Print Recipe

Raw Key Lime Pie

Prep Time10 mins
Total Time20 mins
Course: Dessert, Snack
Cuisine: American
Servings: 12 each
Author: Chef Maria Cummins


  • 1 cup raw cashews soaked for 4-6 hours (or overnight), then drained
  • 3/4 cup full fat coconut milk well shaken
  • 1/4 cup coconut oil melted
  • 3-4 cup large limes or 6-7 key limes
  • 1/3 - 1/2 cup Maple syrup or honey


  • 1/4 cup vegan butter, melted
  • 1 1/4 cup graham crackers, crushed


  • Preheat oven to 375 degrees F and line a standard muffin tin with 12 paper liners.
  • Add graham crackers to a food processor and process until you achieve a fine meal. Then add melted butter and pulse to combine.
  • Distribute evenly among muffin tins and press down with a glass or spoon to flatten. Bake for 10 minutes or until golden brown.
  • Remove and set aside to cool.
  • Add all filling ingredients to a blender and blend on high (or liquify) until creamy and smooth. Taste and adjust flavor as needed, adding more lime zest/juice for more tart, or more agave for added sweetness.
  • Pour filling into muffin tins and tap on counter to release air bubbles. Top with a bit more lime zest and loosely cover.
  • Freeze for 2-4 hours or until firm. Remove from the freezer for 10-15 minutes to thaw before serving.
  • Will keep covered in the freezer for up to 2 weeks.


Top with Coconut whipped cream for extra flavor!