Key Lime Pie

Happy Memorial Day Weekend everyone!

I wanted to create a light, healthy and refreshing dessert for you all to enjoy, hence, the creation of this Key Lime Pie! It is vegetarian but can be made vegan with coconut yogurt. This is a beginner’s kind of baking recipe- with minimal ingredients and simple techniques. I’ve been eating a slice for breakfast every morning with my dirty matcha- lovin it!


Key Lime Pie


Prep: 5 minutes

Baking time: 30 minutes

Setting/Cooling time: 1 hour



  • 1 1/2 cups Almond Meal
  • 2 cups Unsweetened Coconut Flakes
  • 1/2 cup Coconut Oil +oil for brushing crust
  • 6-7 Tbsp cold water


  • 2 cups Greek Yogurt
  • 1 1/2 avocado
  • 1-2 Tbsp honey (optional)
  • 3 juiced limes
  • 1/4 cup full fat coconut milk (use solids if available)
  • Pinch of salt


  1. Preheat oven to 375F. Grease 8″ baking round with coconut oil (I use coco spray).
  2. Mix almond meal and coconut flakes in a medium sized bowl. Cut in 1/2 cup of coconut oil with pastry cutter or two knives until the coconut oil is evenly distributed into pea size clumps. Add 6-7 Tbsp of cold water and mix.
  3. Press the crust mixture on the bottom and sides of pan until evenly molded to form a pie crust. Brush or spray top of formed crust with coconut oil.
  4. Bake for 30 minutes, and let cool for 20.
  5. In the meantime, make your filling. Mash avocado until no longer clumpy. Whip the yogurt and coconut solids separately with an electric beater or Kitchen Aid mixer for 1 minute. Add avocado, lime juice, honey, and pinch of salt. Whip for another minute on medium high speed.
  6. Let set in the fridge for at least 30 minutes.
  7. Let the crust cool completely. I recommend leaving it in the tin, so the crust doesn’t crumble. Add filling, zest lime to top, and chill for another 30 minutes. Enjoy!



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