This dairy free key lime pie recipe gives you that same bright, tangy, sunshine-in-a-slice flavor as the classic Florida original, minus a drop of dairy.
I swapped the sweetened condensed milk for its coconut based cousin and traded the butter in the crust for a good vegan version, and honestly, you would never know the difference blind.
It still sets up thick and creamy, still has that pucker-your-lips tartness against a sweet graham cracker crust, and it still disappears fast whenever I bring it to a cookout.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 16 minutes |
| Total Time | 36 minutes (plus 4 hours chilling) |
| Servings | 8 slices |
| Difficulty Level | Easy |
If you are new here, this is one of my favorite warm weather desserts to make ahead of time, since it needs to chill anyway.
It pairs so well with something light and citrusy on the side, like my vegan key lime pie if you want to compare notes between the two versions.
Why You’ll Love This Dairy Free Key Lime Pie Recipe
This pie hits every note you want from a classic key lime pie, just without any butter, cream, or condensed milk in the mix.
It is the kind of dessert that looks fancy but takes almost no real effort, which is exactly my kind of recipe.
- Just as creamy and tart as the original, no one will guess it is dairy free
- Comes together with one bowl for the filling and a food processor for the crust
- Make ahead friendly, since it needs to chill for several hours anyway
- Naturally free of dairy while still tasting rich and indulgent
- Perfect for potlucks, holidays, or anytime you want a citrus dessert on the table
You might also enjoy: Sugar Free Key Lime Pie Recipe
Ingredients
Here is everything you need, split into the crust, the filling, and the topping.
Nothing here is hard to find, and most of it is likely already sitting in your pantry or fridge.
- For the crust: 1 1/2 cups graham cracker crumbs, 1/3 cup granulated sugar, 6 tablespoons vegan butter melted, 1/4 teaspoon salt
- For the filling: 2 (13.5 ounce) cans sweetened condensed coconut milk, 6 large egg yolks, 3/4 cup key lime juice, fresh or bottled, 1 tablespoon lime zest
- For the topping: 1 cup coconut whipped cream, chilled, extra lime zest and thin lime slices for garnish
I learned to always use full fat coconut based products for this filling while perfecting my graham cracker crust recipe, since the lower fat versions never set up quite as thick.
Kitchen Equipment Needed
You do not need anything fancy to pull this pie together, but a few good tools make the process a lot smoother and give you a cleaner finished pie.
- 9 inch pie pan, glass or ceramic works best
- Food processor, for crushing the graham crackers
- Large and medium mixing bowls
- Whisk
- Microplane zester, for the lime zest
- Electric hand mixer, for whipping the topping
- Wire cooling rack
- Measuring cups and spoons
Read Also: Oreo Pie Crust Recipe
Recommended Products for This Recipe
These are a few products I personally reach for whenever I make this pie.
They are not required, but each one solves a specific pain point I ran into while testing this recipe over and over.
1. Nellie and Joe’s Key Lime Juice
Fresh key limes are tiny and take forever to juice, so I almost always reach for this bottled version instead.
It has that true tart, slightly floral key lime flavor that regular limes just cannot match.
2. Native Forest Sweetened Condensed Coconut Milk
This is the brand that has given me the most consistent results for a filling that actually sets up firm.
Some other brands stay too runny, and this one never has.
3. OXO Good Grips Microplane Zester
A sharp zester makes a real difference here, since you want fine, fluffy lime zest rather than big bitter chunks of pith.
This one stays sharp for years and is easy to clean.
4. Pyrex 9 Inch Glass Pie Plate
Glass lets you see exactly how golden the crust is getting while it bakes, which helps you avoid overbaking it.
It also chills the filling faster once the pie goes into the fridge.
5. Miyoko’s Creamery Vegan Butter
This is the closest plant based butter I have found to real dairy butter in both flavor and how it browns.
It gives the crust that same rich, toasty flavor you would expect from a traditional graham cracker crust.
I picked up most of these habits while testing my vegan pie crust recipe, where getting the fat to crumb ratio right made all the difference.
Step-by-Step Instructions: How to Make Dairy Free Key Lime Pie
1. Preheat the oven and prep the pan
- Set your oven to 350 degrees Fahrenheit and let it fully preheat before you start on the crust.
- Lightly grease your 9 inch pie pan with a small amount of melted vegan butter so the crust does not stick.
- Set the pan aside on your counter while you make the crust mixture.
2. Make the graham cracker crust
- In a food processor, pulse the graham crackers until they turn into fine, even crumbs, or use 1 1/2 cups of pre crushed graham cracker crumbs.
- Pour the crumbs into a medium mixing bowl and stir in the granulated sugar and salt until evenly combined.
- Drizzle the melted vegan butter over the crumb mixture and stir with a fork until every crumb looks moistened, similar to wet sand.
