How to Make a Key Lime Pie Smoothie Bowl

You can take the girl out of Florida, but you can’t take the Florida out of the girl!

This key lime pie recipe in smoothie bowl form makes me feel like I’m back in high school, swinging by Publix on the way home from the beach—sunburnt and salty and ready for the kind of night’s rest that only a day in the sun and waves can get you.

But more about Florida after the recipe!

Picture of a smoothie bowl with lime flavor, topped with graham crackers, sun flower seeds, and white chocolate chips.
Dessert for Breakfast!

Ingredients

  • 12 oz. non-dairy milk
  • Key lime juice
  • Key lime zest (optional because zesting is such a chore)
  • Half an avocado
  • Vanilla protein/vitamin powder
  • Graham crackers*
  • Mild nuts or seeds of your choice (think sunflower seeds, pine nuts, or macadamia nuts)
  • White chocolate chips**

Directions

Blend together 12 oz. of non-dairy milk, avocado, 1-2 tbsp. lime juice (or more/less to your taste), and 1-2 scoops of vanilla powder. Pour into a bowl.

Top with nuts/seeds, crumbled graham crackers, and white chocolate chips. 

Take a pic for the ‘Gram, tag me (@j_dasilva!), and dig in!

*I made these gluten-free graham crackers, but they came out tasting a little closer to short bread. Not mad about it, though! But maybe add in a healthy dose of cinnamon.

**I use white chocolate chips to take the place of whipped cream, but feel free to treat yo’ self to a dollop of whipped cream topping—dairy or otherwise.

More about key lime pie

Florida seems to only have a handful of recipes unique to its multifaceted culture. Most of the iconic dishes associated with different regions of the state belong to those who made it their home—Cuban food in Tampa and Miami, Southern cuisine in the panhandle and across Northern Florida, etc.

Key lime pie is one of those that is all Florida! It’s named for the limes specifically found in the Florida Keys. If you’re wondering what the difference is, they’re those small ones you see in a bag during the summer, and the juice is more tart and tangy than standard limes.

Originally, it was a no-bake pie, relying on the chemical reaction between limes and egg yolks to solidify, but that’s not really in fashion anymore—my guess is the introduction of air conditioning made it acceptable to fire up your oven for 10 minutes during a Florida summer.

OK, but what if I just want Key Lime Pie?

Life is about balance, so just because you’re giving yourself a healthy treat replacement now doesn’t mean this is the only form of Key Lime Pie you should have! Plan to have some this weekend for Memorial Day to ring in the unofficial start of summer.

For a good at-home option, I would opt for this Classic Key Lime Pie recipe from Live Well Bake Often.

Picture of a slice of classic key lime pie
Look how gorgeous that is! I’m practically salivating.

If you’re in Florida, literally just swing by Publix. It’s one of their best desserts. But if you want to splurge on ordering one from my home state, you can’t beat the Key West Key Lime Pie Company‘s famous key lime pie.

Go on and splurge. You’re worth it!

Picture of a mini key lime pie from the Key West Key Lime Pie company.
GIVE IT TO ME, I’M WORTH IT

Better yet, if you’re looking for another reason for a beach vacation in Florida’s crown jewel, look no further than “The Ultimate Key West Key Lime Pie Crawl.”

You’re welcome.

Jessie Da Silva

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