• Marisa Louise

No-Bake Paleo Key Lime Pie

Updated: Jun 8, 2020

Tangy, creamy, and the perfect summer treat!

This pie is seriously perfect for anytime. Summer? Yes! St. Patrick’s Day? Definitely. Just because you want pie? That too! It’s so yummy and such a gorgeous green - just perfect for today, St. Patrick's Day! 🍀 So, if you’re a lover of all things citrus, avocado, and creamy & dreamy desserts, then you’ll love this EASY, NO-FUSS treat! Get the recipe below!


No-Bake Paleo Key Lime Pie

- Serves 1, 8 or 9-inch pie -



  • 2 cups blanched almond flour

  • 1/4-1/2 cup coconut sugar (start with a 1/4, and add more if desired!)

  • 1 1/2 tsp cinnamon

  • 1/4 tsp sea salt

  • 1/4 cup melted grass-fed butter (or coconut oil) as needed


  • About 3 large, ripe avocados (about 14 oz of avocado )

  • 9 oz chilled coconut cream (see step 1. below for more info!)

  • 2 tbsp freshly grated lime zest

  • 1/3 cup freshly squeezed lime juice to taste

  • 1/3-1/2 cup raw honey, or healthy sweetener of choice, to taste

  • 1/4 tsp sea salt

  • 1 tsp vanilla


  1. Refrigerate an unopened can of coconut milk upright in the fridge for a few hours, or chill in the freezer for 30 minutes.

  2. Lightly toast almond flour in skillet over medium heat until a golden brown (2-4 minutes.)

  3. Transfer toasty almond flour to a bowl, and mix in the other crust ingredients. Press into a 8 or 9-inch pie pan, and freeze until the filling is made and ready!

  4. In a food processor, blender, or hand-held immersion blender (which is what I used!) blend all the filling ingredients together until smooth and creamy. (Make sure there are NO lumps of avocado! Not makin’ guacamole here.)

  5. Spread the filling into the pie pan, and refrigerate *preferably* overnight, but a few hours will be fine too. (It’ll be less thick and flavorful though!)

  6. Enjoy! Store in fridge for 3-4 days...if it lasts that long! 😉



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