This vegan key lime pie recipe swaps the eggs and condensed milk of the classic version for a creamy blend of coconut milk and cashews, so you still get that bright, tangy bite without any dairy at all.
It sets up beautifully in a buttery graham cracker crust and tastes just as rich as the pie you grew up eating.
I tested this recipe more times than I can count to get the balance of tart lime and sweet coconut just right.
Once you taste how smooth and silky the filling turns out, you will not miss the eggs one bit.
If you love bright citrus desserts, you will also want to try my Sugar Free Key Lime Pie Recipe, which leans on the same punchy lime flavor with a different sweetener twist.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 25 minutes |
| Cook Time | 15 minutes |
| Chill Time | 4 hours |
| Total Time | 4 hours 40 minutes |
| Servings | 8 slices |
| Difficulty Level | Easy |
Why You’ll Love This Vegan Key Lime Pie Recipe
This pie gives you all the tang and sweetness of the original with none of the dairy or eggs.
The cashew and coconut filling bakes up smooth and creamy, so nobody will guess it is plant based unless you tell them.
- Made with simple, easy to find ingredients
- Naturally dairy free and egg free
- Bright, tangy flavor balanced by a sweet graham crust
- Great make ahead dessert for parties and holidays
- No unusual equipment required
For another cool, tangy treat with a similar vibe, try these Key Lime Pie Cookies.
Ingredients
Every ingredient here plays a role in getting that classic key lime pie texture and flavor, just without any animal products.
Here is what you will need for the crust, the filling, and the topping.
- Crust: 1 1/2 cups vegan graham cracker crumbs, 1/3 cup melted vegan butter, 2 tablespoons granulated sugar, pinch of salt
- Filling: 1 cup raw cashews, soaked
- 1 can (13.5 ounces) full fat coconut milk
- 1/2 cup coconut cream
- 3/4 cup key lime juice, fresh or bottled
- 1 tablespoon key lime zest
- 2/3 cup maple syrup or granulated sugar
- 3 tablespoons cornstarch
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- Topping: 1 cup coconut whipped cream, extra lime zest and lime slices for garnish
If you want a shortcut crust option, my Vegan Pie Crust Recipe also works well here if you prefer a rolled crust over graham crackers.
Kitchen Equipment Needed
Nothing fancy is required for this pie, but a few tools make the process much smoother, especially when it comes to getting that filling perfectly silky.
- 9 inch pie dish
- High speed blender
- Mixing bowls
- Citrus juicer
- Fine mesh sieve
- Measuring cups and spoons
- Hand mixer
- Cooling rack
Read Also: Graham Cracker Crust Recipe
Recommended Products for This Recipe
These are a few products I personally reach for when I make this pie, based on what has consistently given me the best results.
1. Vitamix Blender
A powerful blender makes all the difference when you are trying to get soaked cashews completely smooth.
This one purees the filling in under a minute, so you skip the grainy texture that a weaker blender can leave behind.
2. Organic Coconut Cream
Coconut cream gives this filling its rich body without needing any dairy.
I always look for a can with a high fat content, since that is what helps the pie set properly once it chills.
3. Nellie and Joe’s Key Lime Juice
Fresh key limes can be hard to find and tedious to juice, so I keep a bottle of this on hand for consistent tang every time.
It tastes remarkably close to fresh key limes and saves a lot of time in the kitchen.
4. Ceramic Pie Dish
A sturdy ceramic dish heats evenly, so the crust bakes to a consistent golden color without hot spots.
It also goes straight from the oven to the fridge, which is exactly what this pie needs.
I also recommend browsing my Coconut Cream Pie Recipe if you are curious about other ways to use coconut cream in a no fuss pie filling.
Step-by-Step Instructions: How to Make Vegan Key Lime Pie
1. Soak the cashews
- Place 1 cup of raw cashews in a bowl and cover them completely with hot water.
- Let them soak for at least 1 hour, or up to overnight in the refrigerator if you are prepping ahead.
- Drain and rinse the cashews well before using them in the filling.
2. Make the crust
- Preheat your oven to 350 degrees Fahrenheit.
- In a mixing bowl, combine the graham cracker crumbs, melted vegan butter, sugar, and a pinch of salt.
- Stir until the mixture looks like wet sand and every crumb is coated in butter.
- Press the mixture firmly into the bottom and up the sides of your pie dish, using the bottom of a measuring cup to pack it tightly.
3. Bake the crust
- Bake the crust for 8 to 10 minutes, until it looks set and just slightly golden at the edges.
- Remove it from the oven and set it on a cooling rack while you make the filling.
- Leave the oven on, since you will need it again shortly.
4. Blend the filling
- Add the soaked cashews, coconut milk, coconut cream, key lime juice, and key lime zest to a high speed blender.
- Add the maple syrup or sugar, cornstarch, salt, and vanilla extract.
- Blend on high for 1 to 2 minutes, stopping to scrape down the sides, until the mixture is completely smooth with no visible cashew flecks.
5. Fill and bake the pie
- Pour the filling through a fine mesh sieve into the cooled crust for an extra silky texture.
- Smooth the top with a spatula so it settles evenly.
- Bake for 15 to 18 minutes, until the edges look set and the center still has a slight jiggle.
6. Cool and chill
- Let the pie cool at room temperature for about 1 hour.
- Transfer it to the refrigerator and chill for at least 4 hours, or overnight for the cleanest slices.
- The filling will continue to firm up as it chills, so do not skip this step.
7. Add the topping and serve
- Just before serving, whip the coconut whipped cream with a hand mixer if it needs a little airing out.
