Healthy Key Lime Pie

5 from 11 votes

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 will become your favorite key lime pie recipe!

Prep Time40

Cook Time20

Chill Time3

Total Time4

Course: Dessert

Cuisine: American

Keyword: healthy, pie

Servings:

Calories: 328kcal

Author: Crystal Yentzen

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

US Customary - Metric

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.

Nutrition