As an Amazon Associate I earn from qualifying purchases.
Make a decadent, sweet and tart vegan key lime pie with a bought or homemade graham cracker crust, creamy coconut lime filling, and optional whipped cream!
Decadent Yet Refreshing, Zingy Vegan Key Lime Pie
Key lime pie is a popular American dessert (and Florida specialty) traditionally made with ingredients like condensed milk, eggs, and whipped cream for a creamy, tart, and satisfying treat. Luckily, just a few simple ingredient swaps help to make a truly decadent vegan key lime pie without condensed milk โ and youโd never guess itโs egg and dairy-free.
Best of all, this eggless key lime pie is easy to prepare with under 10 simple, affordable ingredients. Save time and effort using pre-made pie crust, then throw the filling together in a blender with just a little simmering afterward to thicken. Pop it in the fridge to set, and voila!
Itโs a bright, vibrant taste of summer, perfect for 4th July, potlucks, picnics, birthdays, and summer gatherings. You might also like our coconut cream pie, banana cream pie, or fruitier pineapple coconut pie.
The Ingredients and Substitutes
- Pie Crust: Save time and effort by using a store-bought vegan graham cracker pie crust OR make your own. Other cookies (like gingersnaps or Biscoff) would work, too, or a regular pie crust.
- Limes: Use unwaxed limes (organic is best), as weโll be using lime zest and juice. Key limes are best and have a more aromatic, tart flavor than the limes regularly sold in supermarkets. However, regular limes will work, too.
- Coconut cream: Use a can of coconut cream (or just the thick part from the top of a can of full-fat coconut milk) or another vegan heavy cream alternative.
- Cornstarch: (Or arrowroot starch) To thicken the dairy-free key lime pie filling.
- Vanilla extract: Use natural vanilla for the best flavor.
- Sugar: We used regular sugar, but you can use unrefined raw cane sugar/coconut sugar. The latter affects the color. Maple syrup/agave may work, too, but require extra cornstarch.
- Sea salt: To enhance and balance the flavors in the vegan key lime pie recipe.
- Vegan butter: Use high-quality vegan butter, like Miyokoโs/ Earth Balance (or coconut oil).
- Tofu: For the best texture, use super-firm tofu. Extra-firm tofu should also work.
- Vegan whipped cream: (optional) Use either store-bought vegan whipped cream or homemade coconut whipped cream to top the vegan lime pie.
Flavor Variations and Add-Ins
- Lime curd: Spread a layer of vegan lime curd over the pie crust beneath the filling.
- Lime extract: Just a little will increase the lime flavor.
- Coconut Key Lime Pie: To complement the coconut cream key lime pie filling, Top the pie with coconut whipped cream and toasted coconut flakes.
- Mango: Serve dairy-free key lime pie with mango sauce/coulis for extra tropical flavor.
- Vegan white chocolate ganache: To drizzle over top to balance the lime tartness.
- Decorating key lime pie: There are several ways to top this dessert.
- Vegan whipped cream
- Lime zest/lime slices
- Toasted coconut
- Fresh berries
- A sprinkle of crushed graham crackers
- Chopped nuts like pecans, almonds, or macadamia nuts
- Mint leaves
How to Make Vegan Key Lime Pie
- First, zest, then juice the limes. Then transfer all the filling ingredients to a blender and process until smooth (about 2 minutes).
To get the most juice from the limes, optionally microwave for 10-15 seconds and/or roll them against the countertop to break up segments within.
- Transfer the mixture to a saucepan over medium-low heat, stirring constantly until it thickens (usually 5-7 minutes).
Itโs important to stir/whisk constantly to avoid it burning/sticking to the pot. If it begins clumping, lower the heat.
- Once thickened, pour the mixture over the crust and level it with a spatula. Then, transfer the tofu key lime pie to a fridge for a minimum of 6 hours or overnight to thicken and set.
- Finally, optionally top with vegan whipped cream and extra lime zest, slice, and enjoy!
Enjoy a slice of vegan key lime pie alone or with a scoop of vegan vanilla ice cream/lime sorbet and/or a cup of tea or coffee.
FAQs
Simmer, then leave the filling to set in the fridge either in a silicone dish or a parchment-lined dish (for easy removal/slicing).
You may be able to use cashew cream instead, but we havenโt tried it, so canโt guarantee results.
Make your own graham cracker crust (just crushed crackers + melted vegan butter) and divide the crust and filling between ramekins, muffin/ cupcake cases, etc.
Use a gluten-free pie crust โ otherwise, this recipe is already naturally gluten-free.
Pro Recipe Tips
- Avoid white pith: When zesting the limes, ensure you only zest the green part, avoiding the white pith as itโs incredibly bitter.
- For the right set: Simmer the filling until it reaches a pudding-like texture, then chill it for at least 6 hours or overnight.
- For more lime flavor: Either add more lime juice (but then you will need more cornstarch) or some lime extract drops.
- To make the graham cracker pie crust: Use 1 ยฝ cup crushed crackers + 4-5 tbsp melted vegan butter (to get the wet sand consistency โ optionally add some sugar), and press into the pan. Bake for 8-10 minutes at 375F and set aside to cool.
Storage Instructions
Store any leftover pie, covered with plastic wrap or in an airtight container, in the refrigerator for 4-5 days.
Can You Freeze Key Lime Pie?
We havenโt actually tried it, but this dessert should freeze well for up to 3 months when wrapped in plastic wrap (minus the coconut cream topping).
The texture of tofu may change when frozen and thawed โ but to avoid that, you could enjoy it as a semi-frozen treat.
More Vegan Pie Recipes
- Peach mango pie
- Strawberry blueberry pie
- Peach crumb pie
- Creamy 4-ingredient chocolate pie
- Silken chocolate peppermint pie
Photos by Alfonso Revilla
Easy Vegan Key Lime Pie
Ingredients
- 1 store-bought vegan graham cracker pie crust
- 1 cup of granulated sugar
- 2 tablespoons of lime zest, plus more for garnish
- ยพ cup of lime juice (about 4 limes)
- 1 (5.4-ounce) can of coconut cream
- ยฝ cup of cornstarch
- ยฝ teaspoon of salt
- ยผ cup of vegan butter
- ยฝ teaspoon of vanilla. extract
- ยฝ of a (16-ounce) block of super-firm tofu
- Store bought vegan whipped cream (optional)
Instructions
- Have the pie crust ready aside.
- In the cup of a blender, add all of the ingredients. Blend for 2 minutes or until completely smooth.
- In a medium saucepan over medium low heat, heat the mixture until it thickens. Whisk continuously to prevent burning or sticking to the pot. If you see it starting to clump, lower the heat.
- Once it is very thick, pour the mixture into the pie crust.
- Level the mixture and place it in the refrigerator for at least 6 hours or overnight.
- Optionally, top with vegan whipped cream and sprinkle some more lime zest.
- Serve immedietey.
Notes
- Avoid white pith: When zesting the limes, ensure you only zest the green part, avoiding the white pith as itโs incredibly bitter.
- For the right set: Simmer the filling until it reaches a pudding-like texture, then chill it for at least 6 hours or overnight.
- For more lime flavor: Either add more lime juice (but then you will need more cornstarch) or some lime extract drops.
Nutrition
Disclaimer: Although plantbasedonabudget.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Plantbasedonabudget.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
Delicious and easy to make.
Gotta love the easy ones!
This looks so tasty!
You’re gonna love it!
I can’t eat soy due to allergies, but I believe I shall try this with vegan “cream cheese.” bet it would work! I am salivating!
Bet it’ll be just as amazing!
the best pie!