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Key Lime Pie

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~ raw, vegan, gluten-free, nut-free~

This pie is a true, mouth-watering dessert! 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 Achieved!

Perfection is a strong word to use; I realize that, but I am 100% confident in making such a statement right now, here today! Not only did Bob love and devour it, but, per his request, it has become a staple dessert in our household. These days I rarely make it in a 9″ pie pan though.   I like to either use either small mason jars or 3 oz Dixie cups.

If stored properly, they can keep in the freezer for up to three months. That way, every so often, I will move a few of them from the freezer to the fridge, this way Bob can open the fridge door, grab a dessert and go. No slicing, no dishing… easy peasy Key Lime Pie. Plus, it is perfect for portion control, so he doesn’t overdo it and get a tummy ache.

Looking for a nut-free dessert? The only part that contains nuts is the crust, and you could easily remedy that. I’ll share how you can use coconut instead of nuts under the “crust preparation” below.  You could even go as far as making it without the crust, which I often do. By the way, you will notice that this pie is not green! I know that many of you are under the false idea that key lime pie is green. Well, the truth is it isn’t meant to be green, but rather a natural creamy yellow…. slightly sweet, and out of this world delicious.

I would like to share why I use lecithin because I know, inquiring minds just want to know. Sunflower lecithin is made up of essential fatty acids and B vitamins.  It helps to support healthy function of the brain, nervous system and cell membranes.  It also lubricates joints; helps break up cholesterol in the body. Lecithin comes in two forms, powder and liquid.
I prefer the powdered sunflower lecithin because I can’t use soy products and the powdered version seems to be milder in taste. Besides all the nutritional benefits, it is a natural emulsifier that binds the natural fats with liquids to help create a creamy consistency.

This recipe also calls for Irish Moss gel, and I know that can be challenging to find, let alone make.  I often make this recipe 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 as you can see that the pie is holding its shape quite well.

One last tidbit that I wanted to share is that I prefer to use a combination of lemon and lime juice rather than the juice of actual key limes, as they are tiny, expensive, and not always easy to find.  I noted below in the ingredient list on how to measure out my lemon and lime combination.

Sugar-Free Option

I know that this recipe posting is getting quite long, but if you will just give me a few more minutes of your time, I would appreciate it. I get many requests for desserts that are sugar-free (even fresh or dried fruit sweetened).  Bob and I also watch our sugar consumption as well. So for a few years now, I have been playing around with Lohan Guo Monkruit and Erythritol.

They are both natural alcohol sugars made from non-GMO plant sources. And are classified as  ANTI-OXIDANTS that fight free radicals. Since they pass right through the body without being absorbed, there is no effect on the gastrointestinal tract (no gas or diarrhea). These “sugars” have zero calories and are zero glycemic. Also, they don’t raise blood sugar or insulin which makes them great for people with diabetes… plus it won’t feed Candida or yeast.  (source) Markus Sweet is a brand that I have been using, it is a combination of those two sweeteners.

With all of that, I will now release you to go play in the kitchen. Slip that apron on, tighten those strings, and know that every dish dirtied brings you one step closer to a magnificent, healthy dessert. Have fun and let me know if you try this recipe!


Yields 8.5 – 9″ pie, serves 8-16

Crust: (see below for nut-free crust)

First layer:

Second layer:



  1. Place the pecans, macadamia nuts, cinnamon and salt in a food processor outfitted with an “S” blade and process to a crumbly meal.
    • To make this crust nut-free, replace the pecans and macadamia nuts with 2 1/2 cups (248 g) unsweetened, shredded coconut. Follow the same instructions.
  2. Add water, dates, and lime zest, process again.
    • The 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 and make the crust oily.
    • Tip: zest the limes before juicing them. Much easier on the fingertips.
  3. Press mixture into a 9” deep glass dish and set aside.