- Press the mixture firmly into the bottom and up the sides of the prepared pie pan, using the bottom of a measuring cup to pack it in tightly and evenly.
- Bake the crust for 8 to 10 minutes, until it looks lightly golden and smells toasty, then set it on a wire rack to cool while you make the filling.
3. Whisk the egg yolks and lime zest
- In a large mixing bowl, add the egg yolks and lime zest.
- Whisk vigorously for about 2 minutes, until the mixture turns pale yellow and slightly thickened.
- This step helps the filling set up with a smooth, custard like texture once it bakes.
4. Add the coconut milk and lime juice
- Pour the sweetened condensed coconut milk into the egg yolk mixture.
- Whisk until fully combined and no streaks remain.
- Slowly stream in the key lime juice while whisking, then continue whisking for another minute until the filling looks smooth and slightly thick.
5. Fill and bake the pie
- Pour the filling into the cooled, pre baked crust, spreading it into an even layer with a spatula.
- Bake at 350 degrees Fahrenheit for 14 to 16 minutes, until the edges look set but the center still has a slight jiggle when you gently shake the pan.
- Do not overbake, since the filling will continue to firm up as it cools and chills.
6. Cool and chill the pie
- Let the pie cool on a wire rack at room temperature for about 1 hour.
- Cover it loosely with plastic wrap and refrigerate for at least 4 hours, or overnight for the best texture.
- The chilling time is what allows the filling to fully set into clean, sliceable pieces.
7. Add the topping and serve
- Right before serving, spread or pipe the coconut whipped cream over the top of the chilled pie.
- Garnish with extra lime zest and thin lime slices for a pretty finish.
- Slice with a sharp knife, wiping the blade clean between cuts for the neatest slices.
Another favorite: No Bake Greek Yogurt Fruit Tart
Tips for The Best Dairy Free Key Lime Pie
A handful of small details make the difference between a pie that sets up beautifully and one that stays too soft to slice cleanly.
- Use full fat sweetened condensed coconut milk, not light or reduced fat versions, for the thickest filling
- Do not skip whisking the egg yolks first, since that step builds structure into the filling
- Watch the bake time closely, the center should still jiggle slightly when it comes out of the oven
- Chill the pie for the full 4 hours, rushing this step leads to a runnier slice
- Add the whipped topping right before serving instead of before chilling, so it stays fluffy
Read Also: No Bake Peach Tart Recipe
Serving Suggestions
Key lime pie is bright and tart enough that it works well after almost any meal, especially something rich or savory.
I like serving it in thin slices since it is quite rich, alongside coffee or iced tea.
- A slice alongside fresh berries for extra color and freshness
- Paired with Lemon Cheesecake if you are putting together a citrus dessert table
- Topped with a few extra lime slices and mint leaves for a summery presentation
- Served slightly chilled straight from the fridge, not at room temperature
Variations of Dairy Free Key Lime Pie
Once you have the base recipe down, it is easy to switch things up depending on what you are craving or what you have on hand.
- Swap the graham cracker crust for a crushed dairy free cookie crust for a different flavor base
- Turn the filling into bite sized bars by baking it in a lined square pan instead of a pie pan
- Add a thin layer of coconut whipped cream between the crust and filling for extra richness
- Fold a bit of graham cracker crumble on top instead of whipped cream for extra texture
- Use a mix of key lime and regular lime juice if you want a milder tartness
For a lighter option, try: Key Lime Pie Cookies
Storage and Reheating
This pie is meant to be served cold, so there is no reheating involved, just proper chilling and storage.
- Store leftovers covered in the refrigerator for up to 4 days
- Keep the whipped topping separate if you plan to store it longer than a day or two, then add it fresh before serving
- Freeze unfrosted slices wrapped tightly for up to 1 month, then thaw overnight in the fridge before topping and serving
- Avoid leaving the pie out at room temperature for more than an hour, since the coconut based filling softens quickly in warm rooms
This same make ahead, chill first approach works great for my no bake mini cheesecakes as well.
Nutritional Facts
Nutrition will vary slightly depending on the exact brands you use, but here is a general estimate per slice, based on 8 slices per pie.
- Calories: approximately 340 per slice
- Total Fat: approximately 20 grams
- Saturated Fat: approximately 13 grams
- Carbohydrates: approximately 36 grams
- Sugar: approximately 28 grams
- Protein: approximately 4 grams
These values are estimates only and will shift depending on the specific brands and substitutions you choose to use.
Read Also: Dairy Free Pumpkin Pie Recipe
Health Benefits of Key Ingredients
While this is absolutely a dessert, a few of the ingredients bring some genuine nutritional upside along with all that flavor.
