Avocado key lime pie is rich, creamy and delicious. This no-bake dessert is vegan, gluten free, and easy to make with whole food plant based ingredients.
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When I worked as head chef at Rivertown Inn Bed & Breakfast this avocado key lime pie made a regular appearance on my brunch menu.
I'd serve this as the final course alongside a big dollop of coconut whipped cream.
This unusual take on key lime pie always impressed even the pickiest guests and no one ever complained about having dessert for breakfast!
Ingredients
You will need these simple ingredients to make vegan avocado key lime pie:
No Bake Crust:
- Dates - Use whole pitted dates such as medjool or deglet noor.
- Pecans - Toast the pecans and let cool completely before processing. Toasting the pecans brings out a deep rich nutty flavor, but is optional if you want to keep this raw.
Filling:
- Avocado - Make sure to use a ripe avocado, but not too ripe. If the avocado is brown inside it will discolor your pie.
- Cashews - Soak the cashews in boiling water for 15 minutes and drain before blending. This will allow them to blend into a smooth texture.
- Maple Syrup or Agave - You can use any liquid sweetener here, but be aware that using maple syrup will make the final color of the pie darker and less vibrant green. If you want to maintain the green color from the avocado use agave.
- Coconut Cream - You can buy cans of coconut cream, or use a can of full fat coconut milk. If you are going to use full fat coconut milk, place the can in the refrigerator for at least 12 hours. The coconut cream will rise to the top and you can scoop this out and use it, leaving the water behind.
- Lime Juice - You can use key lime or regular lime juice. I highly recommend using fresh squeezed lime juice as the flavor is more vibrant, but bottled will work too.
The recipe card below includes the full list of ingredients + instructions.
Equipment
To make avocado key lime pie you will need a
- Food Processor - To make the creamy filling and the crust
- 9-inch Spring Form Pan - Or make mini pies in a 12-count muffin tin
How to Make Vegan Avocado Key Lime Pie
Here's a step-by-step guide to making the best avocado key lime pie:
- Process the crust ingredients until the mixture holds together.
- Pat the crust firmly and evenly into the bottom of the pan.
- Add the cashews, coconut cream, lime juice and maple syrup to a blender container.
- Once the cashews are blended, add the avocado and blend again until smooth.
- Pour the avocado mixture onto the prepared pie crust and then smooth out the top with a spatula.
- Put in the freezer for a couple hours to set and then move to the fridge.
Top Tips
Follow these top tips to ensure the creamiest key lime pie:
- Wait until the cashew is completely liquid and smooth to add the avocado! This ensures the creamiest filling.
- Allow the pie to fully set before slicing. If you slice it too early it will be more like a dip.
- Add a dollop of coconut whipped cream for an extra decadent treat!
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Avocado Key Lime Pie
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Equipment
- Food Processor
- 9-inch Springform Pan
Ingredients
Crust:
- 1 ¾ cups pecans toasted
- 1 cup dates pitted
- pinch salt optional
Filling:
- 1 ½ cups raw cashews soaked in boiling water for 15 minutes and drained
- ½ cup coconut cream *see note
- ⅓ cup fresh lime juice
- ½ cup maple syrup or other liquid sweetener
- 1 large avocado pitted and peeled
Instructions
Make the Crust:
- Add the pecans, dates and a pinch of salt, if desired, to a food processor. Process until the mixture holds together when pinched between your thumb and forefinger (see pics in body of post). This may take a few minutes depending on the moisture of your dates. Dump the mixture into a 9-inch springform pan or pie plate and then pat firmly and evenly into the bottom of the pan. If you're using a pie plate press it up the sides too. Set aside.
Make the Filling:
- If you have a high powered blender, this will work best for the filling, but a food processor will work too. Add the cashews, coconut cream, lime juice and maple syrup to a blender container. Blend until the cashews are completely liquified and smooth, scraping down the sides occasionally. Depending on your blender this could take anywhere from 5-10 minutes. If you’re using a food processor it will take longer to get a smooth texture, but it is achievable. Just keep blending and scraping down the sides until it is nice and smooth. Once the cashews are blended, add the avocado and blend again until smooth.
- Pour the avocado mixture onto the prepared pie crust and then smooth out the top with a spatula. Put in the freezer for a couple hours to set and then move to the fridge. This key lime pie is wonderful eaten either frozen or chilled, but will not hold up at room temperature. Serve alongside a dollop of coconut whipped cream if desired.
Notes
* The provided nutritional information is an estimate per serving. Accuracy will vary on specific ingredients and brands used.
Jordan says
This recipe is amazing! Thank you! Was also a huge hit with my mother who is newly vegan and missing things like cheesecake.
This so so creamy and easy to put together! Also just loved the crust and couldn't believe it was so simple. Thank you!
Maggie says
Hi Jordan! I am so happy this was a hit with you and your mom. I remember missing so many foods when I first went vegan and am glad this helped your mom with some of the foods she's been missing. Thanks so much for the comment and stopping by!
Jacob says
I've made this so many times, and each time it's a hit!
Sarah Pilley says
That is so great to hear Jacob!
eileen says
Please tell me a sub for the coconut cream
Our cardiologist has recommened not to use
Thanks
I like your crust recipe
Sarah Pilley says
Hi Eileen! I haven't tried this recipe with any substitutions, but it's possible silken tofu could work. The coconut cream helps to sweeten it though, so I'm not sure how it would affect the overall taste.