Perfectly sweet and tart, this is the best healthy key lime pie! It starts with a no-roll oat flour pie crust, and next comes the super creamy filling made in a blender. So delicious and easy- this is sure to become your favorite key lime pie recipe!
Cold, creamy, sweet, and tangy- I love key lime pie!
My family always has homemade key lime pie at holiday gatherings. And even though some consider it to be a summer dessert, it reminds me of the holidays. Now with Christmas around the corner, I can't stop thinking about key lime pie!
So I decided to create my own healthier version. If you've ever made a key lime pie, you know the main ingredient is sweetened condensed milk, and the crust is usually made of graham crackers, sugar, and butter.
It just doesn't fit into my healthy lifestyle, so I came up with a recipe that can be enjoyed guilt-free. And let me tell you- it's wonderful!
I'm so proud of this healthy key lime pie because you would never guess that it's good for you, and the main ingredient for the filling is cashews. Yes, I use cashews to create a smooth and silky filling that tastes just like key lime pie.
You'll also love this recipe because it's simple to make, and the ingredients are easy to find. Let's talk about ingredients.
Ingredients
For the crust
- Oat Flour– Oat flour is sold in stores, but it's also super easy to make at home. Simply blend old-fashioned oats in a high-speed blender until the oats become a fine powder (about 30 seconds to a minute). Store your oat flour in an air-tight container for up to three months.
- Coconut Sugar- I use a small amount of coconut sugar to sweeten the crust, but you can use regular granulated or brown sugar.
- Cinnamon- A touch of cinnamon gives the crust more of a graham-cracker-like taste.
- Salt- Don't forget a pinch of salt.
- Egg- You'll need one large egg for the crust, and I always recommend pasture-raised eggs. They are the healthiest and kinder to the animals.
- Olive Oil- I use olive oil for the health benefits, but you can use canola or vegetable oil if that's what you have.
For the filling
- Raw Cashews- Be sure to buy unroasted and unsalted cashews.
- Milk- You can use regular dairy or plant-based milk such as almond milk.
- Lime Juice- I use fresh, regular limes, but you can use key limes if you have them.
- Lime Zest- You'll need the zest from one regular lime or two key limes.
- Maple Syrup- Feel free to substitute honey or agave in place of the maple syrup.
- Vanilla Extract- Pure vanilla extract is best, but imitation works too.
- Stevia- I use Sweetleaf Stevia Drops and maple syrup to sweeten the filling. Stevia is a natural sugar substitute with zero calories. There are many different brands on the market, so feel free to use whichever you prefer. Just be sure to read the label and use the equivalent of ¼ cup of sugar. If you choose to omit the Stevia, you can add 3 tablespoons of additional maple syrup. I wouldn't add more than that because it will make the pie filling too liquidy.
- Salt- A pinch of salt helps to bring out the other flavors in the filling.
- Eggs- You'll need two large eggs for the filling.
Instructions
This healthy key lime pie recipe is super simple. Follow these instructions.
Soak your Cashews
- Place 1 cup of raw cashews in a mixing bowl and cover them with water. Let them soak overnight. Drain thoroughly. If you are short on time, you can boil the cashews instead. Simply place the cashews in a saucepan and cover them with water. Bring them to a boil on high heat, then reduce the heat to medium and boil them for 10 minutes. Drain thoroughly.
Prepare the Crust
- Preheat the oven to 350°F and lightly grease a 9-inch pie pan. Set aside.
- Whisk together the oat flour, sugar, cinnamon, and salt in a large bowl. In a medium-sized bowl, whisk together the eggs and olive oil.
- Pour the wet into the dry and mix together with a large spoon until everything comes together and you can form a ball. Press the dough into the bottom of the prepared pie plate and up the sides. Be sure to press evenly on the bottom to work the excess crust up the sides. Bake for 10 minutes and transfer to a wire rack to cool slightly before pouring in the filling.
Prepare the Filling
- Place the soaked cashews, milk, lime juice, lime zest, maple syrup, vanilla extract, stevia, and salt in a high-speed blender and blend on high for 2 minutes, stopping to scrape down the sides of the blender every 30 seconds. Add in the eggs and blend on low for 5-7 seconds or until just combined.
- Pour the filling into the pie crust and bake for 20 minutes or until it is almost set (the center will be a bit wobbly). Transfer to a wire rack to cool completely and then refrigerate for at least two hours.
- Serve your pie chilled with whipped topping.
