Key Lime No Bake Pie

Key Lime No Bake Pie – In this recipe, we’re going to skip the baking and waiting part — and instead make the most amazing Key Lime No Bake Pie recipe known to humankind. A food processor and a high speed blender will definitely make this process quick!

This No Bake Key Lime Pie is so good that it was gone the same day I made it. Yes, it’s that good. I cannot even lie about how good this is.

Compare a Conventional “Key Lime No Bake Pie” to Mine!

Conventional key lime no bake pie is LOADED with unhealthy fats, fake sugars that spike blood pressure, gluten-filled crumb crust and who knows what else! I’m sorry, I just cannot get behind that being a dessert that we make or serve to our friends or family.

So, if you are looking for a healthy version to the key lime no bake pie — and you want to ensure that it is not only delicious but that they will come back for more? Then, this recipe is exactly what you’ve been missing.

How to Make the Perfect No Bake Crust:

For this Key Lime No Bake Pie recipe, I knew I needed to come up with someone that was naturally sweetened, a little sticky and using whole foods.

What I didn’t expect was AMAZING. But trust me, this is my new go-to recipe for both no bake crust pies and baked pies.

Made with just a few simple ingredients and pressed into the bottom of the pie pan, you can’t go wrong. No rolling, no rising, no nothing. Just toss these ingredients in a food processor and blend on high for 3-4 minutes until well combined. Then, push the crust into the bottom and sides of a pie plate. You’re halfway done!

No Bake Pie Crust Ingredients:

• Raw walnuts
• Raw cashews
• Dried dates
• Ground flaxseed
• Organic coconut oil

I just put all of the ingredients in the food processor at once, pulsed a few times – set the speed to HIGH and let it go for a few minutes.

Then, I dumped it into the pie pan with a piece of parchment paper (not needed, but sure does help when cutting!) and pressed it down using the backside of a measuring cup. Step 1 in making this ultimate Key Lime No Bake Pie.

Genius!!

Next – How to Make the PERFECT Key Lime No Bake Pie Filling

Oh the filling of this pie is literally just as good as the crust itself.

But, don’t let this scare you at all… the entire Key Lime No Bake Pie is not only dairy free and gluten free — but it’s naturally grain free and refined sugar free.

Which means — it’s super healthy, you’re going to love it and you’re going to want to share it with everyone! They will seriously think you are the most incredible “baker” ever — even though, this does not going in the oven! 😉

Here’s 4 quick steps to get you heading in the right direction.

#1: Soak the Cashews in Hot Water First!

To make the Key Lime No Bake Pie Filling creamy — soaking the cashews is a must. You can either soak them in room temperature water for several hours or speed up the process in boiling water. I am not terribly good at planning desserts, so I almost always go with the boiling water.

#2: Use REAL Key Limes or Key Lime Juice

Whether you’re making any dessert that calls “key lime” in the ingredient name – be sure you choose real key lime juice. There is a difference! Key Limes are a little smaller with a bigger zippy tang of lime than regular limes offer.

If you can’t get fresh key limes, the next best thing is Nellie & Joe’s Famous Key Lime Juice. If you have a Publix near by, head to the juice aisle! Born in Key West, Florida, a bottle of Nellie & Joe’s is pretty much a staple ingredient in any real Floridian’s fridge as it can be used for so many different recipes.

#3: Use a High Quality, High-Speed Blender

For every recipe we use here at Clean Cuisine, I am so grateful for my Luvele Vibe. It’s from an Australian-based small company that prides themselves on using exquisite material to make the best blender. This blender is amazing!

To make the Key Lime No Bake Pie filling, you add all of the ingredients listed below into the blender and puree on high for a few minutes.

#4: Use Dates for the Crust — and Maple Syrup for the Filling!

If you’re a regular here at Clean Cuisine, you know that we love using a variety of natural sweeteners. Depending on the type of recipe, we choose a natural sweetener that would be best paired with the result. For example, I would not use coconut sugar or date sugar in the Key Lime No Bake Pie filling because I don’t want granules in my filling. I also didn’t want to use honey because it’s the wrong kind of sweet.

I chose dates for the crust because they blend well and have a slightly sticky residue to help keep the No Bake crust together. For the filling, maple syrup did the trick. It sweetened it naturally without over-powering the key lime; which would be a shame if it did.

Last but Not Least — You May be Asking, “What is Coconut Cream?”

In this recipe, we are using coconut cream for the Key Lime No Bake Pie filling. Coconut “Cream” is the thick white substance at the top of canned coconut milk. To get the “cream” part, you first need to refrigerate your coconut milk for 5 or 6 hours or pop it in the freezer for at least an hour.

Once the coconut milk is cold, carefully remove the top with a can opener. Then, you can spoon out the hardened coconut “cream” off the top. The “cream” is what you will be using for the Key Lime Pie Smoothie Recipe. You can reserve the liquid water for other smoothies.

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More Favorite Key Lime Recipes:

These are so of our absolutely favorite recipes. So, once you buy a bag of key limes or key lime juice, you’ll have plenty of recipes to try out.

Key Lime Cheesecakes Naturally Sweetened with Coconut Sugar and made with almond flour and coconut oil.

Key Lime Cupcakes Made with Coconut Whipped Frosting

Vegan Key Lime Pie Both dairy free and refined sugar free, you’re going to be impressed.