Coconut Cream Lime Pie Recipe Vegan and Delicious

There’s something irresistibly refreshing about a tart, creamy pie that combines tropical flavors with a zesty punch. Our vegan coconut cream lime pie is exactly that—a luscious, dairy-free dessert that celebrates the harmonious blend of rich coconut cream and bright lime.

Perfect for warm weather or whenever you need a taste of sunshine, this pie offers a smooth, velvety filling set in a crunchy, nutty crust. Whether you’re vegan, lactose intolerant, or simply looking for a new favorite dessert, this pie is sure to satisfy your sweet tooth while keeping things light and fresh.

Not only is this recipe incredibly flavorful, but it’s also simple to prepare with wholesome ingredients you probably already have in your pantry. Plus, it doesn’t require any baking, making it an ideal treat for beginners or a quick last-minute indulgence.

Get ready to impress your friends and family with a pie that’s creamy, tangy, and perfectly balanced—all while keeping it 100% plant-based.

Why You’ll Love This Recipe

This vegan coconut cream lime pie stands out because it combines the creaminess of coconut with the zesty brightness of lime, creating a dessert that’s both indulgent and refreshing. The pie is naturally sweetened and free from refined sugars if you prefer, making it a healthier alternative to traditional pies.

The crust is made from simple nuts and dates, giving it a perfect chewy texture and a hint of natural sweetness. Since the filling is no-bake, you’ll save time and energy, and the result is a silky smooth pie that sets beautifully in the fridge.

Whether you’re hosting a summer barbecue, looking for a vegan-friendly dessert, or simply craving something tropical and delicious, this pie delivers on all fronts. Plus, it’s customizable—you can make it more tart or sweeter depending on your tastes!

Ingredients

• For the crust:
• 1 ½ cups raw almonds or pecans
• 1 cup pitted Medjool dates
• ¼ teaspoon sea salt
• For the filling:
• 2 cans (14 oz each) full-fat coconut milk, chilled overnight
• ¾ cup fresh lime juice (about 4-5 limes)
• 1 tablespoon lime zest
• ½ cup maple syrup or agave nectar
• 1 teaspoon vanilla extract
• Pinch of sea salt
• Optional garnish:
• Thin lime slices or curls of lime zest
• Toasted shredded coconut

Equipment

• Food processor or high-speed blender
• 9-inch springform pan or pie dish
• Mixing bowls
• Whisk or electric mixer
• Citrus zester and juicer
• Spatula
• Measuring cups and spoons

Instructions

1. Prepare the crust: In your food processor, combine the raw almonds or pecans, pitted dates, and sea salt. Pulse until the mixture sticks together when pressed but still has some texture. You don’t want it completely smooth.
2. Press the crust: Transfer the crust mixture into your springform pan or pie dish. Using your fingers or the bottom of a glass, press the mixture evenly along the bottom and slightly up the sides to form a firm crust. Place in the refrigerator while you prepare the filling.
3. Prepare the coconut cream: Open the chilled cans of coconut milk carefully. Scoop out the solidified coconut cream from the top into a mixing bowl, leaving the liquid behind (save it for smoothies). Using a whisk or electric mixer, beat the coconut cream until smooth and fluffy.
4. Add flavorings: To the whipped coconut cream, add the fresh lime juice, lime zest, maple syrup, vanilla extract, and a pinch of sea salt. Whisk or mix thoroughly until the filling is well combined and creamy.
5. Assemble the pie: Pour the coconut cream lime filling over the prepared crust, smoothing the top with a spatula. Cover the pie loosely with plastic wrap or a lid.
6. Chill: Refrigerate the pie for at least 4 hours, preferably overnight, to allow the filling to set properly.
7. Serve: Before serving, garnish the pie with thin lime slices, curls of lime zest, or toasted shredded coconut for an extra tropical touch.

Tips & Variations

For the creamiest filling, always chill your coconut milk cans overnight to separate the cream from the liquid.

• Sweetener options: You can substitute maple syrup with agave nectar, coconut sugar syrup, or even a few tablespoons of powdered sugar for a different sweetness profile.
• Crust alternatives: Swap almonds or pecans with walnuts, cashews, or even a mixture of seeds like sunflower and pumpkin for a nut-free crust.
• Make it extra zesty: Add a teaspoon of lemon juice or a splash of orange juice with the lime for a citrus medley.
• Boost texture: Stir in a handful of chopped toasted coconut or crushed vegan cookies into the crust for added crunch.
• For a firmer pie: Add 1 teaspoon of agar-agar powder dissolved in warm water to the filling before chilling.

Nutrition Facts

Serving Suggestions

This pie pairs wonderfully with a light cup of herbal tea or a chilled glass of sparkling water infused with mint and lime. To elevate your dessert experience, serve slices alongside fresh berries or a dollop of coconut whipped cream for extra indulgence.

For a party or gathering, consider setting up a tropical dessert bar featuring this pie along with other vegan treats like Peanut Butter Gelato Recipe and Pecan Crackers Recipe. It’s a delightful way to offer guests a variety of flavors and textures!

Conclusion

Our vegan coconut cream lime pie is a testament to how delicious and satisfying plant-based desserts can be. With its creamy, tangy filling and naturally sweet, crunchy crust, this pie is perfect for any occasion, from casual family dinners to special celebrations.

The ease of preparation and wholesome ingredients make it a fantastic choice for those new to vegan baking or anyone looking to enjoy a guilt-free slice of paradise.

Give this recipe a try and experience just how simple it is to create a show-stopping dessert that everyone will love—vegan or not. And if you’re interested in exploring more creative dishes, check out our cozy Thelma Sanders Squash Recipe or savory delights like the Bariatric Meatloaf Recipe.

Happy baking!

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