header image

Key Lime Pie

March 9th, 2014 § 0 comments

IMG_3074I don’t think I’ve ever tried the traditional version of Key Lime Pie, so you will have to tell me if this is anything like the “real thing”.  I’ve adapted the version from Cafe Gratitude** for two reasons.

  1. I don’t think there is any way I could get through a 9″ dessert in a few days, so I’ve made this recipe smaller to fit a 6″ spring-form pan.  If you have occasion to make the full recipe, just double this one and use a regular 9″ pie pan.
  2. I wasn’t sure how my adaptions would work out; hence a smaller batch as a tester (I’ve removed the emulsifier from the original recipe, and used agave instead of coconut nectar for sweetness)**.

The pie worked out quite well (although it’s more like a Key Lime Cheesecake due to the pan.  It all goes down the same way though!

Yields:  8 small slices

Prep Time:  10 minutes

Cook Time:  1-3 hours in the freezer

For the Crust:

  • 3/4 cups macadamia nuts
  • 3/4 cups walnuts or pecans
  • 1/8 tsp salt
  • 1/4 tsp vanilla extract
  • 2 medjool dates



IMG_3043For the Filling:

  • 3 ripe avocados
  • 1/2 cup lime juice (about 4 freshly squeezed limes)
  • 1/4 cup coconut milk (full fat coconut milk well blended)
  • 1/2 tsp vanilla
  • 1/3 cup agave syrup
  • 1/4 cup coconut butter
  • 1/4 tsp sea salt


IMG_3049In a food processor, whiz the nuts, vanilla and salt for the crust until you get a crumbly mixture.  Add the two medjool dates and whiz again until the mixture starts to become sticky.

Press into the bottom of a greased (I used coconut oil) 6″ spring-form pan and place in the fridge while you prepare the filling.

In a clean food processor, blend the avocado, lime, vanilla, agave, coconut butter, and salt.  When smooth, taste the mixture.  If you wish it to be sweeter, add a few tsp of agave, one at a time until you acquire the desired sweetness.

IMG_3063Pour the filling into the spring-form pan over top of the crust.  Freeze for at least 1 hour (I let mine sit in the freezer for 3 hours).  With a heated knife, cut the pie into 8 portions.  Serve with vanilla ice cream or a dollop of whipped coconut milk.

This would be a very refreshing summer dessert after a long hot day under the sun.

IMG_3069**note.  I do not have a sweet tooth in any way, but I found that the pie was just too tart without the additional agave.  Definitely add sweetness to your own taste before freezing.


Leave a Reply

Your email address will not be published. Required fields are marked *

What's this?

You are currently reading Key Lime Pie at SwapMeat.


%d bloggers like this: