Key Lime Pie
This pie is a true, mouth-watering treat! Ever since I have known Bob he has been on the hunt for the “perfect” key-lime pie. Most fall short of his expectations … until this glorious recipe came along. Perfection has been discovered! This is a staple dessert and one that Bob always requests. I rarely make it in a 9″ pie pan though. These days I either use small Springform pans or 3 oz Dixie cups. This way Bob can open the fridge, grab a dessert and go. He loves it! Plus, it is perfect for portion control.
Not only is this pie is rich and delicious, it is basically nut-free. The only part that contains nuts is the crust and you could easily remedy that. Sometimes I even make it without the crust. This recipe uses Irish moss and I know that can be challenging to find from time to time. I often make it without the Irish moss and it comes out fine, just not as firm as it could be. In the photos used in this posting, I didn’t use it and you can see that the pie is holding its shape rather well.
Lecithin is also a key ingredient that is used in this pie and I don’t suggest making it without. It adds a creaminess and works as a thickener and emulsifier. You can use soy lecithin which comes in a powder form or sunflower lecithin which is liquid. One other last tid-bit that I wanted to share is that I prefer to use lemon and lime juice together rather than actual key-limes. I noted below in the ingredient list on how to measure it out. With all of that, I will now release you to go play in the kitchen. Have fun and let me know if you try this recipe!
Inspired by the Living Light Culinary Arts School
Ingredients: yields 9″ pie, serves 8
Crust Ingredients:
- 1 cup raw pecans, soaked and dehydrated
- 1 1/2 cup raw macadamia nuts
- 1/4 cup packed-pitted Medjool dates
- 1 Tbsp lime zest
- 1/2 tsp ground cinnamon
- 1/8 tsp sea salt
Filling Ingredients:
- 1 1/2 cup of heavy Thai coconut milk
- 1/3 cup ripe avocado, mashed
- 1 cup raw agave nectar
- 1 cup key lime juice (or 3/4 cup lime juice and 1/4 cup lemon juice)
- 1/4 tsp sea salt
- 1 cup raw coconut oil, warmed to liquid
- 3 Tbsp lecithin powder
Topping Ingredients:
- 1 1/2 cup of heavy Thai coconut milk
- 1/2 cup Thai coconut meat
- 1/2 cup raw agave nectar
- 1/4 cup Irish Moss gel
- 1 tsp vanilla extract
- 1/4 tsp sea salt
- 2 Tbsp lecithin powder
- 1/2 cup coconut oil, warmed to liquid
- lemon or lime slices for garnish
Preparation:
Crust
- Place the pecans, macadamia nuts, cinnamon and salt in a food processor outfitted with a “S” blade and process to a crumbly meal.
- Add dates and process again. Mixture should be loose, yet hold together when pressed firmly into your palm. Do not over-process or the natural oils will separate from the fiber.
- Pulse in lime zest. Set aside 1/4 cup of the crust mixture, this can be used for a garnish. Press mixture into a 9” deep glass dish and set aside.
Filling
- Put the coconut milk and avocado in the blender with the agave lime juice and salt and process until the mixture is smooth.
- Add the lecithin and coconut oil while you have a good vortex going in the blender and process until smooth.
- Pour mixture on top of the crust and chill in the fridge until firm, about 3 to 4 hours or overnight.
Topping
- Put all the ingredients, except the lecithin and the coconut oil, in a blender and blend until smooth.
- Add the coconut oil and lecithin while you have a good vortex going in your blender and continue blending until creamy.
- Pour the topping over the firm, chilled pie or alternately, put topping into a pastry bag outfitted with a large star tip and attractively decorate the pie or serve the topping on the side.
- Garnish with a reserved 1/4 cup of crust and lemon/lime slices
This is another way to serve it. We actually use this style the most. The 3 oz cups offer a perfect amount of this wonderful dessert!
Posted on Saturday, November 20th, 2010 at 12:49 pm. Filed under: Cake / Pies Tags: Dairy Free, Gluten Free, Refined Sugar Free, Soy Free, Vegan RSS 2.0 feed.
Hi Amie Sue,
I’m surprised to be the first to review this incredible pie.
This is AMAZING !!
My family’s new favourite apparently.
I only made a half quantity, as I usually do when trying a new recipe.
So I’m planning on grabbing more coconuts tomorrow to make another.
It’s late and I just ate a piece frozen and OMG ,
It took me to another place.
Thanks again for your insanely good recipes :-)
Thank you Sally. It is great to hear that you enjoyed this pie! It is my husbands all time favorite. Have a wonderful day and stay busy in the kitchen :) amie sue
I made this recipe over our family’s beach vacation and it was INCREDIBLE! My new favorite! They all raved about it and wanted another ASAP! I am making one for mothers day as we speak. Thanks so much for your recipes and your wonderful site!
