Avocado Key Lime Pie

The first time I made this recipe--the original Cafe Gratitude version--it did not set up. Thankfully, I was serving only family. I gamely scooped avocado lime pudding and crust onto their plates, embarrassed to be serving a frozen guacamole looking thing at a holiday meal. My shame lasted ten seconds. Everyone inhaled the ugliness and scrambled for more.

They then scraped what was left right out of the messy springform pan.  A tradition was born.

 I'm more of a grass fed burger girl than a raw food vegan, so keeping the recipe super pure wasn't essential to me, though I do have five million allergies and want to be able to eat my share (half) of the pie.  How to thicken it? 

Enter grass fed gelatin.  Now this pie is not only insanely delicious, it sets up and it has additional belly healing properties!  You need to make this pie.  

Avocado Key Lime Pie

Serves 8-10


Preheat oven to 350. 

    8 oz pecans

   2T organic brown sugar

   3 T ghee, melted (Pure Indian Foods brand preferred)

   1/2 tpure vanilla extract

   1/8 tsea salt

   1/2T coconut flour or 1T almond flour

 Pulse nuts in blender or Cuisinart until coarsely ground.  Add other ingredients and pulse carefully until the mixture is the texture of meal.  Be careful with your pulses or you’ll end up with nut butter.  

 Spread mixture in a pie plate or the bottom only of a springform pan and bake for 14-18 minutes until lightly toasted. Sprinkle with a pinch of salt and cool in refrigerator.  


• 3/4 cup lime juice

• 1 cup avocado (approx. 2 avocados)

• 1/2 cup agave, honey, or maple syrup

• 1/3 cup coconut milk

• 1/2 tsp pure vanilla extract

• 1/8 tsp sea salt

• 1/2 T grass fed gelatin

• 1/3 cup hot water

• 1 small handful of spinach (for color)

 Place spinach and avocado in your blender and pulse until mixed.  Add all other ingredients except gelatin and hot water.  Heat water and mix with gelatin.  Once the gelatin has dissolved, pour the water + gelatin mixer into the blender and mix again.  Check and adjust flavor…it might need another pinch of salt or more agave.  

 Scoop the entire mixture into your chilled crust and chill for several hours before serving.  Garnish with lime slices or lime zest. 

It’s excellent on its own and does not need a topping, but for a truly decadent occasion you could top it with whipped cream or whipped coconut cream.  

 Guests licking their messy pie plates the first time I served this pie.  

Guests licking their messy pie plates the first time I served this pie.