Key Lime Pie

I love making plant based desserts and this is one of my fool proof go to recipes that I make on repeat. I actually made it for my friends 30th birthday brunch celebrations last year and it went down a storm with everyone.

Refreshing, creamy, and it slices with ease. I’m not a fan of tarts you have to freeze just to ensure they’re solid enough to slice. Then you have this window of opportunity to get it served up just in time, or in my world, photographed, before it disintegrates before your very eyes.

The coconut butter and coconut condensed milk sweet this beautifully, lots of lime juice for ample zing factor, and a baked oat, coconut and nut crust.

Served with a mighty dollop of coconut whipping cream, this is my go to non chocolate tart, perfect for Spring / Summer, when you just want something a little more refreshing!

Recipe created for Nature’s Charm, this is not a sponsored post.

Key Lime Pie

Print Recipe
By Serves: 8 Prep Time: 30 minutes Cooking Time: 15 minutes


  • **For the Base**
  • 100g oats / oat flour
  • 120g ground almonds
  • 25g desiccated coconut
  • 60g coconut oil, melted
  • 60ml maple syrup
  • **For the Filling**
  • 160g coconut butter, melted
  • 100g Nature’s Charm Coconut Condensed Milk
  • 60g Nature’s Charm Coconut Whipping Cream
  • 240g ripe avocado
  • 80ml fresh lime juice
  • **For Topping**
  • Lime Zest
  • Nature’s Charm Coconut Whipping Cream



Preheat your oven to 180C (350F).


If using oats, place into a blender and blend until you have a flour consistency.


Combine all base ingredients and transfer to an 8 - 9 inch fluted tart tin with a loose bottom.


Ensure the tin is liberally greased with spray oil.


Press the base ingredients around the sides and then work it through the centre to cover the bottom of the tin.


Prick the base with a fork and then bake in the oven for 15 minutes. Allow to cool fully before filling.


Blend together all ingredients in a high speed blender or food processor until smooth. Pour into the cooled baked tart base. Place into the fridge to firm up for at least a couple of hours.


Serve with coconut whipping cream and garnish with some lime zest!


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