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Creamy Vegan Kiwi Limoverhead shot of Kiwi Lime Avocado Pie with pieces out and slice on plate in background
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4.55 from 11 votes

Creamy Vegan Key Lime Avocado Pie

This creamy vegan riff on the American dessert Key Lime Pie makes one (9-inch) pie, 8 to 10 servings. Use your favorite pie crust--it can be gluten-free or wheat, your choice.
Prep Time45 minutes
5 hours
Total Time5 hours 45 minutes
Course: Dessert
Cuisine: American
Keyword: cashews, coconut milk, kiwi fruit
Servings: 8
Calories: 389kcal

Ingredients

  • 1 ½ cups whole raw cashews, soaked four hours, or overnight is even better
  • 1 tablespoon grated lime zest
  • ¾ 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
  • cup virgin coconut oil
  • ½ teaspoon vanilla extract
  • teaspoon sea salt
  • 4 ripe kiwis
  • 1 (9-inch) pie crust, pre-baked until golden.

Instructions

  • Add the lime juice to the blender bowl. 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. 
  • To serve: Peel ripe kiwis, cut them in half lengthwise, and slice about 1/8-inch thick. Arrange on top of the well-chille pie, working from the outside to the inside. Refrigerate until ready to serve.

Notes

  • Pie crust can be purchased or homemade. 
  • If you prefer not to use cane sugar, substitute coconut sugar. I went with the cane sugar this time, because I wanted my vegan filling to taste as close as possible to key lime pies made with sweetened condensed milk.
  • You want the coconut milk in the can, not the coconut milk beverage that comes in aseptic packaging.
  • If canned 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.
  • This pie filling holds it’s shape when refrigerated, but cuts best when the pie has been frozen for an hour or so first--without the kiwis. When ready to serve, temper the pie in the fridge until it's soft enough to cut. (If the pie has been frozen overnight and is super hard-frozen, tempering may take a few hours.)

Nutrition

Calories: 389kcal | Carbohydrates: 37g | Protein: 6g | Fat: 27g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Sodium: 46mg | Potassium: 439mg | Fiber: 4g | Sugar: 25g | Vitamin A: 88IU | Vitamin C: 44mg | Calcium: 34mg | Iron: 2mg