This Vegan Key Lime Pie Recipe is such a delicious dessert made with only 8 ingredients, but tastes just like a traditional key lime pie with the same creamy texture and graham cracker crust. It is a perfect healthy alternative, with the perfect combination of sweet and tangy flavors.
Indulge in a tangy and refreshing dessert with a vegan twist – Key Lime Pie! This classic dessert takes on a plant-based makeover, delivering the same luscious texture and vibrant flavor without any animal products. With a creamy lime filling nestled in a crisp crust, this vegan Key Lime Pie is the perfect balance of sweet and tangy.
Get ready to impress your taste buds and guests with this delightful treat!
If you love key lime flavor but don’t want to make a pie, you should also try my Key Lime Pie Overnight Oats.
Key Lime Pie is traditionally made with Eggs and Condensed Milk. Instead, to make this plant based, I used a combination of full fat coconut milk, cashews, and maple syrup to thicken and sweeten our Vegan Key Lime Pie.
I was so happy with the texture of this plant-based version – it holds it’s shape perfectly when cut! The the best part, when your pie crust is finished everything is raw and no bake, so you don’t have to worry about reheating up your house in the summer time!
Table of Contents
WHAT IS CLASSIC KEY LIME PIE?
Here’s a breakdown of the key components of a Key Lime Pie:
- Cookie crust: The crust is traditionally made from graham cracker crumbs mixed with melted butter and sometimes a bit of sugar. It provides a crunchy and buttery base for the filling.
- Filling: The filling is the star of the Key Lime Pie. It is made by combining freshly squeezed Key lime juice, sweetened condensed milk, and egg yolks. The acidity of the lime juice reacts with the condensed milk, causing the mixture to thicken and set without the need for additional baking.
- Key Lime Juice: Key limes, also known as Mexican limes or West Indian limes, are smaller and more aromatic than regular limes. They have a unique flavor profile that adds a distinct tanginess to the pie. While fresh true Key limes are traditionally used, bottled Key lime juice can be used as a substitute.
- Sweetened Condensed Coconut Milk: Sweetened condensed milk is a thick, sweet, and creamy milk product that forms the base of the filling. It provides richness and sweetness to balance the tartness of the lime juice.
- Toppings: Key Lime Pies are often served with a dollop of whipped cream on top. Some variations include a meringue topping made from whipped egg whites and sugar, which is then lightly browned in the oven.
INGREDIENTS FOR THIS VEGAN PIE RECIPE
You will need the following ingredients listed below to make the key lime pie filling (the exact measurements, step-by-step instructions and full recipe are in the recipe card at the bottom of this post):
- Vegan graham crackers – or graham cracker crumbs.
- Vegan butter
- Raw cashews
- Full-fat coconut milk
- Organic coconut oil
- Key limes or regular persian limes – we use the key lime juice and the key lime zest.
- Maple syrup or honey
- Vanilla extract
HOW TO MAKE THIS HEALTHY KEY LIME PIE
Preheat oven to 350F and prepare a pie pan.
FOR THE CRUST: Using a food processor, blend graham crackers till they are very fine. Then add melted vegan butter and pulse to combine.Distribute evenly in pie pan and press down with the bottom of a glass to flatten. Poke holes in crust with a fork to release air so the crust doesn’t bubble. Bake for 10 minutes or until golden brown. Remove from oven and immediately press down with the bottom of a glass again to flatten crust. Set aside to cool.
FOR THE FILLING: Add all filling ingredients to a blender and blend on low for 20 seconds, then on high until everything is super creamy. Taste and adjust flavour as needed. If you like a more sweet pie, add more maple syrup. If you prefer it slightly more tart, add more lime juice.
Pour filling into prepared pie pan once completely cooled and tap on counter to release air bubbles. Then put in freezer to set.
Freeze for 3-4 hours or until the pie has set. Thaw pie before serving by removing from freezer for approximately 15 minutes. I keep this pie in the freezer and it usually lasts me about 2 weeks!
TIPS AND TRICKS
- I used regular limes in this recipe, as they are way more accessible to everyone. Key limes are slightly sweeter than regular limes, so if you do use them, you may want to adjust the maple syrup a bit! Just avoid the bottled stuff as the fresh juice takes this pie to a whole other level.
- You can boil the cashews for 20-30 minutes if you forget to soak the cashews overnight (I’m guilty of this much too often).
- A high powdered blender here is KEY to get the filling nice and creamy! I let my blender to it’s thing on high for 1-2 minutes to ensure everything is super smooth (because who wants a chunky key lime pie)?!
- When preparing the crust, press down with the bottom of a glass to flatten. Before putting in the oven, poke holes in crust with a fork to release air so the crust doesn’t bubble. After baking, immediately press down with the bottom of a glass again to flatten crust.
