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Creamy Vegan Kiwi Lime Avocado Pie

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.

overhead shot of Kiwi Lime Avocado Pie with pieces out and slice on plate in background

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.

CLICK HERE TO PIN Creamy Vegan Kiwi Lime Avocado Pie!

Just so you know, some of the links below are affiliates. When you purchase products via my links, it doesn’t cost you anything and I earn a tiny commission, which helps me continue to provide free content here on Letty’s Kitchen. Thank you!!

It always surprises me how soaked and softened raw cashews (Affiliate link) pureed with a little water morph into a creamy stand-in for dairy, “cashew cream.” Blend this “cream” with coconut milk, coconut oil (Affiliate links), 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.

Kiwis and limes for Creamy Vegan Kiwi Lime Avocado Pie

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.

Kiwi Lime Avocado Pie with kiwis arranged on top and red handled knife

Which pie crust do I choose?

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 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 avocado oil for olive oil and adding a little coconut sugar. (Affiliate link.) 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 creamy kiwi lime 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. Kiwis are picked firm and take time to ripen. To help kiwi fruit ripen faster, put it in a paper bag or a vented plastic bag along with an apple, banana, or pear. Store the bag at room temperature for 1 or 2 days.

When your kiwis are ripe, it’s time to make vegan kiwi lime avocado pie!

one slice on white plate Kiwi Lime Avocado Pie

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30 comments

  • I love the sound of this pie, Letty! How very creative and pretty. I love that it is on the healthy side, too. Reply · 6 March, 2017

    • Thank you Aimee. I just couldn’t resist the play on words–kiwi/key! Reply · 6 March, 2017

  • Letty this pie is gorgeous! I love kiwi so much! I’m going to have to zip on over to your house and steal a slice! 🙂 Reply · 6 March, 2017

    • OK Laura, But give me some warning and I start the cashew soaking! 😉 Reply · 6 March, 2017

  • Letty, this pie is so gorgeous! I’m a huge fan of key lime pie and I love that you made a vegan interpretation of that. That pecan crust sounds perfect too! Reply · 6 March, 2017

    • Thanks Marcie. Now I haven’t compared the two next to each other, but this filling is perfectly satisfying–even for my sweet tooth! Healthified desserts are my goal and I’m beyond pleased with this one! Reply · 6 March, 2017

  • Oh I love that sneaky avocado in there! This is almost tooooo pretty to slice into, Letty! Gorgeous presentation! Reply · 6 March, 2017

    • Thank you Liz. Yup, snuck that creamy green in there alright! Reply · 6 March, 2017

  • Totally trying this for St. Pattys Day!! Love the added avocado and I’m dying to try a cashew cream based dessert! Reply · 6 March, 2017

    • Can’t wait to hear what you think Becky! Reply · 6 March, 2017

  • As a key lime pie lover, I’m both intrigued and want to balk at this rendition. I’m intrigued by the cashew cream and avocado and there is no denying how gorgeous the kiwi is on top! Reply · 7 March, 2017

    • Ahhh. Kelley–you need a tasting slice. I know you will like the changeup to your fave pie! Reply · 12 March, 2017

  • I LOVE key lime pie. I never would have thought about adding an avocado.

    Just so clever!!! Reply · 7 March, 2017

  • This is so beautiful!! I’m loving all those kiwis on top! And if something has avocado in it, I know I will love it! Reply · 7 March, 2017

    • Thank you Izzy. As a pastry chef, I would add a tiny titch of green food coloring to key lime pie filling. The filling for this vegan pie was pale as well, until I added the avocado!! Reply · 9 March, 2017

  • Such a beauty, Letty! I love how you made this vegan, and those tips on choosing kiwis are so helpful! Reply · 8 March, 2017

    • Thanks Lirin! This was a fun recipe to play with! Reply · 9 March, 2017

  • This post is so pretty and I love your clever way of veganizing this classically dairy centric recipe. Reply · 8 March, 2017

  • Pretty as pie! GREG Reply · 10 March, 2017

  • Ramona

    Can you believe I literally had a dream about a creamy kiwi avocado key lime pie? When I woke up I immediately Googled the phrase and behold this beautiful recipe came up! I have a gluten sensitivity so I’m going to try it with the pecan crust which sounds amazing even if didn’t have to avoid gluten. Thank you so much for sharing. I’m 100% sure I’m going to want this whole pie to myself! Reply · 27 April, 2019

    • That is so cool! I hope you love this pie as much as I do! Reply · 28 April, 2019

  • Maria

    This looks amazing! I’m trying to stay away from all oils. Is there a good non oil sub for coconut oil? Aquafaba? Applesauce? Reply · 9 May, 2020

    • Thank you Maria. For this particular dessert, the coconut oil is the creamy texture. I’ve not tried aquafaba in this pie, though it might turn the recipe into something more like a key lime chiffon pie. Let me know if you experiment and how it comes out. Reply · 9 May, 2020

  • Naty

    This is the most delicious pie I’ve ever made, I’ve made it for family and friends and everyone absolutely loves it! Thank you so much for sharing this amazing recipe! Reply · 28 July, 2020

    • Thank you Naty! I am delighted to here you love this pie! Reply · 28 July, 2020

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