Funny thing about Key lime pie: I hadn’t tried it until five or six years ago. For the longest time, I thought I wasn’t a “pie person.” But when I tried it, I fell in love. Yes, I’m late to the Key lime pie party, but that won’t stop me from trying to make up for lost time by whipping up this dessert any chance I get. Because the other thing about me is that I’m not much of a baker in the traditional sense. I like easy, no-bake, delicious desserts where I can hide all my mistakes and imperfections. So a no-bake pie crust, yes please! To be fair, my avocado Key lime pie in a jar is anything but authentic or traditional, but it’s delicious, and that’s all that matters. If you can get your hands on Key limes, feel free to use them. I’ve used regular limes just to make sure this “pie” is completely inauthentic, and I’m okay with that.

If you’re thinking avocado in a key lime pie sounds weird, you may be right. But, it’s delicious. I love sneaking avocados into desserts that are creamy, just like in my favourite chocolate avocado pudding. They have the amazing ability to create silky, creamy desserts and they can go *almost* undetected. I say almost because they do have a mild flavour. But with all the other ingredients added in, especially all the lime juice, the flavour is diluted for the most part.

The Ingredients  

This avocado key lime pie in a jar is SOOOO easy to make, and they’re made with a small amount of ingredients too. Win-win!

Here’s what you’ll need for the crust:

Unsweetened shredded coconut: for that perfect coconut flavour and because coconut and lime just go together so well.

Pecans: for some crunch and flavour

Medjool dates: to help the crust stick together and provide some natural sweetness.

Here’s what you’ll need for the filling:

Avocados: for the creamy filling. Be sure to to use ripe avocados that aren’t browned or bruised for the best flavour.

Lime juice: you’ll need a few limes for this to get enough juice to make this taste like key lime pie. You can use regular limes or Key limes (if you can find them).

Raw honey (or other liquid sweetener): for some sweetness. See substitutions for other options.

Coconut butter: to add some creaminess and more coconut flavour.

Coconut whipped cream (for topping): dollop on some creamy coconut whip for indulgence and deliciousness. This is optional, but recommended.

How to Make Key Lime Pie in a Jar

All you need to make these healthy key lime pies are the above ingredients and a food processor (or blender).

The first thing you’ll do is make the crust. In a food processor or blender, pulse the shredded coconut, pecans, dates, and salt until the mixture holds together. Divide the crust mixture evenly among the jars and set aside.

Next, it’s time to make the filling. Wipe out the food processor or blender and add the avocados, lime juice, honey, coconut butter, and salt and blend until very smooth and creamy.

Time to put it together. Layer the filling mixture on top of the crust and place the jars in the fridge to chill for at least 1 hour . When ready to eat, dollop some coconut whipped cream on top and garnish with lime slices and zest.

How to Store

Leftovers will keep in a sealed jars in the fridge for up to 3 days; the colour of the filling should stay fairly bright green due to the lime juice.

I’ve left these in my fridge for a few days, and they were still pretty bright green thanks to the lime juice and ripe avocados.

Tips

• To make sure this recipe works, get your hands on some ripe avocados. You need them to be in that dreamy state – not brown and perfectly ripe. This will ensure that the filling tastes right and doesn’t turn brown, or have a bad taste.
• Always taste and adjust the lime and the sweetener to your liking as you go.
• Don’t forget a pinch of salt in the crust and in the filling. This will help bring out the flavours and sweetness more.

Substitutions

• Honey: swap this out for another liquid sweetener. Maple syrup will work, it may change the colour slightly, but it will be the easiest swap.
• Nut-free: use pumpkin seeds instead of pecans.
• Coconut butter: you can omit the butter if you don’t have it. Don’t substitute with coconut oil as they are quite different products. The coconut butter does add some creaminess and flavour which is why I like it in this.

Other Baking Recipes to Try

• Key Lime Cookie Bars with White Chocolate
• Jammy Blueberry Oat Bars
• Creamy Avocado Chocolate Pudding
• Healthy No Bake Cheesecake Jars
• Vegan Chocolate Tahini Two Minute Mug Cake
• No Bake Vegan Peanut Butter Pie

If you make these avocado key lime pie jars, I’d love to hear from you.

Avocado Key Lime Pie in a Jar: Paleo and Vegan Friendly

This creamy avocado key lime pie in a jar has all the flavour of key lime, without any dairy! Perfect as a quick no-bake dessert that’s ready in no time.

INGREDIENTS

For the crust

• 1/2 cup shredded, unsweetened coconut
• 1/4 cup pecans raw
• 1/3 cup medjool dates pitted, halved (about 3 to 4)
• 1/8 tsp Kosher Salt

For the filling

• 2 large avocados ripe, not browned
• 1/4 cup lime juice plus zest from 1/2 lime, for garnish
• 2 1/2 tbsp raw honey or other liquid sweetener
• 2 tbsp coconut butter
• 1/8 tsp kosher salt

INSTRUCTIONS

1. In a food processor or blender, pulse the shredded coconut, pecans, dates, and salt until the mixture holds together. Divide the crust mixture evenly among the jars and set aside.
2. Wipe out the food processor or blender and add the avocados, lime juice, honey, coconut butter, and salt and blend until very smooth and creamy.
3. Layer the filling mixture on top of the crust and place the jars in the fridge to chill for at least 1 hour . When ready to eat, dollop some coconut whipped cream on top (optional) and garnish with lime slices and zest.