Easy Vegan Key Lime Pie

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!

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• Table of Contents
• Decadent Yet Refreshing, Zingy Vegan Key Lime Pie
• The Ingredients and Substitutes
• How to Make Vegan Key Lime Pie
• FAQs
• Pro Recipe Tips
• Storage Instructions
• More Vegan Pie Recipes
• Easy Vegan Key Lime Pie

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 – and you’d never guess it’s 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!

It’s a bright, vibrant taste of summer, perfect for 4^th 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 we’ll 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 Miyoko’s/ 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).

It’s 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

Pro Recipe Tips

• Avoid white pith: When zesting the limes, ensure you only zest the green part, avoiding the white pith as it’s 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 ½ cup crushed crackers + 4-5 tbsp melted vegan butter (to get the wet sand consistency – 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 haven’t 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 – 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