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Vegan Key Lime Pie

Rated as 4 out of 5 Stars

"This is a recipe I've fine-tuned to my vegan mother's taste, which is quite the challenge considering her strict diet. So far, no one has noticed the avocados until I tell them, and the looks on their faces are priceless. It's entirely guilt-free, and an easy way to trick your carnivorous friends and family into eating healthy! Garnish pie with shredded coconut, if desired."
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4 h 15 m servings 415
Original recipe yields 8 servings (1 9-inch pie)


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  1. Blend almond flour, dates, 1 tablespoon agave, vanilla extract, salt, and nutmeg in a food processor until crust sticks together when pinched. Press crust evenly into the bottom of a springform pan.
  2. Process avocados, coconut oil, lime juice, and 1/4 cup agave nectar in a food processor until filling is very smooth; pour over the crust, smoothing with the back of a spoon or spatula.
  3. Freeze pie until set, at least 4 hours. Let sit at room temperature for 10 minutes before serving.


  • Cook's Notes:
  • Any nut can be substituted for the almond meal. Walnut and macadamia nut have worked well for me in the past.
  • If your crust seems too crumbly, add a bit of water or more agave.
  • Feel free to add more lime juice to the filling, as everyone's taste varies.

Nutrition Facts

Per Serving: 415 calories; 32.5 35.6 3 0 155 Full nutrition

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I thought this was a great vegan key lime pie recipe. Next time I think I will add more lime juice though (maybe even a key lime juice specifically) to give it more of that key like flavor. The ...