Key lime pie is a classic dessert beloved for its tangy, refreshing flavor and creamy texture. But if you’re vegan or simply looking to avoid animal products, traditional recipes can feel off-limits due to eggs and dairy.
Luckily, this vegan key lime pie recipe brings all the bright citrus goodness and lusciousness you crave, without any animal-derived ingredients. Using wholesome, plant-based alternatives, this pie is easy to make, incredibly satisfying, and perfect for summer gatherings or anytime you want a zesty treat.
Whether you’re new to vegan baking or a seasoned pro, you’ll find this recipe approachable and rewarding. It features a crunchy graham cracker crust, a silky lime filling made from simple pantry staples, and an optional coconut whipped cream topping that elevates the dessert to restaurant-quality.
Plus, it’s naturally free from eggs, dairy, and refined sugars, making it a healthier indulgence for everyone.
So grab your blender and prepare to whip up a pie that everyone will love — vegan or not!
Why You’ll Love This Recipe
This vegan key lime pie is a delightful balance of tart and sweet with a creamy texture that rivals traditional pies. Here’s why it’s a must-try:
- Simple ingredients: No complicated or hard-to-find items, just pantry staples with fresh lime juice.
- Easy to prepare: No baking needed for the filling, making it a quick and fuss-free dessert.
- Perfectly creamy: Thanks to silken tofu and coconut milk, the filling is smooth and rich without dairy.
- Crunchy, flavorful crust: Made with vegan graham crackers and coconut oil for the perfect base.
- Customizable toppings: Add coconut whipped cream or fresh berries for extra flair.
Plus, it’s a wonderful way to impress guests or treat yourself while sticking to a vegan lifestyle.
Ingredients
- For the crust:
- 1 ½ cups vegan graham cracker crumbs (about 10 full sheets)
- ⅓ cup melted coconut oil (or vegan butter)
- 3 tablespoons organic maple syrup or agave nectar
- ¼ teaspoon salt
- For the filling:
- 1 package (12 oz) silken tofu, drained
- ½ cup fresh key lime juice (or regular lime juice)
- 1 tablespoon lime zest (optional for extra zing)
- ¾ cup organic powdered sugar or coconut sugar
- ½ cup full-fat coconut milk (from a can)
- 1 teaspoon vanilla extract
- Pinch of turmeric for color (optional)
- For the topping (optional):
- 1 cup canned full-fat coconut milk, chilled overnight
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
Equipment
- 9-inch pie dish
- Food processor or blender
- Mixing bowls
- Measuring cups and spoons
- Spatula
- Electric mixer or whisk (for coconut whipped cream)
- Zester or fine grater
Instructions
- Prepare the crust: Preheat your oven to 350°F (175°C). In a bowl, combine the vegan graham cracker crumbs, melted coconut oil, maple syrup, and salt. Stir until the mixture resembles wet sand.
- Press the crust: Transfer the crust mixture into the pie dish. Use the back of a spoon or your fingers to press it evenly along the bottom and up the sides. Bake for 8-10 minutes until golden. Remove from oven and let cool completely.
- Make the filling: In a blender or food processor, combine silken tofu, fresh lime juice, lime zest, powdered sugar, coconut milk, vanilla extract, and a pinch of turmeric. Blend until the filling is silky smooth and creamy, scraping down the sides if needed.
- Pour filling into crust: Pour the creamy lime filling into the cooled crust and smooth the top with a spatula.
- Chill the pie: Refrigerate the pie for at least 4 hours, preferably overnight. This allows the filling to set and the flavors to meld beautifully.
- Prepare coconut whipped cream (optional): Scoop out the solid part of the chilled coconut milk into a bowl, leaving the liquid behind. Using an electric mixer, beat the coconut cream with powdered sugar and vanilla extract until light and fluffy.
- Serve: Garnish the pie with a generous dollop of coconut whipped cream and a sprinkle of lime zest or thin lime slices for a stunning presentation.
Tips & Variations
For the best coconut whipped cream, chill the can of coconut milk overnight and only use the solid cream that rises to the top.
- If you can’t find key limes, fresh regular limes work perfectly fine.
- For a gluten-free crust, use gluten-free vegan graham crackers or substitute with crushed nuts and dates.
- Add a splash of aquafaba (chickpea liquid) to the filling for extra fluffiness.
- Try swapping the crust sweetener to brown rice syrup or date syrup for a different flavor profile.
- Make mini key lime tarts using muffin tins for individual servings.
Nutrition Facts
Nutrient | Per Serving (1/8 pie) |
---|---|
Calories | 280 |
Fat | 16g |
Saturated Fat | 12g |
Carbohydrates | 30g |
Sugar | 16g |
Protein | 4g |
Fiber | 2g |
Vitamin C | 25% DV |
Serving Suggestions
This vegan key lime pie is delicious served chilled straight from the fridge. For an extra special touch, try these serving ideas:
- Top with fresh berries like raspberries or blueberries to add color and contrast.
- Sprinkle toasted coconut flakes or chopped pistachios on top for added texture.
- Pair with a cup of herbal tea or vegan iced coffee for a refreshing dessert experience.
- Serve alongside Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes or a fresh fruit salad for a balanced summer meal.
Conclusion
Creating a vegan key lime pie that tastes just as decadent as the traditional version is easier than you might think. This recipe harnesses the power of plant-based ingredients like silken tofu and coconut milk to deliver a luscious, tangy filling that’s both satisfying and refreshing.
The crisp vegan graham cracker crust provides the perfect base, while optional coconut whipped cream topping adds a touch of indulgence.
Not only is this pie a crowd-pleaser, but it’s also a healthier alternative that fits seamlessly into vegan and dairy-free diets. Whether you’re making it for a summer barbecue, a holiday treat, or simply to enjoy at home, this pie will impress everyone at the table.
For more delicious plant-based recipes, check out our Vegetarian Date Cake Recipe: Moist, Easy, and Delicious or explore Vegan Bread Machine Recipe for Soft, Delicious Loaves to complete your vegan dessert repertoire.
Happy baking!
📖 Recipe Card: Key Lime Pie Recipe Vegan
Description: A creamy and tangy vegan key lime pie made with a cashew-based filling and a crunchy almond crust. Perfect for a refreshing dessert that's dairy-free and delicious.
Prep Time: PT20M
Cook Time: PT10M
Total Time: PT3H
Servings: 8 servings
Ingredients
- 1 1/2 cups raw almonds
- 1/4 cup maple syrup
- 1/4 cup coconut oil, melted
- 1 1/2 cups raw cashews, soaked overnight
- 1/2 cup fresh key lime juice
- 1/3 cup coconut cream
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1/4 tsp sea salt
Instructions
- Preheat oven to 350°F (175°C).
- Process almonds in a food processor until finely ground.
- Add maple syrup and melted coconut oil to almonds and mix until combined.
- Press crust mixture into a 9-inch pie pan and bake for 10 minutes. Let cool.
- Drain soaked cashews and blend with key lime juice, coconut cream, powdered sugar, vanilla, and salt until smooth.
- Pour filling over cooled crust and refrigerate for at least 2 hours before serving.
Nutrition: Calories: 320 | Protein: 6g | Fat: 25g | Carbs: 18g
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