- Gluten-Free Option: For a gluten-free crust, use gluten-free graham cracker crumbs or crushed gluten-free cookies as a substitute.
- Sweetness Level: Adjust the sweetness of the filling to your taste by adding more or less maple syrup or agave nectar. Taste the filling mixture before pouring it into the crust and adjust as needed.
- Optional Crust Variations: If desired, you can experiment with different vegan pie crust options such as almond meal crust, biscoff cookies crust, coconut crust, or even a date and nut crust.
- Key Lime Substitute: If key limes are not available, regular limes can be used as a substitute without compromising the overall flavor. The key is to use fresh regular lime juice for that zesty lime flavor.
- Make it Mini: Instead of making a whole pie, you can create individual mini key lime pies using small tart pans or ramekins. Adjust the baking time accordingly.
- Make Ahead: This vegan Key Lime Pie can be made a day or two in advance and stored in the refrigerator until ready to serve. It allows the flavors to meld together and the pie to fully set.
HOW TO STORE
- Refrigeration: Due to the creamy filling, it’s essential to store your vegan Key Lime Pie in the refrigerator. Once the pie has fully set and cooled, cover it loosely with plastic wrap or place it in an airtight container to protect it from absorbing odors and prevent drying out.
- Proper Placement: Find a designated spot in your refrigerator where the pie will remain undisturbed and won’t be subject to temperature fluctuations. Avoid placing heavy or strongly flavored items on top of the pie to maintain its shape and flavors.
- Chill Time: Allow the pie to chill in the refrigerator for at least 4 hours or overnight before serving. This helps the filling set properly and allows the flavors to meld together.
- Shelf Life: A vegan Key Lime Pie can typically be stored in the refrigerator for 3-4 days. Beyond this timeframe, the quality and texture of the pie may begin to deteriorate.
- Individual Slices: If you prefer to store individual slices, carefully cut the pie into portions and place each slice in an airtight container or wrap it tightly with plastic wrap. This method allows for convenient grab-and-go servings.
Other Vegan Sweet Treats You May Want To Try!
- Strawberries and Cream Pie
- Vegan and Gluten Free Snickers Chocolate Bars
- The Best Vegan Vanilla Cupcakes
- Vegan Vanilla Birthday Cake Ice Cream
- Vegan Starbucks Copycat Lemon Loaf
- 2 cups graham cracker crumbs
- 9 tbsp vegan butter, melted
- 1 cup raw cashews, soaked for 4-6 hours (or overnight) then drained.
- 3/4 cup full-fat coconut milk
- 1/4 cup coconut oil, melted
- 3-4 large limes or 6-7 key limes
- 1/3 - 1/2 cup agave nectar or maple syrup
- 1 tsp vanilla extract
- Preheat oven to 350F.
- FOR THE CRUST: Using a food processor, blend graham crackers till they are very fine. Then add melted vegan butter and pulse to combine.
- Distribute evenly in pie pan and press down with the bottom of a glass to flatten. Poke holes in crust with a fork to release air so the crust doesn't bubble. Bake for 10 minutes or until golden brown. Remove from oven and immediately press down with the bottom of a glass again to flatten crust. Set aside to cool.
- FOR THE FILLING: Add all filling ingredients to a blender and blend on low for 20 seconds, then on high until everything is super creamy. Taste and adjust flavour as needed. If you like a more sweet pie, add more maple syrup. If you prefer it slightly more tart, add more lime juice.
- Pour filling into prepared pie pan once completely cooled and tap on counter to release air bubbles. Then put in freezer to set.
- Freeze for 3-4 hours or until the pie has set. Thaw pie before serving by removing from freezer for approximately 15 minutes. I keep this pie in the freezer and it usually lasts me about 2 weeks!
If you forgot to soak them overnight and don't have time to wait you can boil the cashews for 10-20 mins!
Can substitute fresh limes for 1 Tbsp zest, 1/2 cup juice
Serving Size:1 grams
Amount Per Serving: Calories: 435Total Fat: 34gSaturated Fat: 14gTrans Fat: 2gUnsaturated Fat: 18gCholesterol: 0mgSodium: 103mgCarbohydrates: 33gFiber: 3gSugar: 12gProtein: 5g
The nutrition information provided is calculated based on industry-standard software and should be used as a general guide only. The information may vary depending on ingredient substitutions, cooking techniques, and individual serving sizes. It is the responsibility of the reader to ensure the accuracy and appropriateness of the nutritional information provided. Always consult a qualified healthcare provider for personalized medical or nutritional advice.
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I love to bake, cook, exercise, and document all of the above. Nutrition is not low fat. It is not low calorie. It’s not feeling deprived or being hungry all the time. It’s nourishing your body with real, whole foods so that you are consistently satisfied and energized to live your life to the fullest! Read more…