First layer:

  1. In a high-powered blender combine the; coconut milk, avocado, sweetener, lime juice, and salt. Blend until the filling is creamy smooth.   You shouldn’t detect any grit.  If you do, keep blending.
    • This process can take 1-3 minutes, depending on the strength of the blender.  Keep your hand cupped around the base of the blender carafe to feel for warmth.  If the batter is getting too warm, stop the machine and let it cool.  Then proceed once cooled.
    • You can use any liquid sweetener.  Just be aware of the different flavors and colors that may impact cake.
    • If you wish to reduce the sugar content, I recommend replacing the liquid sweetener with 3/4 cups (179 g) of Markus Sweet or non-GMO Erythritol. Be sure to grind it to a fine powder after measuring it out using a spice grinder, a coffee grinder, Magic Bullet, or Vitamix dry container.
    • After powdering the sweetener, let it rest a little before removing the lid. If you open it right away, stand back and don’t inhale deeply. It will look like a dry ice smoke experiment… (fun to do with the kiddos around?)
    • If you can’t find Young Thai coconut milk, you can use canned full-fat coconut milk (1 BPA-free can)
  2. With a vortex going in the blender, drizzle in the coconut oil and then add the lecithin.  Blend just long enough to incorporate everything together.  Don’t over process.  The batter will start to thicken.
    • What is a vortex?  Look into the container from the top and slowly increase the speed from low to high,  the batter will form a small vortex (or hole) in the center.  High-powered machines have containers that are designed to create a controlled vortex, systematically folding ingredients back to the blades for smoother blends and faster processing… instead of just spinning ingredients around, hoping they find their way to the blades.
    • If your machine isn’t powerful enough or built to do this, you may need to stop the unit often to scrape the sides down.
  3. Pour the batter into the pan.
  4. Gently tap the pan on the counter to remove any air bubbles.
  5. Chill in the fridge or freezer until firm, about 3 to 4 hours or overnight.
    • You want the first layer firm enough so that when you add the top layer, it doesn’t “fall into” the first layer.

Second layer:

  1. Back in the blender combine; coconut milk, coconut meat, sweetener, Irish Moss gel, vanilla, and salt. Blend until smooth.
  2. With a vortex going in the blender, drizzle in the coconut oil and then add the lecithin.  Blend just long enough to incorporate everything together.  Don’t over process.  The batter will start to thicken.
  3. Pour over the firm, chilled pie. Spread evenly and gently tap on the counter top to bring up any bubbles. Slide back into the fridge or freezer to firm up.
  4. Garnish with lemon/lime slices, or whatever you wish. Do this prior to serving.
  5. Store the cheesecake in the fridge for 3-5 day or up to 3 months in the freezer.  Be sure that it is well sealed to avoid fridge odors.

44 thoughts on “Key Lime Pie

  1. sally says:

    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 :-)

    • amie-sue says:

      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

  2. Alicia says:

    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!

    • amie-sue says:

      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

  3. Sue says:

    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?

    Sue x

    • amie-sue says:

      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

  4. Dee says:

    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?

    • amie-sue says:

      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

  5. Bashya says:

    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.

    • amie-sue says:

      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!

  6. Bashya says:

    Great Thanks. I will make coconut cream next time instead of coconut milk. Thanks again.

  7. ben says:

    I’m trying this this weekend. Thank you.

  8. Adaria says:

    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 :)

    • amie-sue says:

      Hello Adaria… whether powder or liquid, you can use the same measurement. :) Have a great evening. amie sue

  9. Adaria says:

    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!

    • amie-sue says:

      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

      • Adaria says:

        Either way, looks great!

        How many 3 oz. cups/or small springform pans yield from one recipe?

        • amie-sue says:

          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

  10. Adaria says:

    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!

