This green on green pie is just what I imagined—a healthier melt-in-your-mouth version of the sweet-tart American dessert, key lime pie. Instead of softly whipped cream or sweet meringue, vegan kiwi lime avocado pie flaunts a wreath of bright green kiwis. It’s a delicious and wholesome food play on the original.
It always surprises me how soaked and softened raw cashews pureed with a little water morph into a creamy stand-in for dairy, “cashew cream.” Blend this “cream” with coconut milk, coconut oil, and sugar, for a remarkably similar, lick-able alternative to sweetened condensed milk. Add lime zest and juice to this vegan riff, and you’d swear you were in Key West singing along with Jimmy Buffet.JUMP DIRECTLY TO RECIPE
Following the lead of my Baja friends, who include an avocado in their condensed milk key lime pie filling, I added an avocado to mine. I like how the avocado brings in even more healthy creaminess, along with a light tint of green.
Doesn’t the green kiwifruit on top sparkle and invite? Kiwis are super nutritious with vitamin C, potassium, and phytochemical oxidants, so scoop the green out of its fuzzy brown skin, cut the ovals in half and arrange away.
About the crust: You have many choices, including picking up a pie crust at the store, one that’s already rolled out and ready for you to bake! I tested this creamy lime filling with three different, all delicious, vegan press-in crusts, and here’s what I found.
- First I made this pie with a simple two-ingredient raw almond and date crust. Everyone enjoyed the date flavor, but for me the soft texture wasn’t ideal—it was too close in texture to the filling.
- Seeking more of a classic graham cracker essence, I next tried my savory whole wheat oil crust, subbing grapeseed oil for olive oil and adding a little coconut sugar. Better. (This is the crust I used in the photos.)
- But in the end, my gluten-free pecan crust won out. I made it the same as this recipe except without the nutmeg. I think you’ll agree that its crunchy toasted pecan sweetness is a perfect backdrop for the tang and texture of this creamy vegan kiwi lime and avocado pie.
Choosing kiwifruit: Like ripe avocados, ripe kiwis are firm but give to slight pressure. If they don’t give to pressure they will be quite acidic–not ready to eat. The California kiwi harvest is late October and early November, but, picked firm, they take time to ripen–California kiwis are at their sweetest in late winter/early spring. Their season is right now, so ripe kiwis are easy to find. Bottom line—it’s time to make vegan kiwi lime avocado pie!
Be sure to check out The Vintage Mixer blog for her March listing of seasonal recipes. Becky also orchestrates a monthly recipe roundup featuring seasonal produce from a bevy of other bloggers–follow the links below to see how her list inspired us. We hope our recipes encourage you to get in the kitchen and cook something delicious—and seasonal!
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Check out these blogger’s tasty seasonal recipes:
Chana Aloo Gobi Masala: Chickpea, Potato, and Cauliflower Curry by Food for My Family
Stuffed Sweet Potatoes with Chickpeas, Asparagus and Arugula by Floating Kitchen
Spicy Lemon-Ginger Tonic Tea by Suitcase Foodist
Broccoli Rabe and Chicken Pizza with Basil Cream Sauce by Vintage Mixer
Hot Chili Blistered Asparagus with Sriracha Aioli by Kitchen Confidante
Glazed Meyer Lemon Bundt Cake with Candied Lemons by Simple Bites
Frozen Chocolate-Dipped Kiwi with Sea Salt by Project Domestication
Tempura Cauliflower with Spiced Yogurt Dipping Sauce by Completely Delicious
Easy Lemon Thyme Roasted Artichokes by Flavor the Moments
Healthy Shamrock Shake by Joy Food Sunshine
Curry Roasted Cauliflower by Healthy Seasonal Recipes
Roasted Cauliflower Pasta with Lemon Chimichurri by She Likes Food
Thai Curry Cauliflower Soup by Mountain Mama Cooks
This creamy vegan riff on the American dessert Key Lime Pie makes one (9-inch) pie, 8 to 10 servings.
- 1 ½ cups whole raw cashews, soaked four hours, or overnight is even better
- 1 tablespoon grated lime zest
- 3/4 cup freshly squeezed lime juice, preferably from Key limes
- 1 small avocado, peeled and seeded
- ¾ cup organic cane sugar or coconut sugar see note
- ½ cup unsweetened coconut milk see note
- 1/3 cup virgin coconut oil
- ½ teaspoon vanilla extract
- 1/8 teaspoon sea salt
- 4 ripe kiwis
Add the lime juice to the blender. Drain and rinse the soaked cashews and add them to the blender, along with the lime zest, avocado, sugar, coconut milk, coconut oil, vanilla, and salt. Puree until smooth, scraping down the sides of the blender as needed. This will take 3 to 4 minutes in a regular blender, less time in a high speed blender.
Pour the filling into the prebaked pie crust of your choice. Freeze until firm, 5 hours or overnight. *The filling holds it’s shape refrigerated, but I find it’s best to get there if the pie has been frozen first, then tempered in the fridge until soft enough to cut. If the pie is super-frozen, tempering may take a few hours.
To serve: Peel the kiwis, cut in half lengthwise, and slice about 1/8-inch thick. Arrange on top of the pie, working from the outside to the inside. Refrigerate until ready to serve.
- Pie crust can be purchased or homemade. I tested this recipe 3x with different crusts, and liked my, gluten-free vegan pecan crust the best. It doesn’t press up over the rim of the pie plate but, when baked, holds the filling the same as other pie shells.
- If you prefer not to use cane sugar, substitute coconut sugar. I went with the cane sugar this time, because I wanted the filling to be as close as possible, yet a vegan version of the key lime pie filling with sweetened condensed milk.
- This is the coconut milk in the can, not the coconut milk beverage that usually comes in aseptic packaging. If coconut milk is stored in a warm place, shake the can to make it relatively homogenous before measuring. If coconut milk is cold, there will be a layer of solid coconut on top of coconut liquid. Try to use half solid and half liquid to measure your ½ cup of coconut milk.