Camille Styles

From Camille's Kitchen

The Healthiest No-Bake Key Lime Pie

August 9th, 2016

When I set out to create a healthier version of key lime pie, I had a lot of goals in mind. First, I wanted it to be no-bake, because #August. And #Texas. Which was tough, since you can’t have key lime pie without that signature graham cracker crust. Second challenge is that I wanted it to be vegan, and I’ve got to admit that it wasn’t easy to recreate the creamy custard filling without using the classic sweetened condensed milk, which, you can probably guess, is not vegan. But I prevailed, and I bet you’ll never guess the secret ingredient that gives this mousse it’s richness. Which is fine, because I’m about to tell you.


no-bake key lime pie mousse (vegan & gluten-free)

No-Bake Thanksgiving Pies: Healthy Key Lime Pie Mousse -- with a surprising ingredient that makes them Vegan, too!

Serves 6


for the crust:

  • 5 full graham crackers (use gluten-free if desired)
  • 1/4 cup almonds
  • 2 tablespoons coconut oil

for the filling:

  • 1 can coconut cream
  • 1 large ripe avocado
  • 1 tablespoon coconut oil
  • 1/3 cup maple syrup
  • 3 limes, zest & juice
  • 1 tablespoon rum (optional)
  • 1 teaspoon vanilla
  • toppings: more whipped coconut cream, toasted coconut, and thinly sliced limes


  1. Make the crust: In a high-powered blender or food processor, pulse all ingredients until it holds together when you press it with your fingers. Divide among 6 ramekins and press into the bottoms and partially up the sides.
  2. Chill can of coconut cream in fridge overnight, or in freezer for 1 – 2 hours (when chilled, the solids will separate from the watery part.) When ready to use, remove from fridge, flip over, open can and then drain off the liquid. Transfer the solid to the bowl of a standing mixer and use the whisk attachment to whip cream until soft peaks form.
  3. Add all other ingredients to a blender and blend until smooth, about a minute. Add to the cream and the stand mixer, and whip together for 1 minute, then divide between ramekins, scooping the mousse on top of the crust.
  4. Chill for at least an hour, then top with more whipped coconut cream, toasted coconut, lime slices, and lime zest

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16 Comments under :: The Healthiest No-Bake Key Lime Pie
  1. Naomi says:

    Looks heavenly, I cannot wait to try this out!

  2. Bekah says:

    YUM! This is Bo’s favorite. Can’t wait to make it!

  3. OMG!!l! In our house we simply L O V E lemon and everything lemon-related, so this receipe will definitely be favorite:-)
    Thanks !

  4. Julie says:

    This looks AMAZING. I’m going to attempt to make this tonight. Keyword: attempt! 😉 xo Julie

  5. Kelly says:

    Genius! Reading about your recipe I was thinking about avocado. Perfect choice! Going to make this next weekend!

  6. These look and sound DELISH! Gorgeous photos!

    Xx Taylor

  7. Absolutely love this recipe and method! Love how you have broken it down and thought carefully about recreating this classic. Looking forward to trying it for myself! xx

  8. Aleksandra says:

    These look so delicious! And would be very easy to turn GF too 🙂

  9. Joni Solis says:

    Wow, this looks amazing and I am sure it tastes GREAT, but you are not making it healthy with all that added oil. Please watch some of the youtube videos about “no oil” like this one: No Oil — Not Even Olive Oil! – Caldwell Esselstyn MD – YouTube –

    • Thanks Joni, that sounds really interesting — I’m going to check it out! Most desserts need some fat for richness, and from my research unrefined virgin coconut oil has tons of health benefits and is a great plant-based vegan option over many other oils… however, I look forward to watching the link you shared and hope to learn something new from it! Thanks for sharing –

  10. Kristi says:

    Made this exactly as written – excellent! Very refreshing for these hot summer days.

  11. Coppertina says:

    Sounds delicious & intriguing! I am interested in calories & in looking up coconut cream, discovered that there are both raw & sweetened versions of canned coconut cream. May I ask which you use?

  12. Renée says:

    What would you recommend if someone, yes me, doesn’t like coconut? Thankss for the recipe sure it tastes heavenly

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