    Adaria :)

    • amie-sue says:

      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

  11. Lyn L. (mom of many) :] says:

    Hi Amie Sue, Well I was determined to make this for Gene’s Belated birthday party tonight. He LOVES Peach pie and Key lime pie . So I asked him to pick out a dessert from your web site and I would make it for him. So key lime it is !!! I couldn’t use soy lecithin so I went on a hunt for sunflower in our town. I came home with capsules as that was the only thing I could find. One Hundred capsules later (he wanted two pies), :] I now have the softest hands in town- :] !!! Where is there a Rosie (George Jetson- remember him) when you need one LOL . All the components of this pie tasted great, as the kids and I “Prewashed” the mixing bowls and utensils when we were done- :] So very grateful for you, your husband and this web site- so I can not only give my husband a far better key lime pie for his birthday then I could ever hope for but have it be healthy to boot. Have a great week :] Lyn

    • amie-sue says:


      I LOVE your determination and cheerful heart that you maintained through the process. hehe Your amazing. :) Please tell Gene happy birthday for me us. This pie is one of Bob’s favorites so they have this in common. Have a blessed up and coming weekend, amie sue!

  12. Lyn L. (mom of many) :] says:

    Just finished the birthday dinner, everyone and I mean EVERYONE LOVED this pie. They kept saying, and this is totally healthy. They just couldn’t get past that something this fantastic could be healthy too!!! Thank you again, Gene made sure I stashed the second pie for him for tomorrow !! :]

    • amie-sue says:

      Well hot dog! raw, vegan, kosher dog that is… lol Anyway, just being silly… That is so wonderful. Great job Lyn!!! We are all apart of the rippling effect of help others to eat healthier…. ride the wave and enjoy the rest of the night with your family. :) And Gene is one smart man. hehe

  13. sandra says:

    Dear Amie Sue,
    I made this pie yesterday. Due to the fact I have no dehydrator and lecithine is hard to come by here (just the flaky stuff, no powder or liquid), I had to change some things, but it was absolutely fantastic!
    Oh, I left out the topping (coconut is not our favourite taste ;-)) and used a whole avocado. To die for… absolutely fantastic!

    • amie-sue says:

      That is just wonderful Sandra… great job on using what you have on hand and making it work. Your awesome! Have a great evening, amie sue

  14. rachael says:

    Great, mild taste! I didn’t have lime juice so I subbed lemon juice (homemade). Very mild taste, loved it!

    • amie-sue says:

      Awesome Rachael… why to use what you have. So happy to hear that you enjoyed it. This is one of our all times favorites. Many blessings, amie sue

  15. aliyah says:

    Hi Amie Sue ,What can i substitute for the thai coconut meat?

  16. Glorianne says:

    Hi Amie Sue,
    We made this last night for my sister’s birthday. Her absolute favorite pie. OH MY GOODNESS you have outdone yourself with this one. We used all organic, followed your suggestion with the lemon/lime juice combo, (EX!) and omitted the Irish moss, topped the crust with some coconut shreds…It was firm and beautiful and DELICIOUS. Unreal! Wish we could post a pic for you to see. THANK YOU for another WINNER! YUM!

    • amie-sue says:

      Good evening Glorianne… oh my, you just made my evening! Thank you so much for coming back and sharing your experience with this recipe. I so appreciate it. :) This is Bob’s all time favorite cheesecake. He loves them all but this one gets requested the most. In fact, you have inspired me to make him another one. :) He is coming home Tues. from a 5 day trip and what a wonderful way to show him just how much I missed him.

      Have a glorious week Glorianne! amie sue – ooh, say, I would love to see a picture. You can either email it to me at [email protected] or upload it to my Facebook page. :)

  17. carey says:

    This key lime pie looks incredibly delicious. I’ve been looking for a recipe that doesn’t use condensed milk or dairy, and here it is. I cannot wait to make it. This website is so elegantly laid out with unique raw dishes.

