No-Bake Key Lime Pie with Macadamia Nut Crust

Makes one 9-inch pie

Serves 8-12


Key Lime Filling

  • 3 cups cashews, soaked in water for 4 hours
  • 3/4 cup Key lime juice
  • 1/2 cup + 1 Tbsp. maple syrup
  • 3/4 cup coconut oil
  • 1 Tbsp. pure vanilla extract
  • 1/8 tsp. Redmond Real Salt

Gluten-Free Pie Crust

  • 1 cup macadamia nuts
  • 3/4 cup walnuts
  • 1/4 cup tigernut flour
  • 1 Tbsp. maple syrup or honey
  • 3 large dates, seeded
  • 1 tsp. extra-virgin coconut oil
  • 1/4 tsp. Redmond Real Salt
  • 1/2 tsp. pure vanilla extract
  1. In a food processor, combine all crust ingredients and blend until consistency is a fine meal with some small chunks.
  2. Add crust to a 9-inch pie pan and press into the bottom and onto the sides so it’s about 1/4-inch thick.
  3. In a high speed blender, combine all filling ingredients and whip until smooth. Transfer filling to pie pan.
  4. Let chill in fridge for 4 hours or in freezer for 2 hours before slicing and serving.
  5. Serve with fresh lime slices.

This recipe was originally published on my Vitacost blog. Check out more recipes here

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