The standard key lime pie typically contains a graham cracker crumb crust with lots of butter and sugar, sweetened condensed milk, eggs and real Key Lime Juice. Yes, we know – it tastes delicious and believe it or not, that’s really just about all there is to it. The real Key Lime Pie recipe is actually a very simplistic one. It’s just not the least bit “clean”!

For any fellow die-hard Key Lime pie lovers it might be inconceivable that a smoothie recipe made from ingredients like banana, coconut milk and dates could come even remotely close to tasting anything at all like the authentic pie. But trust me, it does. Even without refined sugar or dairy, the Smoothie Key Lime Pie Recipe below still hits the spot if you are craving the tart and tangy real deal. The only thing missing is the graham cracker crust.

REAL Key Limes are Key to a Good Key Lime Pie Recipe

Whether it’s a smoothie, custard, ice cream, cookie or whatnot, any recipe that is a takeoff of Key Lime Pie absolutely has to be made with the real deal Key Lime Juice.

If you can’t get fresh key limes, the next best thing is Nellie & Joe’s Famous Key Lime Juice. 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 (Baked Key Lime Chicken is particularly delicious!)

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Key Lime Pie

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Prep Time: 7 minutes
Total Time: 7 minutes
Yield: 2 1x

Scale

Ingredients

3/4 cup coconut “cream” (skimmed from the top of a can of coconut milk (see notes below))
1/2 frozen banana, cut into bite-sized pieces
2 tablespoons plus 1 teaspoon fresh key lime juice (OR Nellie & Joe’s Famous Key West Lime Juice)
5 organic pitted medjool dates, like these ones from Terrasoul
1/4 teaspoon pure vanilla extract
2 tablespoons pure maple syrup
3 pinches unrefined sea salt
1/2 cup very cold water
1 1/4 cups ice cubes

Instructions

Place all ingredients, except for the ice, in a high-speed blender, like this one from Luvele or this one from Ninja and process until smooth and creamy. Add the ice and process again. Drink chilled.

Notes

Coconut “Cream” is the thick, rich and non-watery part of canned coconut milk. To get the “cream” you 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 and use a spoon to scoop 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.