{"id":1583,"date":"2026-10-12T19:55:42","date_gmt":"2026-10-12T17:55:42","guid":{"rendered":"https:\/\/maisonchill.co\/journal\/?p=1583"},"modified":"2026-10-12T20:18:19","modified_gmt":"2026-10-12T18:18:19","slug":"key-lime-crush-2","status":"publish","type":"post","link":"https:\/\/maisonchill.co\/journal\/en\/key-lime-crush-2\/","title":{"rendered":"Key Lime Crush"},"content":{"rendered":"\n
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I have a soft spot for great places. And a decidedly less reasonable weakness for certain desserts. But ordering a cookbook from the United States just to recreate a pie I tasted in Los Angeles? Apparently, that was a small step I was more than happy to take.<\/p>\n\n\n\n

The culprit is Key Lime Pie. I discovered it at Caf\u00e9 Gratitude in Venice, and let me warn you: this is not the kind of dessert you try absent-mindedly before moving on to something else. This one caught my eye, then won me over with the very first bite. Nine years later, it still holds a special place in my very personal dessert hall of fame.<\/p>\n\n\n\n

It all began in 2017, during a four-week stay in Los Angeles. We had rented an adorable villa called The 21 Palm trees, just a few streets away from Abbot Kinney in Venice. Farrell was three and a half, Vadim was five months old, and we were determined to make the most of the city. Between walks, discoveries and favourite spots, we quickly settled into a routine in the neighbourhood. Back then, as I remember it, Gjelina had only recently opened, Rose Cafe was still a reliable favourite before closing its doors, and The Butcher\u2019s Daughter was already one of my go-to places.<\/p>\n\n\n\n

But my favourite spot, the one I returned to every two or three days for lunch, was Caf\u00e9 Gratitude. I loved the food, its plant-based approach, the atmosphere\u2026 And then, of course, there was that famous Key Lime Pie.<\/p>\n\n\n\n

Caf\u00e9 Gratitude: More Than Just a Pretty Place<\/h2>\n\n\n\n

The name sets the tone: here, gratitude is more than a feel-good idea displayed on a wall. It is the guiding principle behind a concept that brings together plant-based food, wellbeing and a sense of community. Founded in California in the early 2000s, Caf\u00e9 Gratitude champions a different way of eating, with entirely plant-based dishes and particular attention to ingredients, pleasure and human connection.<\/p>\n\n\n\n

There is also a little detail I absolutely love, one that feels quintessentially Californian: dishes have names like I Am Grateful<\/em>, I Am Dazzling<\/em> or I Am Open-Hearted<\/em>. In other words, your lunch comes with a positive affirmation on the side. Some might find it a little out there. I find it rather delightful, especially when the food lives up to the promise.<\/p>\n\n\n\n

And it did. I tried their salads and other dishes, including the Brussels sprout salad and Eggs Benedict. Everything was vegan and delicious, and this approach to food reflected something I have always cared about: eating for pleasure, while also paying attention to what goes onto my plate and what I give my body.<\/p>\n\n\n\n

And then there was their Key Lime Pie.<\/p>\n\n\n\n

My Favourite Dessert in the World<\/h2>\n\n\n\n

There, I said it. I could try to qualify that statement, draw up a list or pretend to maintain a little critical distance, but what would be the point? This pie had an extraordinary effect on me. I fell in love with it, and that first taste has stood the test of time, distance and every other sweet treat I have tried since.<\/p>\n\n\n\n

Its plant-based version had everything I could wish for: a pecan and date crust, and a creamy filling made with avocado, coconut and lime. Yes, avocado in a dessert. And it is delicious.<\/p>\n\n\n\n

I have always had a weakness for anything made with lime, but this pie offers much more than a simple citrus tang. Its texture, sweetness and balance make it utterly irresistible. Proof that a plant-based dessert can be wonderfully indulgent without trying to imitate its traditional counterpart at all costs.<\/p>\n\n\n\n

A Family Affair<\/h2>\n\n\n\n

I grew up with a father who cooked healthily, using fresh produce bought at the market. No tinned food or frozen meals ever made it into our home. Throughout my childhood, I ate organic, locally sourced food, much of it from my own family\u2019s produce. Habits like that leave their mark.<\/p>\n\n\n\n

That culture of home cooking, good ingredients and respect for what we eat has stayed with me. I love the idea that food and drinks can nourish the body without sacrificing pleasure along the way.<\/p>\n\n\n\n

It is also something I appreciate about certain places I discover while travelling. I have already written about\u00a0Honest Greens<\/a>, in Barcelona, in another Maison Chill article. These are the kinds of casual dining spots where you can eat well every day, enjoy good food and leave feeling satisfied, without having to choose between indulgence and balance. Quite the opposite.<\/p>\n\n\n\n

Caf\u00e9 Gratitude was one of those places I wanted to return to. For the food, of course, but also for its approach to cooking. And, in my case, for a pie that would soon give me another reason to keep the experience alive once I was back in France.<\/p>\n\n\n\n

Love Is Served: Bringing a Taste of Los Angeles Home<\/h2>\n\n\n\n

As often happens after a trip, some things eventually fade. Others stay with you, sometimes quite literally on your palate. This Key Lime Pie belonged firmly in the second category.<\/p>\n\n\n\n

I started looking for their cookbook and came across Love Is Served: Inspired Plant-Based Recipes from Southern California<\/a><\/em>, by Caf\u00e9 Gratitude and Seizan Dreux Ellis. I found it online and ordered it from the United States. What a joy to discover that my favourite pie had its own recipe in a book I could finally have in my own kitchen!<\/p>\n\n\n\n

It is called \u201cI Am Awakening\u201d. A rather fitting name, really.<\/p>\n\n\n\n