That is wonderful Alicia! What a wonderful dessert for a special day! Happy Mother’s Day and many blessings to you and your family. amie sue
Hello Amie-Sue,
I have dabbled in the raw food world quite a bit over the past few years, but kind of lost my way. I have been looking for some inspiration to get back into raw and I think I have found it in your wonderful site.
Congratulations beautiful lady and am so looking forward to trying your recipes.
I just have one question, I do not have a dehydrator and when you say soak and dehydrate the nuts, I was wondering if the recipe will work without the dehydrate step?
Thanks,
Sue x
Welcome Sue… I hope you find great inspiration here. I usually send 1-2 posts out weekly, so sign up if you want to receive emails when I do. I don’t have a set schedule and if it were up to me, I would post daily but I fear over-loading inboxes. hehe
It’s so funny that you picked this recipe. I just bought 2 young Thai coconuts to make this myself. My poor husband has dropped enough hints… this is his favorite! You can skip the dehydration process just make sure that you get as much excess water off of the nuts so it doesn’t effect the crust.
Enjoy and keep me posted should you happen to try this recipe. Amie Sue
This looks and sounds divine Amie Sue! I was all set to get the ingredients and get started until I saw how much coconut oil is being used. I am concerned that it will overpower the taste. I have made so many raw cheesecakes and had to throw them out due to the coconut oil overpowering them. Where you able to taste the coconut oil or does it blend in with everything else very well? If not, what can be used as a substitute?
Good morning Dee…. well I can’t speak for your tastebuds, you might have highly sensitive ones… but I will share this. We have a dear friend who hates coconut. He is a huge foodie and he knows to detect ingredients in everything he eats… I made this pie and took some to him and he LOVED it. Truly raw, unrefined, virgin coconut oil will have a very mild coconut flavor and scent, so aim for that if you want to start off with a product that has a lessor taste or smell. Let me know if you make it Dee. Blessings. amie sue
Hi. I just made this and was “bewy yummy” as my almost 3 year old says. Just have a question…mine came out runnier than was shown in the picture and was wondering if it was because I used coconut milk (blended coconut meat with water to cover plus 2″). Should I have used coconut cream instead (just blended coconut meat straight without added water). Thanks. I will be making this again this week for a big birthday party.
Hello Bashya,
It sounds like perhaps to much liquid was added to the coconut cream part. Next time cut back and make it creamier/thicker than you did this round. Without me seeing it, it’s hard to say, but that is my guess. I am glad that it tasted good though!
Great Thanks. I will make coconut cream next time instead of coconut milk. Thanks again.
I’m trying this this weekend. Thank you.
Hello Amie Sue,
Your recipe calls for 3 & 2 Tbsp. of lecithin *powder*, am wondering how much liquid sunflower lecithin I should substitute?
Thank you!
Adaria :)
Hello Adaria… whether powder or liquid, you can use the same measurement. :) Have a great evening. amie sue
Hi Amie-Sue,
I noticed that the cup version of this recipe has a light green topping, while the pie version does not. Is that from the avocado actually being using in the topping instead of the filling? Just wondering the difference before I make the pie, the green layer on top looks lovely!
Thank you!
Good morning Adaria…. nope, I did the recipe as follows… I think it just looks that way due to the lighting and the color of the cups I used. Those are the transparent green Dixie cups. I tend to make a lot of my cheesecake pies in those small cups… I just don’t post those all the time. Great for portion control and the ease of guests walking, eating and mingling. Plus for Bob, he can easily reach into the fridge and snag a treat. :) Enjoy and let me know how it comes out for you. Blessings, amie sue
Either way, looks great!
How many 3 oz. cups/or small springform pans yield from one recipe?
Oh dear…. I don’t have a specific number on the small cups. Sorry. That is something that I need to pay attention too and document. Same with the small Springform pans. Sorry…. have a great weekend! amie sue
Well, Amie Sue… we just finished enjoying our first piece of the Key Lime Pie and it was absolutely *awesome* – Bearman loved it and we have only one word for this pie: DECADENT!
Since I had both sunflower lecithin and the regular powder on hand , I tried the sunflower in the filling, and though it tasted great, the layer turned out kind of a tan colored (will send you a photo via email). So in the topping, I used the powder and it looked exactly like yours in the photo. My pie is definitely multi-colored and unique, but next time will use the powder in both layers for a more delicate color (saving the sunflower for chocolate/darker colored desserts).
Also, following your instructions to a T, my crust was actually a speckled light brown… I used Medjool dates, maybe it’ve turned out darker like yours using another kind of dates or more of them.
In any case, I am *delighted* with the result! And just FYI, this recipe made one 6″ and four 4″ springform pans – great, a few extra to share with friends.
Am wondering, would/does this dessert freeze well?
Thanks a million for such an incredible recipe!
XO,
Adaria :)
Good evening Adaria,
Wow, I love this feed-back! Thank you so much for taking the time to share this. Great info. :) And yes, this freezes wonderfully! It should keep in there for about 3 months but be sure to have it sealed well. Have a blessed weekend, amie sue