FAQs
You'll need a high-speed blender for this recipe, such as a Vitamix or a Blentec. High-speed blenders have powerful motors that will produce a smooth, silky filling.
Yes, you can freeze key lime pie for up to three months. To freeze your pie, I recommend a pre-freeze. To do this, simply place your cooled pie in the freezer uncovered for three hours. Be sure it isn't touching anything. Then remove the pie and cover it with at least two layers of plastic wrap. Place it back in the freezer and use it within three months. To serve, allow it to thaw in the refrigerator overnight.
I don't recommend bottled lime juice. Fresh juice takes a little more time, but the final result is worth it. I use regular limes because key limes are sometimes hard to find but go with key limes if you have them.
Want more pie recipes?
Check these out:
As always, please let me know how you like the Healthy Key Lime Pie in the comments. Your feedback means a lot to me, and your star ratings encourage other readers to try this recipe.
Enjoy!
Crystal
📖 Recipe
Healthy Key Lime Pie
Equipment
- high-speed blender
Ingredients
Crust
- 1 and ½ cups (148g) oat flour*
- 3 tablespoons coconut sugar or brown sugar
- ½ teaspoon cinnamon
- ½ teaspoon salt
- 1 large egg beaten
- ¼ cup olive oil
Filling
- 1 cup raw cashews
- ¾ cup milk of choice*
- ⅓ cup lime juice* I use regular limes, but you can use key limes
- zest from two limes or four key limes
- ⅓ cup maple syrup or liquid sweetener of choice, such as honey or agave
- ½ tablespoon vanilla extract
- ½ teaspoon stevia* optional, see notes
- pinch salt
- 2 large eggs
Instructions
Soak your Cashews
- Place 1 cup of raw cashews in a mixing bowl and cover them with water. Let them soak overnight. Drain thoroughly. If you are short on time, you can boil the cashews instead. Simply place the cashews in a saucepan and cover them with water. Bring them to a boil on high heat, then reduce the heat to medium and boil them for 10 minutes. Drain thoroughly.
Prepare the Crust
- Preheat the oven to 350°F and lightly grease a regular 9-inch (not deep dish) pie pan. Set aside.
- Whisk together the oat flour, sugar, cinnamon, and salt in a large bowl. In a medium-sized bowl, whisk together the eggs and olive oil.
- Pour the wet into the dry and mix with a large spoon until everything comes together and you can form a ball. Press the dough into the bottom of the prepared pie plate and up the sides. Be sure to press evenly on the bottom to work the excess crust up the sides. Bake for 10 minutes and transfer to a wire rack to cool slightly before pouring in the filling.
Prepare the Filling
- Place the soaked cashews, milk, lime juice, zest, maple syrup, vanilla extract, stevia, and salt in a high-speed blender and blend on high for 2 minutes, stopping to scrape down the sides of the blender every 30 seconds with a spatula. Add in the eggs and blend on low for 5-7 seconds or until just combined.
Bake
- Pour the filling into the pie crust. Tap the pie pan gently on the counter to release any air bubbles. You can use a toothpick to pop any larger air bubbles. Bake for 20 minutes or until it is almost set (the center will be wobbly but will firm as it cools). Transfer to a wire rack to cool completely and then cover and refrigerate for at least two hours.
- Serve your pie chilled with whipped topping. See the notes section for healthier options.
- Enjoy!
Notes
- Oat Flour– Oat flour is sold in stores, but it’s also super easy to make at home. Simply blend old-fashioned oats in a high-speed blender until the oats become a fine powder (about 30 seconds to a minute). Store your oat flour in an air-tight container for up to three months.
- Milk of Choice- You can use regular dairy or plant-based milk such as almond milk.
- Lime Juice- I use fresh, regular limes, but you can use key limes if you have them. I don't recommend bottled juice.
- Stevia- To reduce the amount of sugar, I use Sweetleaf Stevia Drops and maple syrup to sweeten the pie. Stevia is a natural sugar substitute with zero calories. There are many different brands on the market, so feel free to use whichever you prefer. Just read the label and add the equivalent of ¼ cup of sugar. If you choose to omit the Stevia, you can add three tablespoons of additional maple syrup. I wouldn't add more than that because it will make the pie filling too liquidy.
- Whipped topping- For the photos, I prepared homemade whipped topping. But sometimes, I will purchase Truwhip, a healthier cool whip. Cocowhip is a great non-dairy option.
- Store your leftover key lime pie covered in the refrigerator for up to three days.
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