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
Scale
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