If you’ve spent any time on Foodie with Family, you know I don’t share recipes just because they’re healthy. Flavor comes first. If I recommend something, it has to taste exceptional. Ready for a stunner?
I’m excited to share a creamy lemon-lime icebox pie that’s lush, bright, and—surprisingly—free of refined sugar, dairy, gluten, and grains. It’s raw, satisfying, and truly delicious. The recipe comes from a friend who follows a restrictive diet but has become a wizard at creating irresistible treats. Her pie even won a local pie contest outright, beating traditional fruit and custard entries and earning a spot on a restaurant menu for the summer.
About this grain-free, gluten-free, sugar-free, raw icebox pie
Icebox pies are among my favorites, and this one is at the top of the list. Think of an ultra-creamy lemon-lime ice cream, silky and bright but not heavy. The texture is rich yet light, and the flavor is a perfect balance of tang and sweetness.
The crust is simple: raw almonds (or pecans), unsweetened flaked coconut, and pitted dates processed together until they form a crumbly, slightly sticky mixture. Press that into a pie plate and chill while you make the filling.
The filling is the surprising star: ripe avocados blended with lemon and lime juice and zest, extra virgin coconut oil (melted to just the right temperature), honey (or agave for a vegan version), vanilla, and a pinch of salt. The result is a smooth, custard-like filling that you pour into the crust and freeze until firm. Serve straight from the freezer, like an ice cream pie.
That crust is fantastic—crumbly with a cohesive bite, nutty and just sweet enough from the dates. I now reach for this crust whenever a crumb base is called for; it’s a great replacement for graham cracker crust in many desserts.
Even skeptical eaters loved this pie. My avocado-averse children devoured it (they jokingly called it guacamole pie), so don’t let doubts stop you—this one converts skeptics.
Preparation notes
- Several ingredients use ranges (for example, 6–20 dates). Dates vary a lot in size and moisture. Start at the lower end and add more as needed; test by pressing a tablespoon of the processed crust mixture—if it clumps, it’s ready.
- These can be made as individual mini pies by pressing crust into single-serve shells and dividing the filling.
- Swap lemons and limes to suit your preference—use more lime or all lemon if you like.
- The original uses honey; substitute agave to make it vegan. I prefer honey, but agave works fine.
- Using six avocados makes the pie rich and somewhat pricey. To cut cost, halve the filling and use a standard pie plate instead of a deep-dish.
- Do not substitute another oil for the extra virgin coconut oil. Its melting and solidifying properties at cooler temperatures give the filling its unique creamy, scoopable texture and mild flavor.
Joy’s Prize-Winning Tropical Icebox Pie | Grain-Free, Gluten-Free, Sugar-Free, Dairy-Free, Raw
Rebecca Lindamood
15 mins
15 mins (plus freezing)
Pin Recipe
Ingredients
For the Crust:
- 3/4 cup whole raw almonds (or pecans)
- 1 cup unsweetened finely flaked coconut
- 6–20 pitted dates (see notes)
For the Filling:
- 6 perfectly ripe avocados
- The juice and zest of 4 lemons (or more to taste)
- The juice and zest of 2 limes
- 1 cup extra virgin coconut oil, melted to about 76°F (just at melting point)
- 3/4 to 1 1/2 cups honey (or agave for vegan)
- 3/4 teaspoon vanilla extract
- Pinch of salt
Optional Garnish:
- Thinly sliced limes
- Lime zest
Instructions
To Make the Crust:
- Add the almonds (or pecans) and coconut flakes to a food processor and pulse until the texture resembles fine breadcrumbs. Add 6 pitted dates and process until the dates are fully incorporated. Pull out a tablespoon of the mixture and press it in your hand—if it clumps, the crust is ready. If it doesn’t, add dates one at a time until it holds together. Press the mixture firmly into a deep-dish pie plate, up the sides and across the bottom. Chill in the refrigerator while you prepare the filling.
To Make the Filling:
- Clean the food processor bowl and blade. Halve and pit the avocados and scoop the flesh into the work bowl. Add lemon and lime juice and zest, melted coconut oil, 3/4 cup honey (or agave), vanilla, and a pinch of salt. Process until completely smooth. Taste and adjust sweetness or acidity as needed—remember frozen desserts taste less sweet, so you may want it slightly sweeter than you think. Pour the filling into the prepared crust and smooth or mound the top. Freeze until the surface is firm, about 2 hours, then cover with plastic wrap directly on the surface.
To Serve:
- Garnish with thin lime slices and a sprinkle of lime zest if desired. Slice into wedges and serve while still frozen, like an ice cream pie.
Nutritional information is an estimate and provided as a courtesy. Calculate nutrition using the exact ingredients you use if needed.
Did you make this recipe?
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