No-Bake Mini Key Lime Pies

No-bake mini key lime pies will be your go-to summer recipe when you can’t even fathom turning on the oven for a sweet treat. This recipe is definitely my favorite no-bake recipe I’ve ever made. It has minimal ingredients yet tastes so good right out of the freezer. They’re perfect for a barbeque or party and won’t take you tons of time to put together. Also, these mini key lime pies are vegan and paleo!

No-Bake Mini Key Lime Pie Ingredients

Almonds: The main ingredient in the crust of the mini key lime pies is almonds. I think almonds work best for the texture of the crust, but you could try a mix of nuts that you have on hand. I would suggest walnuts as a substitute for almonds.

Maple Syrup: Maple syrup is used for the crust and the key lime pie filling for sweetness. The maple helps the crust stick together and taste great, while it just adds some needed sweetness in the filling. You could try honey as well if you don’t have any maple on hand.

Avocado: Believe it or not, there is avocado in the filing! Believe me when I say you will not taste avocado when you bite into these. I made them for my friends and they had no idea. The key with the avocado is its creaminess and perfect green color for the classic key lime pie.

Limes: Of course you’ll need limes for this recipe; you’ll need both lime juice and lime zest to get the optimal key lime flavor. If you only have bottled lime juice or don’t have a zester for the limes, you can get away with just the juice but you’ll want to add a few extra tablespoons of it.

Coconut Milk: The key to getting the right consistency in the key lime pies is using canned coconut milk. Full-fat canned coconut milk or even canned coconut cream is best. I like to store mine in the refrigerator and then take the hardened top part for optimal hardening.

no-bake key lime pies

4.7 from 30 votes

Servings

12

servings

Prep time

15

minutes

Cooking time

0

minutes

No-bake mini key lime pies will be your go-to summer recipe when you can’t even fathom turning on the oven for a sweet treat. This recipe is definitely my favorite no-bake recipe I’ve ever made. It has minimal ingredients yet tastes so good right out of the freezer. They’re perfect for a barbeque or party and won’t take you tons of time to put together. Also, these mini key lime pies are vegan and paleo!

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Ingredients

• For the Pie Crust

• 2 cups 2 raw almonds

• 3 tablespoons 3 maple syrup

• pinch kosher salt

• For the Pie Filling

• 1 1 ripe avocado, pitted

• 1/2 cup 1/2 lime juice (about 2 large or 3 small limes)

• zest of 2 limes

• 1 cup 1 chilled full-fat canned coconut milk (top part only)

• 1/4 cup 1/4 maple syrup

Directions

• Line a muffin tin with paper or silicone liners and set aside.
• In a blender or food processor, blend the almonds, maple syrup and salt on high speed until a sand-like texture. Evenly distribute the mixture among the 12 muffin liners and press down on each to create a packed crust. Set aside.
• Prepare the Pie Crus Filling: Blend the pitted avocado, lime juice and lime zest on high speed until combined, about 45 seconds.
• Measure out one cup of the hardened coconut milk from the can and add it to the blender along with the maple syrup. Blend again to combine until smooth, 45 to 60 seconds.
• Pour or spoon the pie filling on top of the crusts. Freeze for one hour to harden.
• For best results, enjoy after the hour of freezing, or keep frozen and defrost at room temperature for 20 minutes prior to serving.

Notes

• Coconut Milk: This recipe requires the can of coconut milk to be refrigerated beforehand. The only portion of the milk being used is the top portion that solidifies, the rest of the liquid at the bottom can be discarded or blended into a smoothie.

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