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No-Bake Key Lime Pie Recipe (with Video)

American, Wheat-free, Dairy-free

Discover our No-Bake Key Lime Pie Recipe, a International recipe perfect as a dessert recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size

Prep 40min | Cook 18min


For the crust
- 1 c Almonds
- 1 c dates
- 0.25 tsp fine sea salt
- 1 tsp Ground cinnamon, optional
- 1 tsp Ground ginger, optional
- 2 tbsp Coconut oil, melted and cooled
For the filling
- 1 large ripe avocado
- 0.75 c Coconut cream
- 0.75 c Honey
- 0.5 c key lime juice
- 0.333 c Coconut oil, melted and cooled
For the topping
- 0.5 c Coconut cream
- 1 tbsp Honey
- 0.25 tsp Vanilla extract
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For the crust
1. If baking the crust, heat the oven to 350°.
2. Pulse the almonds in a food processor until the texture of coarse sand (about 8-10 one-second pulses).
3. Then, with the machine running, drop in 1-2 pitted dates at a time down the tube. When they're all blended in, turn off the machine.
4. Add the salt and, if using, the cinnamon and ginger. Pulse a few times to blend.
5. Drizzle in the melted and cooled coconut oil and pulse a few more times to make sure it's all blended. If you squeeze the mixture with your hand, it should stick together like a paste.
6. Pour the crust into a deep pie dish and use your hands or the bottom of a glass or measuring cup to pat it into an even layer along the bottom and the sides. Don't go all the way up the sides - leave a bit of room at the top or the sides will be too thin. The crust might seem a bit crumbly but just keep gently pressing it against the pan.
7. If not baking the crust, set the crust aside while you make the filling.
8. If baking, put the dish in the heated oven for 15-18 minutes, until darker around the edges. Let cool completely. The crust might puff up a bit as it bakes but will settle back down as it cools.
For the filling
1. Wash and dry the food processor bowl, lid and blade.
2. Add the avocado flesh, coconut cream, honey, key lime juice and melted and cooled coconut oil to the cleaned food processor. Blend until smooth, stopping to scrape down the sides of the bowl if necessary. This can take anywhere from 3-5 minutes, depending on how ripe your avocado is. If the mixture looks a bit curdled or lumpy for a while, that's fine. Just keep blending until it's totally smooth. It should be thick yet pourable, almost like pudding.
3. Pour the filling into the cooled (if baked) crust and smooth the top with a spatula. Cover with foil and chill for at least 4 hours or up to 48 hours.
For the topping
1. Add the coconut cream to a large bowl and use a hand mixer to whip until it's puffier and you see soft peaks when you lift the beaters out of the cream. Add the honey and vanilla and whip just a little longer to blend.
2. Gently spread the whipped coconut cream on top of the pie, slice and serve!

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