This Key Lime Pie is a refreshingly sweet and tart tropical dessert that wins over everyone's tastebuds! And it's so easy to create! No cream, no eggs, no butter, and no processed graham crackers. A creamy tart and sweet lime pudding sits atop a sweet walnut and oat crust. I have always loved creamy Key Lime Pie, but could not give in to my cravings because of the butter and cream. Fresh avocados with a splash of coconut milk are the secret to this much loved traditional recipe.
Prep time 30 minutes
Cook time 0 minutes
Yield 8 servings
- 1 cup pitted dates
- 1 cup walnuts
- 1 cup oats
- ½ cup unsweetened coconut flakes
- 1 teaspoon vanilla
- 4 avocados
- ½ cup lime juice (5-6 limes)
- ¼ cup coconut milk
- ¾ cup maple syrup
- Zest from 2 limes
- 2-3 tablespoons unsweetened coconut flakes
- 1 lime, thinly sliced
To make the crust, pulse the crust ingredients into a food processor to form a coarse meal that has started to come together. Press into a 9-inch tart or pie pan. Set aside.
To make the filling, put the filling ingredients into a high-speed blender and blend until smooth and creamy. Be sure to blend until the mixture is completely combined, creating a smooth and creamy pudding-like texture.
Pour the filling mixture into the crust and spread evenly. Place the pie into the freezer for 1-2 hours until firm, then decorate with coconut flakes and lime slices. Slice and serve cold. Store the pie in the freezer or refrigerator.
✏️ Tips & Hints
You can also add the avocado filling to popsicle molds to create refreshing key lime popsicles!