. In this recipe, avocados are used in the pie filling, and they provide a robust sort of sweetness and silkiness that counteracts the tartness of the limes. I could continue to sing the praises of avocado, but I think you I’ve made my point.

    Vegan No Bake Key Lime Avocado Pie

    One suggestion with regards to the avocados in this recipe: as avocados ripen, they also sweeten. So be sure to use super ripe avocados here! I would also recommend that you taste the filling as you are making it, and judge for yourself whether you should add more avocado than the recipe warrants. Does the filling have an almost sour aftertaste? If so, add some avocado! But if it goes down smooth, then it should be fine.

    Vegan No Bake Key Lime Avocado Pie

    Nutrition tip: Too much of a good thing doesn’t always make it better. Even though avocados are high in monounsaturated fats, which are considered to be healthy, it is still a fat source.  Keep in mind that a portion size is 1/5  of an avocado and it provides about 50 calories and almost 20 vitamins and minerals.

    Vegan No Bake Key Lime Avocado Pie

    Recipe origins

    Just a few weeks ago, my daughter came back from a potluck supper singing the praises of a vegan no-bake key lime avocado pie that one of her friends had made. I have to be honest with you – I was a little skeptical about this one. I’m honestly not too big of a fan of limes, so I was reluctant to try this pie out. But my daughter pushed my complaints aside and made it herself… Let me just say that once I tried it, I couldn’t wait to share it with all of you. I’m not vegan. But I know a good thing when I taste it and I can assure you that this will definitely become one of your go-to pies. My favorite thing about this recipe was actually how light it tasted. Key lime pies are usually made with egg yolks and sweetened condensed milk, and though it may taste delicious at first, they usually leave you feeling heavy. But the wholesome ingredients and natural sweetness of this vegan no-bake key lime avocado pie will leave you feeling ready to take on the world! This pie can be made one day ahead of time, too, so it’s a really convenient dessert to have on hand when you’re hosting.

    Vegan No Bake Key Lime Avocado Pie

    The recipe inspiration came from The Edgy Veg. My daughter clearly takes after me, because she made a few substitutions to the original recipe. She reduced the amount of shredded coconut and increased the almonds in the crust. Also, my daughter used roasted cashews instead of the raw, water-soaked nuts that the original recipe calls for; if you are a raw vegan (which we are not), you can opt to soak your raw nuts.

    You can easily make individual portions of this recipe. Just layer and serve them in small glasses, jars or even muffins liners.

    Vegan No Bake Key Lime Avocado Pie

    Are you willing to try a revamped version of a classic? There’s no better way to start than with a Vegan No Bake Key Lime Avocado Pie.

    Vegan No Bake Key Lime Avocado Pie

    Vegan No Bake Key Lime Avocado Pie

    Vegan No Bake Key Lime Avocado Pie

    If any recipe deserves to be revamped, it's a key lime pie! This Vegan No Bake Key Lime Avocado Pie uses avocado, cashews, almonds, dates & coconut oil.
    4.50 from 6 votes
    Print Save RecipeSaved! Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 20 minutes
    Total Time: 20 minutes
    Servings: 8 servings
    Calories: 468kcal
    Author: Maria Vannelli RD
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    Ingredients

    The Crust:

    • 1 1/3 cups almonds
    • 1/2 cup shredded coconut unsweetened
    • 1 cup Medjool dates pitted, roughly chopped
    • 1/2 teaspoon vanilla extract
    • pinch sea salt

    The Filling

    • 1 large Hass avocado
    • 1½ cups cashews unsalted and roasted
    • 1/3 cup coconut oil
    • 1/4 cup freshly squeezed lime juice freshly squeezed
    • 1/3 cup pure maple syrup or honey or honey
    • 1 teaspoon vanilla extract
    • pinch sea salt
    • lime slices and zest for garnishing optional

    Instructions

    To make the Crust:

    • Combine almonds and coconut in a food processor and pulse until beginning to combine. Add dates, vanilla and salt.
    • Process until the mixture comes together.
    • Press the mixture into the bottom of a 9 inch spring form pan or pie plate which has been previously oiled (You can use the bottom of a heavy glass to gently “pound” the mixture).
    • Place in the refrigerator while making the filling.

    To make the filling:

    • Place all of the ingredients for the filling in a food processor and blend until smooth.
    • Pour filling into your crust and spread. Smooth top with a spatula.
    • Place pie in freezer for a few hours until set and then transfer to refrigerator for a another 3 hours or overnight.
    • Can be kept in the refrigerator well wrapped for 3 days or keep frozen for up to 1 week. (defrost the pie in the fridge for a couple of hours before serving.
    • Garnish with lime slices and zest.
    Scroll UP for the STEP by STEP PhotosDon't miss the process shots and videos included in most posts. Simply scroll up the post to find them. Those were created especially for you so that you can make the recipe perfectly every single time you try it.

    Notes

    Although the original recipe calls for key limes, Persian limes work well in this recipe.
    You can easily make individual portions of this recipe. Just layer and serve them in small glasses, jars or even use muffins liners to make individual tarts.
    Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used. 
    *adapted from the Edgy Veg
     

    Nutrition

    Serving: 1serving | Calories: 468kcal | Carbohydrates: 38g | Protein: 9g | Fat: 33g | Saturated Fat: 12g | Sodium: 19mg | Potassium: 513mg | Fiber: 5g | Sugar: 25g | Vitamin A: 25IU | Vitamin C: 2.4mg | Calcium: 98mg | Iron: 2.8mg
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    Thanks for dropping by.

    Ciao for now!

    Maria

    Vegan No Bake Key Lime Avocado Pie 

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    Filed Under: Desserts, Vegetarian

    About Maria

    Maria Vannelli is a registered dietitian who lives in a suburb just outside Montreal, Canada. She's the founder of the food blog She Loves Biscotti. Maria hopes to inspire you and bring you and your loved ones closer together at meal times enabling you to create some memorable moments.

    Reader Interactions

    Comments

    1. Manalesa

      July 25, 2018 at 8:30 pm

      4 stars
      Nice! I’m excited to try this one! 😍

      Reply
      • Maria

        July 26, 2018 at 3:42 pm

        So happy to hear Manalesa! Enjoy!!!

        Reply
    2. Miriam McDonald

      March 15, 2018 at 5:18 am

      4 stars
      Loved it, can eat less than a normal cheese cake- so healthy- Thank you

      Reply
      • Maria

        March 15, 2018 at 6:11 am

        So thrilled to hear that you enjoyed the pie Miriam! Appreciate you taking the time to comment, thanks 🙂

        Reply
    3. Denise

      February 09, 2018 at 12:56 pm

      Thanks for this great recipe! Looking to make this tonight and I may have missed it but did you soak your cashews ahead of time, or no? Thanks! Can’t wait to make it!

      Reply
      • Maria

        February 09, 2018 at 1:00 pm

        Happy to hear Denise! I did not soak the cashews. Appreciate your comment, thanks for dropping by ♥

        Reply
    4. Blair

      June 01, 2017 at 9:15 pm

      OOOOH this looks amazing. Does it turn brown like normal avocados would? Not that it’s going to stop me from trying 🙂

      Reply
      • Maria

        June 03, 2017 at 5:35 pm

        Thanks Blair! Great question! In actual fact, the citric acid provided by the lime juice will prevent or at the very least delay the browning process of the avocado. Thanks so much for taking the time to comment 🙂

        Reply
    5. Carlene Sobrino Bonnivier

      July 22, 2016 at 2:48 pm

      5 stars
      Maria – Thank you. I do believe my pie tin was too big, and I did not press the crust mix as much as I, apparently, should have. It really was deeeeeeeelicious anyway, but I’m going to try it again and will let you know (probably in a couple of weeks) how it turns out . Thanks so much. Carlene
      P.S. You might consider putting the “pressing hard” directions in the recipe. . .or was I the only one that didn’t know how to do it?

      Reply
      • Maria

        July 22, 2016 at 7:02 pm

        You are most welcomed Carlene. Great suggestion …recipe has been updated. Thanks for taking the time to write back. Appreciate it 🙂

        Reply
    6. Carlene

      July 20, 2016 at 1:02 pm

      4 stars
      The avocado key lime pie was delicious, both the filling and the crust. However, the crust didn’t hold together (didn’t adhere), so it was just crumbly goodies to scoop up and sprinkle across the top of the pie…which was okay. I’m wondering, though, if I should have added, say, 1/2 coconut oil? I looked up some other vegan crusts and they, like yours, don’t add any oil or liquid, so maybe I didn’t freeze it enough. Three hours in freezer and three hours in refrigerator.
      Please advise.
      Carlene

      Reply
      • Maria

        July 20, 2016 at 9:48 pm

        Hi Carlene, the first thought I had is if the mixture spent enough time in the food processor. If you squeeze the mixture with your thumb and forefinger, it should stick together. There should be no need for added oil as the almonds begin to release some oil and together with the other ingredients they should naturally bind together. (If you continue processing the almonds, eventually you will end up with almond butter:) )
        I don’t think the amount of time is the issue.
        The only other question I would have is if the crust was spread out too thinly? That is to say in a pie plate larger than 9 inches.
        I will use the bottom of a heavy glass to gently “pound” the mixture. Not sure if that makes a difference, but you can try. Hopefully the crust will stay together next time you try it.
        Appreciate your comments 🙂

        Reply
    7. Dawn Marie

      June 28, 2016 at 3:57 pm

      5 stars
      Oh wow this is delish I will make this time and time again

      Reply
      • Maria

        June 28, 2016 at 6:36 pm

        Hi Dawn! Glad you enjoyed it! Thanks so much for taking the time to comment 🙂

        Reply
    8. Courtney

      May 28, 2016 at 6:06 pm

      Ooh, this looks good! The next time I’m craving key lime pie I’m going to have to try this one out! I love that it’s made with avocados, too.

      Reply
      • Maria

        May 29, 2016 at 1:06 pm

        Thanks Courtney! Appreciate you dropping by 🙂

        Reply
    9. Azu

      September 30, 2015 at 8:11 pm

      This looks delicious! I recently made key lime bars, but without the avocado. Probably will use it next time

      Reply
      • Maria

        September 30, 2015 at 9:13 pm

        Let me know how they turn out…thank-you for taking the time to comment 🙂

        Reply
    10. Nella

      September 13, 2015 at 1:19 pm

      5 stars
      Yes!! Raw and vegan, love it!! Can’t wait to try it.

      Reply
      • Maria

        September 14, 2015 at 7:01 am

        Let me know what you think! Appreciate the comment 🙂

        Reply

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    Maria from She loves biscotti

    Hi, I'm Maria! a dietitian and full-time content creator. Join me as I share traditional Italian recipes from my youth to modern twists on classics using fresh and seasonal ingredients.

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