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Key Lime Pie Recipe


One 23cm round pie


Macadamia nut base

Lime & coconut filling

To serve


1. Process all the nut base ingredients in a food processor until well combined. The mixture should bind to itself when pressed together between your fingers. Press into a 23 cm (9 inch) pie tin lined with plastic wrap and set aside.

2. Blend all the filling ingredients until super smooth. Pour over the pie base, then leave to set in the fridge for 4 hours, or overnight.

3. Remove the pie from the refrigerator. Just before serving, garnish with twisty lime slices, lime zest and a sprinkling of desiccated coconut.

4. The pie will keep in an airtight container in the fridge for 5 days, or can be frozen for several months.

Coconut mylk


750 ml (26 fl oz/3 cups)



Place everything in a high-speed blender, add a bunch of good vibes and blend on high speed until smooth. Pour through a fine-meshed strainer, or squeeze through a nut milk bag before serving.

The mylk will keep in clean, airtight glass jars in the fridge for up to 5 days.


To make twisty lime slices, cut a slit into each lime slice, running from the centre to the outside. Take the two ends from either side of the slit and twist them in opposite directions.

Recipe extracted from The Naked Vegan by Maz Valcorza (Murdoch Books, £14.99). Photography by Ben Dearnley.

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