Key Lime Pie

By Maz Valcorza

Key Lime Pie | MiNDFOOD Online Recipes & Tips

This delicious, raw and invigorating Key Lime Pie, is the perfect treat for when you’re feeling summery. Key lime pie is so refreshing, and makes me feel like I’m on holidays. If you can’t get your hands on key limes, just use regular limes. It’s all good.

Key Lime Pie

Makes 1 23cm Round Pie


Macadamia nut base

400 g (14 oz/2½ cups) activated macadamia nuts
135 g (4¾ oz/1½ cups) finely desiccated coconut
3 tablespoons coconut nectar
2 tablespoons lime zest
1 teaspoon vanilla powder

Lime & coconut filling

375 ml (13 fl oz/1½ cups) lime juice
2 avocados, flesh chopped
185 ml (6 fl oz/¾ cup) coconut nectar
185 ml (6 fl oz/¾ cup) coconut mylk (page 174) or regular coconut milk
250 ml (9 fl oz/1 cup) cold-pressed extra virgin coconut oil
1 teaspoon spirulina powder
1 teaspoon vanilla powder
2 tablespoons non-GM soy lecithin
pinch of Himalayan pink salt or Celtic sea salt

To serve

twisty lime slices (see Tip) and lime zest, to garnish
desiccated coconut, for sprinkling


Process all the nut base ingredients in a food processor until well combined. The mixture should bind to itself when pressed together between your fingers. Press into a 23 cm (9 inch) pie tin lined with plastic wrap and set aside.

Blend all the filling ingredients until super smooth. Pour over the pie base, then leave to set in the fridge for 4 hours, or overnight.

Remove the pie from the refrigerator. Just before serving, garnish with twisty lime slices, lime zest and a sprinkling of desiccated coconut.

The pie will keep in an airtight container in the fridge for 5 days, or can be frozen for several months.

Smart Tip:

To make twisty lime slices, cut a slit into each lime slice, running from the centre to the outside. Take the two ends from either side of the slit and twist them in opposite directions.

Recipe and image from The Naked Vegan by Maz Valcorza (Murdoch Books) $39.99 available now in all good bookstores.


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