Raw Key Lime Pie


July 6, 2014

This raw key lime pie is vegan, gluten-free, and paleo-friendly, and is creamy, tangy, and delicious. This stunning dessert is always a hit.

This raw key lime pie is absolutely delicious and super easy to make. Avocado, coconut oil, and lime juice blend together to make a rich creamy filling, and cashews, coconut, and dates make the crust. Serve this dessert at any party and it will impress your guests.

I got the recipe for this raw key lime pie out of the Choosing Raw cookbook by Gena Hamshaw.

What I love about this book the most is that it is not an extreme approach to raw foods. Like me, Gena is not strictly raw, but incorporates a high level of live and enzyme-rich foods into her lifestyle. She prefers to call herself a “food foods enthusiast” and this is such a perfect way to open her book as it sets up the accessible nature of her approach.

In the first part of the book Gena covers the myriad of reasons to include more raw and vegan foods into your lifestyle and demystifies common misconceptions about vegan living. As a certified clinical nutritionist she answers the most common concerns about plant based diets: protein, iron, calcium, fat, B12 etc. She then delves deeper covering juicing, blending, soaking sprouting, exercise, detoxes, supplements, alkalinity, food combining, and more.

The Set Up Chapter is particularly useful for any plant based newbies with quick easy explanations for all of the most commonly used pantry staples and equipment with which to set up your kitchen for success. This section is comprehensive and so helpful.

Then there’s the 21 day meal plans and recipes. Gena’s recipes are simple and delicious. I love the essentials chapter which covers a basic green smoothies, homemade milks, cashew cheese, nut and seed pate, soup, crackers, basic salads, 5 minute guacamole, chia pudding, snack bars, instant ice cream, and more.

The juice recipes rock, as do the dips, dressings, sauces, and spreads. I love the lemon turmeric vinaigrette and almond butter and sun-dried tomato dressing. The 5-Meal-Size Salads section is handy. I love the dinosaur kale and white bean salad. I also really enjoyed the hemp seed tabouli with yellow tomatoes and mint. There are some super easy soups on offer too. My favorite was the carrot, avocado, and turmeric soup.

Other recipes are broken up into breakfast, lunch, and dinner. Try the easy berry breakfast pizza in the morning, asparagus quinoa rolls for lunch, and raw carrot falafel for dinner. That’s what I did this weekend! This next week Scott and I are going to try the raw pad thai and jicama fiesta rice that look so delectable.

And yes, there are desserts. The carrot cake cupcakes with cream cheese frosting and no-bake tartlets with chocolate ganache filling are reason enough to get the book. Then there’s the cherry vanilla tahini ice cream, simple vanilla macaroons, and this amazing raw key lime pie I am sharing today.

This raw key lime pie will satisfy even the most raw-phobic eater.

Gena’s recipes are easy, full of flavor, and simple. Most of them contain just a handful of ingredients making including more raw and vegan foods into your life a breeze.

If you’re looking to make a transition to a high raw and vegan lifestyle, or are just looking for easy, healthy recipes, this book has got your back.

 

Raw Key Lime Pie

This raw key lime pie is vegan, gluten-free, and paleo-friendly, and is creamy, tangy, and delicious. This stunning dessert is always a hit. 

Prep Time 1 hour 10 minutes
Total Time 1 hour 10 minutes
Servings 1 9-Inch Pie
Author Tess Masters

Ingredients

filling:

Instructions

  1. To make the crust, add the cashews, coconut, pitted dates, and sea salt to your food processor, fitted with the s blade. Process until the ingredients are mixed and broken down well, and they stick together when you collect a small handful and squeeze.
  2. Press the crust ingredients evenly into the bottom of on oiled, 9-inch springform pan.
  3. To make the filling, throw the filling ingredients into you blender, and blast on high for 30 to 60 seconds until smooth and creamy.
  4. Pour the filling over the crust and use a spatula or inverted knife to shape the top.
  5. Chill the pie in the freezer for an hour, then transfer it to the fridge and let it set for another 3 hours, or overnight. Cut into slices and serve.
  6. Cover and store the pie in the fridge for up to 3 days, or in the freezer for up to 10. If you freeze the pie, defrost the slices in the fridge for several hours before serving.

Recipe Notes

Recipe from Choosing Raw by Gena Hamshaw, published by Da Capo Lifelong, © 2014.
Photo by Trent Lanz, and styling by Alicia Buszczak

Comments

Comments 65

  1. I suggest you look a bit more closely at agave nectar, since it’s worse than HFCS and is hard on your liver (like most poisons).