- Key lime juice is a good source of vitamin C and adds a bright, antioxidant rich boost
- Coconut milk contains medium chain triglycerides, which the body can use for quick energy
- Egg yolks provide protein along with vitamins A, D, and choline
- Lime zest contains natural oils and compounds linked to antioxidant properties
If citrus desserts are your thing, you will probably like the flavor profile in these lime crinkle cookies too.
FAQs About Dairy Free Key Lime Pie
Here are answers to the questions I get asked most often about this pie, along with a few I had myself the first time I made it.
You might also enjoy: Cranberry Lime Pie Recipe
1. Can I use regular lime juice instead of key lime juice?
Yes, regular lime juice works fine if you cannot find key limes or bottled key lime juice.
The flavor will be slightly less tart and floral, but the pie will still taste great.
2. Is sweetened condensed coconut milk the same as regular coconut milk?
No, sweetened condensed coconut milk is thicker and much sweeter than regular canned coconut milk.
You will usually find it near the baking aisle or in the organic section of most grocery stores.
3. Why is my filling not setting up firm?
This usually happens when the pie has not chilled long enough, or if a lower fat coconut milk product was used.
Give it the full 4 hours in the fridge, and stick with full fat sweetened condensed coconut milk for the best results.
4. Can I make this pie ahead of time?
Absolutely, this is actually one of the best desserts to make a day in advance.
Just add the whipped topping right before you plan to serve it.
5. Is this recipe also gluten free?
It can be, as long as you use gluten free graham crackers for the crust.
Double check the label on your coconut whipped cream as well, since some brands process in facilities that handle gluten.
Dairy Free Key Lime Pie
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 6 tablespoons vegan butter melted
- 1/4 teaspoon salt
- 2 cans sweetened condensed coconut milk 13.5 ounce cans, full fat
- 6 large egg yolks
- 3/4 cup key lime juice fresh or bottled
- 1 tablespoon lime zest
- 1 cup coconut whipped cream chilled
- extra lime zest for garnish
- thin lime slices for garnish
Equipment
- 9-inch pie pan glass or ceramic works best
- Food processor for crushing graham crackers
- Large mixing bowls
- Medium mixing bowls
- Whisk
- Microplane zester for lime zest
- Electric hand mixer for whipping the topping
- Wire cooling rack
- Measuring cups and spoons
Method
- Preheat oven to 350°F. Lightly grease a 9-inch pie pan with melted vegan butter.
- Pulse graham crackers in a food processor until fine crumbs form. Mix with sugar and salt. Drizzle in melted vegan butter and stir until moistened. Press firmly into the prepared pie pan. Bake for 8-10 minutes until lightly golden. Cool on a wire rack.
- In a large mixing bowl, whisk egg yolks and lime zest vigorously for about 2 minutes until pale yellow and slightly thickened.
- Pour sweetened condensed coconut milk into the egg yolk mixture and whisk until fully combined. Slowly stream in key lime juice while whisking, then continue whisking for another minute until smooth and slightly thick.
- Pour filling into the cooled, pre-baked crust and spread evenly. Bake at 350°F for 14-16 minutes until edges are set but center still has a slight jiggle. Do not overbake.
- Cool on a wire rack at room temperature for about 1 hour. Cover loosely with plastic wrap and refrigerate for at least 4 hours or overnight.
- Right before serving, spread or pipe coconut whipped cream over the chilled pie. Garnish with extra lime zest and thin lime slices. Slice with a sharp knife, wiping the blade clean between cuts.
Nutrition
Notes
- Use full fat sweetened condensed coconut milk, not light or reduced fat versions, for the thickest filling.
- Do not skip whisking the egg yolks first, since that step builds structure into the filling.
- Watch the bake time closely, the center should still jiggle slightly when it comes out of the oven.
- Chill the pie for the full 4 hours, rushing this step leads to a runnier slice.
- Add the whipped topping right before serving instead of before chilling, so it stays fluffy.
- Store leftovers covered in the refrigerator for up to 4 days.
- Keep the whipped topping separate if you plan to store it longer than a day or two, then add it fresh before serving.
- Freeze unfrosted slices wrapped tightly for up to 1 month, then thaw overnight in the fridge before topping and serving.
- Avoid leaving the pie out at room temperature for more than an hour, since the coconut based filling softens quickly in warm rooms.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This dairy free key lime pie proves you do not need a drop of dairy to get that same tart, creamy, sunshine filled slice everyone loves.
It is simple enough for a weeknight and pretty enough for a holiday table.
Give it a try this week, and let me know in the comments how yours turns out.
If you loved it, share it with a friend who needs a good dairy free dessert in their life.
Recommended:
- No Bake Cheesecake Recipe
- No Bake Strawberry Cheesecake Cups
- No Bake Strawberry Lemon Swirl Tart
- No Bake Pumpkin Cheesecake Recipe
- Pumpkin Cheesecake Recipe
