No-bake key lime pies are the ultimate summer treat when you want something refreshing, creamy, and full of citrusy flavor—without turning on the oven. These delightful mini pies are quick to make, with just a handful of wholesome ingredients, making them perfect for parties, barbecues, or anytime you crave a cool, zesty dessert. Plus, they’re vegan and paleo-friendly, so everyone can enjoy them! With a nutty almond crust and a creamy avocado-coconut filling, this no-bake dessert will be your new go-to recipe for effortless indulgence.
Why You’ll Love This No-Bake Key Lime Pies Recipe
- No oven required: Perfect for hot days when you don’t want to bake.
- Naturally vegan & paleo: A dessert that everyone can enjoy without compromise.
- Quick & easy: Just 15 minutes of prep and minimal cleanup.
- Creamy & tangy: The avocado and coconut milk filling creates the perfect balance of richness and citrus zest.
- Perfectly portioned: Made in muffin tins for grab-and-go serving at parties or gatherings.
Ingredients
For the Crust:
- 2 cups raw almonds
- 3 tablespoons pure maple syrup
- Pinch of kosher salt
For the Filling:
- 1 ripe avocado, pitted
- ½ cup fresh lime juice (about 2 large or 3 small limes)
- Zest of 2 limes
- 1 cup chilled full-fat canned coconut milk (solid portion only)
- ¼ cup pure maple syrup
Step-by-Step: How to Make No-Bake Key Lime Pies
- Prepare the muffin tin: Line a 12-cup muffin tin with paper or silicone liners.
- Make the crust: In a food processor or high-speed blender, pulse almonds, maple syrup, and salt until the mixture resembles coarse sand. Press this mixture evenly into the bottom of each muffin liner to create a firm crust.
- Blend the filling: Combine the avocado, lime juice, and lime zest in the blender. Blend on high until smooth.
- Add coconut milk & sweetener: Scoop out 1 cup of the solid coconut milk from the chilled can (discard or save the liquid portion for smoothies) and add it to the blender along with the maple syrup. Blend again until creamy and fully combined.
- Assemble the pies: Divide the filling evenly over the almond crusts, using the back of a spoon to gently smooth out the tops.
- Freeze: Transfer the muffin tin to the freezer and chill for at least 1 hour, or until the pies are fully set.
- Serve: Enjoy straight from the freezer or let them sit at room temperature for 15–20 minutes for a softer texture.
Helpful Tips
- Chill your coconut milk: Make sure the can is refrigerated overnight so the cream separates properly.
- Use fresh lime juice: Freshly squeezed lime juice gives the best flavor and aroma, but bottled lime juice can be used if necessary.
- Adjust sweetness: Taste the filling before freezing and add more maple syrup if you prefer a sweeter pie.
Substitutions and Variations
- Nut-free alternative: Replace the almonds with sunflower seeds or pumpkin seeds to make a nut-free crust.
- Sweetener swap: Use agave nectar or honey (if not vegan) instead of maple syrup.
- Flavor twist: Add a tablespoon of shredded coconut to the crust for extra tropical flavor.
Storage Instructions
Keep the pies in an airtight container in the freezer for up to 2 weeks. Before serving, allow them to thaw at room temperature for 15–20 minutes for a creamier texture.
Nutritional Information (Per Serving)
- Calories: ~170
- Fat: 14g
- Carbohydrates: 8g
- Protein: 3g
- Fiber: 3g
(Nutritional values are estimates and may vary depending on the exact ingredients used.)
Serving Suggestions
- Garnish: Sprinkle with additional lime zest or add thin lime slices for a vibrant finishing touch.
- Extra indulgence: Top each pie with a dollop of coconut whipped cream for a creamy boost.
- Perfect pairing: Enjoy alongside iced tea, sparkling water, or even a refreshing mojito for the ultimate summer dessert experience.
Frequently Asked Questions About No-Bake Key Lime Pies
Can I use bottled lime juice instead of fresh?
Fresh lime juice is best for flavor and aroma, but in a pinch, bottled lime juice works.
Can I make these ahead of time?
Absolutely! These pies store perfectly in the freezer for up to 2 weeks, making them great for prepping in advance for parties.
Do I have to use avocado?
Avocado adds creaminess and a subtle richness to the filling. If you prefer, you can substitute with more coconut cream, but the texture will be slightly different.
Can I make this as a full-size pie?
Yes! Simply press the crust into a pie dish instead of muffin tins and freeze as directed.
Are these pies kid-friendly?
Definitely! The sweetness balances out the tart lime flavor, making them a hit with both kids and adults.
Conclusion
Thank you for stopping by to check out this no-bake key lime pies recipe! These little pies are the perfect mix of creamy, tangy, and sweet—without the fuss of baking. I love how easy they are to make, and they’ve quickly become a staple in my kitchen for summer gatherings and quick desserts. I hope you enjoy them as much as I do! Wishing you happy cooking, happy eating, and lots of delicious moments shared with loved ones.
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No-Bake Key Lime Pies Recipe
- Total Time: 1 hour 15 minutes (including freeze time)
- Yield: 12 servings 1x
- Diet: Vegan
Description
No-Bake Key Lime Pies are creamy, zesty, and refreshing mini desserts with a nutty crust and tangy lime filling—perfect for summer parties or quick sweet cravings.
Ingredients
For the crust:
2 cups raw almonds
3 tablespoons pure maple syrup
Pinch of kosher salt
For the filling:
1 ripe avocado, pitted
½ cup fresh lime juice (about 2 large or 3 small limes)
Zest of 2 limes
1 cup chilled full-fat canned coconut milk (solid portion only)
¼ cup pure maple syrup
Instructions
- Prepare the muffin tin: Line a 12-cup muffin tin with paper or silicone liners.
- Make the crust: In a food processor or high-speed blender, pulse almonds, maple syrup, and salt until the mixture resembles coarse sand. Press this mixture evenly into the bottom of each muffin liner to create a firm crust.
- Blend the filling: Combine the avocado, lime juice, and lime zest in the blender. Blend on high until smooth.
- Add coconut milk & sweetener: Scoop out 1 cup of the solid coconut milk from the chilled can (discard or save the liquid portion for smoothies) and add it to the blender along with the maple syrup. Blend again until creamy and fully combined.
- Assemble the pies: Divide the filling evenly over the almond crusts, using the back of a spoon to gently smooth out the tops.
- Freeze: Transfer the muffin tin to the freezer and chill for at least 1 hour, or until the pies are fully set.
- Serve: Enjoy straight from the freezer or let them sit at room temperature for 15–20 minutes for a softer texture.
Notes
Coconut milk: Chill the can overnight and use only the solid portion.
Nut-free option: Replace almonds with sunflower or pumpkin seeds.
Make ahead: Keep frozen for up to 2 weeks.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini pie
- Calories: 170
- Sugar: 5g
- Carbohydrates: 8g
- Protein: 3g