    1. Cashew Trivia: cashews come from an ivy plant in the poison ivy family. The seeds are always sold cleaned because the shells have toxic qualities.

    2. This is only half correct. Cashew comes from the cashew tree. It’s a seed that hangs from the cashew fruit. It is true that it has a hard shell that contains acid so you can’t bite into it just like that because it burns. That happened to me as a kid as it grows where I used to live.

      http://en.m.wikipedia.org/wiki/Cashew

  2. I HAVE MADE THIS TWICE AND TAKEN TO COMMUNITY TYPE OF DINNERS WHERE THERE ARE ALL SORTS AND EVERYONE LOVES IT…TRULY!

  3. This pie is super easy and tastes great!! I took some to work and everyone loved it. I also shared the recipe with the October Unprocessed group. Thanks for posting….I will definitely keep this one in the rotation of treats.

  4. First experience in raw dessert, this is quite delicious. Just concerned about the color of my filling which is a light butterscotch rather than green like your picture – which seems to make sense considering the quantity of cashew vs lime juice. Thanks for your feedback.

    1. Yes. The color of the filling can vary in color depending on the sweetener you use (dark vs light etc). You could also add a tiny bit of spinach juice to keep it green. I hope this helps.

  5. Hey thanks for the recipe! You did not specify whether the cashews for the crust are raw or cooked so I’m wondering which is best. I’m assuming since its a raw recipe that they would not be cooked, but I just wanted to make sure.

  6. I made this for a potluck going away party and even the biggest skeptics loved it! Awesome! There wasn’t an thing left to take home!

    1. You could try using coconut meat and coconut oil, and a bit of strained spinach juice to make it green, and tweaking the citrus juice. Then freezing. With the crust, you could use flaked coconut with dates.

  7. i’m looking for a REALLY good raw cake to make for my birthday and key lime is my fave. i do think i’ve found ‘the one’! thanks for sharing..it looks divine.

    1. I find almonds (particularly whole raw almonds) are just too gritty. You won’t get the beautiful buttery flavor or texture. You could try blanched almonds. But, cashews will yield the best results.

    1. Unfortunately, in this recipe, it’s the coconut oil that solidifies and makes it set. You could make a tofu keylime pie. But, it’s a totally different recipe. Sorry Rita.

    1. Yes. You can pulse the crust and then do the filling in your bullet. Just be careful not to overprocess. Enjoy!

    1. You can leave the avocado out, and use a little bit of strained spinach juice for the green color. The texture will be slightly different, and you may want to taste and tweak the flavors a little. But, it will still work. Enjoy!

  8. Well…a huge success! Everyone loved it and I shared your link. I mixed different nuts in the crust and instead of agave, I used dates in the filling too. Delicious!

    1. Because coconut oil melts at room temperature, you never want to leave this pie sitting out of the freezer or fridge for more than 15 minutes. It needs to be sliced, served, and consumed immediately or kept chilled.

  9. Luved it. Made it twice, only the second time I doubled the filling, truly is yum. Honestly I recomend this recipe, very good. Followed recipe exactly. Truly worth making. Thank you

  10. Made this recipe TWICE ! Honestly this tastes wonderful. Doubled the filling the second time making this, and it tastes great. Does not taste acidic but tastes just like a yummy cheesecake. Highly recomend making this. Will make again and again !!!!!

    1. Sorry, I don’t have the nutritional data for this recipe. You could plug it into cronometer or nutriton data. I will be adding numbers to all of the recipes on the site next year.

  11. I love your tips and recipes! I made this pie last night for my DF brother-in-law and He loved it!! And the other 8 of us loved it too! I ended up adding more lime juice (accidentally, I added a touch too much of the maple syrup). Let me know where I can upload a picture! Tess, you are inspiring in all that you do! I’d love to pick up your raw cook book! Where’s the best place to get it? Since going raw/lower inflammatory foods, my health has soared!

    1. Oh, that is so so wonderful Becky! I am so pleased to hear this. Please send me a photo through the contact form of the site. I would love to see it!
      http://healthyblenderrecipes.com/faq_contact
      You can get all of my books using the links below:
      The Blender Girl cookbook: http://amzn.to/1XBvmZW
      The Perfect Blend: http://amzn.to/1RfAmhB
      The Detox Dynamo Cleanse: http://bit.ly/2bjUG9k
      The Blender Girl Smoothies app: http://apple.co/1QefzKK
      The Blender Girl Smoothies book: http://amzn.to/1XBvnxb

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