Semi-Frozen Key lime pie, garnished with lime and mint leaves photographed on a dark background
Sweet Treats

Semi-Frozen Key Lime Pie


Woah!! I am in l🥰ve with this new recipe: Semi-Frozen Key Lime Pie. Honestly, this is a good one that you do not want to miss out on 😍. I wanted to have a semi-frozen cake on the blog for a while and I just felt that the lime would be so refreshing for summer!

Semi-frozen key lime pie photographed on a dark background from a three-quarter angle

This Semi-Frozen Key Lime Pie comes together super easily! You simply make the base and bake it for a short amount of time. Then you add all the remaining ingredients to a blender and blend, blend, blend. No one likes a piece of anything in their cake filling 😉. All you have to apply then is patience. Whilst you are waiting for it to freeze. That will likely be the hardest part of making this 🤣.

Semi-frozen key lime pie decorated with lime and mint leaves, photographed on a dark background

And whereas this is totally optional, you can add a handful of basil or mint to the filling for an unexpected, additional kick. I have tried it with both and they both provide amazing and delicious hints of flavor 😍. On a slightly different (but still related note…) how beautiful does this cake look against the dark backdrop? I am still totally and utterly in love with it! Oh – and fun fact: See that piece that got cut out of the cake? That was definitely gone by the end of the shoot. As was about two more – it was simply too delicious 😆.

Semi-frozen key lime pie photographed from above with a piece taken out, photographed from a three-quarter angle

Why is this Semi-Frozen Key Lime good for you?

(Key) Lime

First off, you may be asking where is the difference between limes and key limes? Key limes grow in tropical, and subtropical regions. They tend to have a light yellow colour when ripe and definitely contain more seeds than the “regular” (Persian) lime that we tend to know. Their skin is also significantly thinner than those of limes and therefore they do not store super well. So be sure to use them pretty quickly once purchased. Key limes are super aromatic whilst at the same time being tart. Their name is possibly derived from the Florida Keys, where they are grown. They are also grown all over Florida and California by now. When used in baked goods, key limes are similar if not the same in terms of flavor to the Persian variety. Therefore, if you are unable to get ahold of key limes (like I actually did for this recipe 😅) then simply use the green version 😉. BTW – in my Vegan Burrito Bowl recipe, I mention a lot about the health benefits of limes, if you would like to check that out.

Lime wedges, mint leaves and scattered cashews on a dark background


Delicious, creamy avocado. There are about fifty different varieties of avocado, with probably the most known one being the Hass variety. Avocados are rich in vitamin K, E, folate, vitamin C, potassium, and fiber. They are super high in monounsaturated fats and have a similar fat profile to olives. Avocados do not only have an anti-inflammatory effect but they have also shown to reduce blood levels of “bad” cholesterol, as well as a reduction in oxidative stress after consumption. There has also been a recent study in the US that compared a group of people who had eaten Avocado in the last 24 hours against a group that had not eaten Avocado in the last 24 hours. The group which had eaten Avocado had greater intakes of fiber, potassium, vitamin K, and vitamin E. All of those can be found in Avocado!

Mint leaves on a small golden plate


Technically a fruit and not a nut, almonds are a great contender for both sweet and savory dishes alike. They are also high in monounsaturated fats, which (as we just discussed) is a great contender for your heart health by lowering your “bad” cholesterol levels. In addition, this lowered risk of heart health is possibly also due to Almond’s Vitamin E acting as an antioxidant in the body. Almonds contain great amounts of magnesium and potassium. When there is enough magnesium around, our arteries and blood vessels relax and allow more flow of blood, including oxygen and nutrients. Potassium, on the other hand, is an important electrolyte, which is involved in nerve transmission, and the contraction of muscles. Optimal levels are great for maintaining normal levels of blood pressure and heart function.

A piece of semi-frozen key lime pie tugged into with a fork

How can I adjust this Semi-Frozen Key LimePie to my dietary requirements?

This recipe is gluten-free (if you are celiac, be sure to use certified gluten-free oats), vegetarian, vegan, refined sugar-free and dairy-free. If you could like to make this recipe paleo, you could likely swap the oats for the same amount of almonds and make only an almond-crust, but I have not tried this. Due to the nuts used in this Semi-Frozen Key Lime Pie, it is unfortunately not nut-free.

  • Crust ingredients in a glass bowl
  • Crust filling in a baking form
  • Piercing crust in a baking form, prior to baking
  • Post-baked crust in a baking form
  • Ingredients for the filling of the Semi-Frozen Key Lime Pie in the blender
  • Semi-Frozen Key Lime Pie, ready for freezinh

And that is it for this week 🤗. I hope you enjoy this cake for your next summer dessert outing. Just to leave you with some inspiration, there are some other, truly awesome summer desserts on the blog. One example is my Strawberry Cheesecake Mini Dessert Cups. Another truly good one is my Plum Crumble. If you love lime, you will also love my Very Coconutty and Lime Naked Cake. As always, please let me know how you are liking the recipe. You can also share your star review. Happy baking everyone!!

Semi-Frozen Key Lime Pie

Recipe by Ann Robejsek
5.0 from 1 vote
Course: DessertCuisine: AmericanDifficulty: Easy


Prep time


Baking time


Freezing time



Delicious, sweet, and bursting with the flavor of lime. This Semi-Frozen Key Lime Pie is your perfect dessert for summer!


  • For the crust
  • ΒΎ cup (90 gr.) oats

  • ΒΎ cup (110 gr.) almonds

  • Β½ tsp ginger

  • 2 tbsp coconut oil (semi-solid)

  • ΒΌ cup coconut sugar

  • For the filling
  • 1 ripe avocado

  • 1 cup (160 gr.) cashews, soaked for 6 – 8 hours

  • Β½ cup (120 ml.) plant-based milk

  • ΒΌ cup (60 ml.) maple syrup

  • Juice of 4 (key) limes, including zest of 2

  • Optional: Handful of basil or mint leaves

How to

  • Start by soaking the cashews in water for 6 – 8 hours (or 2 hours in boiling water)
  • For the crust
  • Pre-heat your oven to 180 degrees Celsius (350 Fahrenheit) top and bottom heat. Line a small baking form (ca. 9 inches / 20 cm) with parchment paper at the bottom
  • Add the oats and almonds to a small blender and blend into flour. Add to a bowl, along with the other ingredients, and mix through (I did this with my hands). Note: Due to the heat in my kitchen my coconut oil was liquid so I used about 3.5 tbsp.
  • Once done, add to the baking form and press down so that it is even and all over the floor. Use a fork in order to make a few indents into the dough so that water can evaporate. Bake for a short amount of time (ca. 8 – 10 minutes). The crust will still feel soft but will firm up once cooled. Set aside and let cool
  • For the filling
  • For the filling, add the avocado, soaked cashews, plant-based milk, maple syrup and lime zest and juice to a high-speed blender and blend until super smooth. Optional: If you would like to have an additional β€œkick” in the semi-frozen key lime pie then add a handful of basil or mint leaves – yum!!
  • Pour the mixture onto the pie filling and put into the freezer for about 5 – 6 hours. Take out of the freezer for ca. 15 minutes before serving. Slice into individual pieces and ENJOY!

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