I first made this easy, refreshing key lime pie during a summer heatwave, and it was the perfect antidote to the brutal humidity. Frozen, rather than baked, it’s served chilled and made with wholesome ingredients – avocado, cashews, pecans, and dates – that could serve as a lazy summer meal and dessert rolled into one. (I’ll admit, I’ve eaten a slice of this pie for lunch.)
I adapted a key lime pie recipe from the blog Alternative Dish, and my one adjustment was substituting rich, tangy Vermont Creamery creme fraiche, which I had on hand, for coconut cream, a delicious vegan alternative. Feel free to try other dairy alternatives, such as Greek yogurt, or stick with the vegan version.
Adapted from Alternative Dish’s Avocado Key Lime Pie recipe
Equipment
Ingredients
Filling
- 1/2 cup high-quality creme fraiche (or, if preferred, Greek yogurt or coconut cream)
- 1 large avocado, peeled and mashed
- 1/3 cup fresh lime juice
- 1/2 cup maple syrup
- 1 1/2 cups raw cashews
Crust
- 1 3/4 cup toasted pecans, walnuts, or almonds
- 1 cup pitted dates
- Pinch of sea salt
Directions
1) Soak cashews in boiling water. Set aside for 15 minutes, then drain the water.
2) Prepare the filling: In a high-powered blender, combine cashews, avocado, creme fraiche, avocado, lime juice, and maple syrup. Blend until smooth and creamy, scraping down the sides occasionally; this may take around 5 minutes. Set aside until ready to use.
3) Prepare the crust: in the bowl of a food processor, combine dates, pecans, and salt and pulse until mixture comes together. To test out if ready, pinch a piece of crust between your thumb and forefinger to see if it sticks together. Press crust into the bottom of a 9-inch pie plate.
4) Pour filling over crust, and smooth over with a rubber spatula. Place in the freezer for at least 2 hours to set, then transfer to the fridge until ready to serve. Return leftovers immediately to the fridge; this pie is best eaten chilled.
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