Craving a dessert that’s both decadent and refreshingly light? Look no further! This Raw Lime Pie is a game-changer. The secret to its unbelievably creamy, mousse-like texture is avocado, which blends into a luscious filling with the perfect balance of zesty tang and gentle sweetness. Paired with a crunchy, nutty Almond, Date, and Coconut Pie Crust, it’s a textural dream. This pie is rich, vibrant, and packed with wholesome ingredients. It’s the ultimate no-bake treat that will have everyone asking for the recipe—and they’ll never guess the secret ingredient!
Ingredients
• Makes one 8- or 9-inch (20 or 23 cm) pie
• For the Crust
• 1 recipe Almond, Date, and Coconut Pie Crust
• For the Filling
• 4 medium to large avocados, peel and pit removed
• 2/3 cup / 170 mL freshly squeezed lime juice
• 2/3 cup / 170 mL maple syrup
• 2 tablespoons / 30 mL melted virgin coconut oil or 2 teaspoons / 10 mL guar gum (optional, for a firmer set)
• 1 tablespoon / 15 mL lime zest
• For Garnish
• 3 kiwi, peeled and sliced
• Unsweetened, shredded dried coconut
Instructions
1. Prepare the Almond, Date, and Coconut Pie Crust in an 8- or 9-inch pie plate and set aside.
2. Place the avocados, lime juice, maple syrup, and optional coconut oil or guar gum in a high-speed blender.
3. Blend just until the mixture is completely smooth and fluid. Be careful not to over-blend, as this can affect the color.
4. Add the lime zest and blend for just a few seconds to incorporate.
5. Pour the filling into the prepared pie crust and smooth the top with a spatula.
6. Freeze for 1 to 2 hours to set firmly, or place in the refrigerator overnight for a softer, mousse-like consistency.
7. Garnish with sliced kiwi or shredded coconut just before serving. Serve chilled.
Nutritional Information
• Per slice (1/8 of pie)
• Calories: 434
• Protein: 7 g
• Fat: 28 g
• Carbohydrate: 47 g
• Dietary Fibre: 10 g
• Sugars: 29 g
• Calcium: 100 mg
• Iron: 3 mg
• Potassium: 1022 mg
• Sodium: 16 mg
• Vitamin C: 42 mg
• Vitamin E: 7 mg
• Percentage of calories from: Protein 6%, Fat 54%, Carbohydrate 40%
Pro Tips
• Blend the avocado filling just until smooth. Over-blending can cause it to oxidize and turn a brownish color.
• For cleaner, firmer slices that hold their edge perfectly, use the optional melted coconut oil or guar gum.
• Always serve this pie well-chilled, directly from the refrigerator or freezer, to ensure the slices maintain their beautiful shape.
• This pie is wonderfully rich! A small slice goes a long way, so you might want to cut 10-12 servings instead of 8.
FAQ
Q: Will this raw lime pie taste like avocado
A: Not at all! The avocado provides an incredibly creamy, mousse-like texture, but its flavor is completely masked by the zesty lime juice and sweet maple syrup. It’s the secret to the luscious filling without any noticeable avocado taste.
Q: Is this raw lime pie recipe gluten-free
A: Yes, this recipe is naturally gluten-free. The crust is made from a wholesome blend of almonds, dates, and coconut, and the filling contains no gluten-based ingredients, making it a perfect dessert for those with gluten sensitivities.
Q: How can I make sure my pie slices are firm
A: For the firmest, cleanest slices, the recipe recommends adding the optional melted virgin coconut oil or guar gum to the filling. Freezing the pie for 1-2 hours to set also helps create a firmer texture that holds its shape perfectly.
Q: How should I store this vegan lime pie to keep it fresh
A: This pie must be kept chilled. Store it in the freezer for a firm set, or in the refrigerator for a softer mousse-like consistency. Always serve it directly from the fridge or freezer to ensure it holds its beautiful shape.