    • amie-sue says:

      Thank you Carey… I appreciate the kind words. I hope you continue to enjoy my site. Blessings, amie sue

  18. Alicia says:

    I cant find the recipe for the strawberry key lime mojito cheesecake that is pictured on ‘the raw food diet’ page here https://nouveauraw.com/the-raw-food-diet-please-read/

    I am just itching to try it. Can you direct me to it please?

  19. Gwyneth says:

    I love this key lime pie! So decadent! In the future, what can I use to replace the Irish moss with? I do have some but I found it left a unpleasant after taste.


    • amie-sue says:

      Hello Gwyneth,

      You can always try kelp paste instead of the Irish moss or omit it all together. You will need to keep it chilled or frozen as it won’t hold its shape quite as long. Or to get around that, I like to serve this pie in single serving dishes… then you don’t have to worry about it holding shape. Agar agar can also be used, but I it will require some playing around with to get the right texture.

      I hope you have been enjoying the holidays season … Merry Christmas, amie sue

  20. Teresatromp says:

    Dear Amie-Sue,
    My son, Dennis, and I completed our Key Lime Pie taste test yesterday for dessert.
    I asked Dennis, “So dude, what do you think of this Key Lime Pie?”
    Dennis said, “It’s better.”
    “Better than what?”, I asked.
    “Better than baked key lime pie”, he said.
    Then he said, Can you make another one?.
    Mind you, that was just our first piece of this wonderful, lime cloud of a pie, and he already wants me to make another one. Doesn’t want to run out of Key Lime Pie. Key Lime is his favorite pie, so for him to say your raw recipe is better than cooked says a whole lot Amie Sue!

    I try to follow your recipes EXACTLY as you post them, as I do not want to mess up. I did add a tiny piece of vanilla bean, as I love those little speckles.

    Amie Sue when I was a baby, my baby formula was evaporated milk and corn syrup, per my mother’s doctor’s instructions! I guess the evaporated milk was not enough. Corn syrup had to be added! :)
    You can imagine how addicted to sugar I was. Becoming raw has actually curbed my addiction to sugar as there are so many substitutions. Sugar really wears you down. At 60 (did I really write that?), many processed foods are not tolerated as they once were when I was 20 or 30 or 40 even.

    I appreciate your AMAZING desserts more than anything else, because without them, I’d probably sleep all day on some kind of nasty sugar rush. Because your desserts are not made with sugar, I can open the refrigerator, look at the dessert, dream about the dessert, and wait for my dessert portion to eat it slowly, and really enjoy it. Processed sugar is extremely addictive.
    I have other gourmet raw food cook books, and they are fine, but honestly, your recipes are beyond gourmet, BEYOND COOKED food.
    I really appreciate all the effort you make in creating these magnificent desserts and all your other recipes as well.
    Best Regards,

    • amie-sue says:

      Good morning Teresa,

      I absolutely loved reading your message first thing this morning. This Key Lime Pie is an all time favorite for those that I make it for too… so I understand your son’s excitement about it. :) Keep in mind, that they freeze well too so you can always keep a supply on hand for emergency key lime withdrawals. hehe I am touched that he enjoyed it so much and it made my day to read all of this.

      I can’t even imagine feeding an infant condensed milk and corn syrup! Thank goodness the times are changing. My little sister was adopted by my parents when she was less than a day old, so she wasn’t breast fed. Her whole infant/toddler hood was spent vomiting up everything! Finally, my grandmother intervened and said to feed her whole milk and applesauce blended together, put in a bottle, with the nipple snipped a tad larger. That stopped the vomiting and she recovered her weight. Not ideal… but back then… well we all do our best. She now suffers a low immune system and is always susceptible to every bug that comes around. I am trying to encourage her ways to build her immune system, hoping she will come around to the ideas.

      I am thankful that you are finding recipes on my site that put your mind at ease when it comes to battling sugar addictions. I know how addictive it is for people… worse than drugs for many. I am proud of all the effort and accomplishments you have made in this area, even at the young ripe age of 60. :)

      Have a blessed day and thanks again for sharing. amie sue

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