A little historical aside for fellow dessert lovers: traditional Key Lime Pie did not originate in California, but in the Florida Keys, off the southern coast of Florida. It is believed to have appeared in Key West in the late nineteenth century, although its exact origins remain disputed. The classic filling combines sweetened condensed milk, egg yolks and Key lime juice, all set in a biscuit crust. And unlike some versions you see today, the filling is naturally pale yellow, not bright green. Since 2006, Key Lime Pie has even been the official state pie of Florida.<\/p>\n\n\n\n

I now had the recipe in my hands. All that remained was to put it to the test in France.<\/p>\n\n\n\n

I took the opportunity to make it for a dinner at friends\u2019 house and brought it along for dessert. They loved it. I was delighted: I could finally share this Californian discovery with them without having to book a flight to enjoy it again.<\/p>\n\n\n\n

Like Biting into a Dream<\/h2>\n\n\n\n

In the summer of 2026, back in Los Angeles, I naturally returned to Caf\u00e9 Gratitude. There was no way I was going to miss it. I ordered the Key Lime Pie and, from the very first bite, rediscovered exactly what had won me over nine years earlier.<\/p>\n\n\n\n

It was like biting into a dream: incredible sweetness, remarkable finesse and a delicacy that takes nothing away from its indulgence. Even though I knew the recipe and had made it myself, tasting it again at Caf\u00e9 Gratitude felt special.<\/p>\n\n\n\n

Some dishes delight us in the moment and are then forgotten. Others follow us long after a trip, find their way into our kitchens and eventually become part of our own stories.<\/p>\n\n\n\n

This Key Lime Pie has become one of those memories we can recreate at home, while still enjoying the pleasure of tasting the original.<\/p>\n\n\n\n

And if I return to Caf\u00e9 Gratitude, you already know what I will be ordering for dessert.<\/p>\n\n\n\n

\n\n\n\n

<\/h4>\n\n\n\n
\n

The Maison Chill Version<\/h4>\n

I Am Awakening: Caf\u00e9 Gratitude\u2019s Vegan Key Lime Pie<\/h5>\n\n

The Maison Chill version uses less coconut oil and agave syrup, allowing the freshness of the lime to take centre stage.<\/p>\n\n

Makes one 23 cm \/ 9-inch pie<\/strong><\/p>\n\n

For the crust<\/strong>
\n100 g raw pecans
\n30 g date paste
\n1 tsp coconut oil
\n1 pinch of salt
\nA few drops of vanilla extract
\n1 tbsp water<\/p>\n\n

For the filling<\/strong>
\n350 g ripe avocado flesh
\n240 ml freshly squeezed lime juice
\n120 ml agave syrup
\n160 ml coconut milk
\n80 g melted coconut oil
\n2 g agar-agar
\n1 pinch of salt
\nA few drops of vanilla extract<\/p>\n\n

For the cashew cream<\/strong>
\n150 g raw cashews, soaked for 4 hours and drained
\n50 g cane sugar
\n\u00bd tsp salt
\n30 g melted coconut oil
\n180 ml water<\/p>\n\n

For the topping<\/strong>
\nLime wedges or zest
\nA few pecans<\/p>\n\n

Method<\/strong><\/p>\n\n

1. The crust.<\/strong> Blend the pecans, date paste, salt and vanilla. Add the coconut oil and water, then blend until the mixture holds together. Press it into the bottom and up the sides of a 23 cm \/ 9-inch pie dish.<\/p>\n\n

2. The filling.<\/strong> Take a portion of the coconut milk and whisk in the agar-agar. Bring to a boil, whisking, and maintain the boil according to the manufacturer\u2019s instructions. Immediately blend with the remaining coconut milk and the other filling ingredients, adding the melted coconut oil. Pour over the crust without delay.<\/p>\n\n

3. The cashew cream.<\/strong> Blend the drained cashews with the sugar, salt and water until smooth. Add the melted coconut oil and blend again.<\/p>\n\n

4. Chill.<\/strong> Spread the cashew cream over the pie, then refrigerate for at least 8 hours, ideally overnight.<\/p>\n\n

5. Finish and serve.<\/strong> Decorate with lime wedges or zest and a few pecans. Serve well chilled.<\/p>\n\n

The Maison Chill tip: make the pie the day before serving to give the textures time to set and the flavours time to develop.<\/em><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

I have a soft spot for great places. And a decidedly less reasonable weakness for certain desserts. But ordering a cookbook from the United States just to recreate a pie I tasted in Los Angeles? Apparently, that was a small step I was more than happy to take.<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[30],"tags":[],"class_list":["post-1583","post","type-post","status-publish","format-standard","hentry","category-plates-places-en"],"_links":{"self":[{"href":"https:\/\/maisonchill.co\/journal\/wp-json\/wp\/v2\/posts\/1583","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/maisonchill.co\/journal\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/maisonchill.co\/journal\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/maisonchill.co\/journal\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/maisonchill.co\/journal\/wp-json\/wp\/v2\/comments?post=1583"}],"version-history":[{"count":5,"href":"https:\/\/maisonchill.co\/journal\/wp-json\/wp\/v2\/posts\/1583\/revisions"}],"predecessor-version":[{"id":1590,"href":"https:\/\/maisonchill.co\/journal\/wp-json\/wp\/v2\/posts\/1583\/revisions\/1590"}],"wp:attachment":[{"href":"https:\/\/maisonchill.co\/journal\/wp-json\/wp\/v2\/media?parent=1583"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/maisonchill.co\/journal\/wp-json\/wp\/v2\/categories?post=1583"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/maisonchill.co\/journal\/wp-json\/wp\/v2\/tags?post=1583"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}