- Spread or pipe it over the chilled pie.
- Finish with extra lime zest and thin lime slices, then slice and serve cold.
For a fun flavor pairing, this pie sits nicely alongside my Cranberry Lime Pie Recipe on a dessert table.
Tips for The Best Vegan Key Lime Pie
A few small details make a big difference in how this pie turns out, especially when it comes to texture and flavor balance.
- Soak your cashews long enough, since undersoaked cashews leave a gritty filling
- Use full fat coconut milk, not the light version, for a filling that actually sets
- Do not skip straining the filling if you want that glassy smooth top
- Let the pie chill the full 4 hours before slicing, even if it looks set sooner
- Zest your limes before juicing them, since it is much easier that way
If you like playing with lime flavored desserts, these Lime Crinkle Cookies are worth adding to your baking list.
Serving Suggestions
This pie is rich and tangy enough to stand on its own, but a few pairings make it feel like a full dessert spread.
Serve it cold, straight from the refrigerator, for the best texture and flavor.
- A cup of coffee or iced tea alongside a slice
- Fresh berries on the side for extra color and freshness
- A light coconut based breakfast the next morning, like Coconut Cream Pie Overnight Oats
- A scoop of dairy free vanilla ice cream on top for an extra indulgent version
Variations of Vegan Key Lime Pie
Once you have the base recipe down, there is plenty of room to make this pie your own.
- Swap the graham crust for a chocolate cookie crust for a richer contrast
- Use a nut free crust option if cashews are a concern for guests
- Add a thin layer of raspberry or mango puree under the filling for a fruity twist
- Make individual mini pies in muffin tins for easy serving at parties
- Stir a little toasted coconut into the crust mixture for extra texture
For another nutty, tropical spin on pie night, check out my Macadamia Coconut Tart Recipe.
Storage and Reheating
This pie is meant to be served cold, so there is no reheating involved, just proper storage to keep it fresh.
- Cover leftover pie loosely with plastic wrap or foil
- Store in the refrigerator for up to 4 days
- Add the whipped topping fresh if you plan to store the pie for more than a day
- Avoid freezing, since the texture of the filling can turn watery once thawed
You might also enjoy: Coconut Cake Recipe
Nutritional Facts
These values are approximate and will vary slightly depending on the exact brands and substitutions you use.
- Calories: 320 per slice
- Total Fat: 20 grams
- Carbohydrates: 32 grams
- Sugar: 20 grams
- Fiber: 2 grams
- Protein: 4 grams
- Sodium: 140 milligrams
My Vegan Pecan Pie Recipe has a similar nutritional profile if you are comparing plant based pie options for a holiday table.
Health Benefits of Key Ingredients
A few ingredients in this pie bring more to the table than just flavor.
Key limes and cashews in particular offer some nice nutritional perks alongside their taste.
- Key limes are a good source of vitamin C and add natural brightness without needing much added sugar
- Cashews provide healthy fats and a bit of plant based protein
- Coconut milk offers a dairy free source of creaminess along with some minerals like manganese
- Skipping eggs and dairy makes this pie naturally cholesterol free
Read Also: Vegan Pumpkin Pie Recipe
FAQs About Vegan Key Lime Pie
1. Can I use regular limes instead of key limes?
Yes, regular Persian limes work well if key limes are hard to find.
The flavor is slightly less tart, so you may want to add a touch more lime juice or zest to compensate.
2. Do I have to bake this pie, or can it be a no-bake version?
This recipe uses a short bake to help the filling set firmly.
You can find no-bake vegan key lime pie recipes online, but they typically rely on a longer freezer set time instead.
3. Can I make this pie ahead of time?
Absolutely, this is a great make ahead dessert.
It actually tastes better after chilling overnight, since the flavors have more time to meld together.
4. Why is my filling not setting properly?
This usually happens if the coconut milk was low fat or the pie did not chill long enough.
Always use full fat coconut milk and give the pie the full 4 hours in the refrigerator before slicing.
5. Can I freeze vegan key lime pie?
Freezing is not recommended, since the cashew and coconut filling can separate and turn watery once thawed.
It is best enjoyed fresh from the refrigerator within a few days.
For a crust with a bit more crunch, my Almond Flour Pie Crust Recipe is a great one to bookmark.
Vegan Key Lime Pie
Ingredients
- 1.5 cups vegan graham cracker crumbs about 180g
- 0.333 cup vegan butter 75g, melted
- 2 tablespoons granulated sugar
- salt pinch
- 1 cup raw cashews soaked in hot water for at least 1 hour
- 13.5 ounces full fat coconut milk 1 can, about 400ml
- 0.5 cup coconut cream 120g
- 0.75 cup key lime juice fresh or bottled, about 180ml
- 1 tablespoon key lime zest
- 0.667 cup maple syrup or granulated sugar, about 160ml
- 3 tablespoons cornstarch
- 0.25 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup coconut whipped cream for topping
- lime zest extra, for garnish
- lime slices thin slices for garnish
Equipment
- 9-inch pie dish ceramic recommended for even baking
- High-speed blender vitamix or similar for smooth cashew filling
- Mixing bowls
- Citrus juicer
- Fine-mesh sieve for straining filling
- Measuring cups and spoons
- Hand mixer
- Cooling rack
Method
- Soak the cashews in hot water for at least 1 hour or overnight in the refrigerator.
- Preheat oven to 350°F. In a bowl, combine graham cracker crumbs, melted vegan butter, sugar, and salt. Press firmly into a pie dish.
- Bake crust for 8-10 minutes until set and slightly golden. Remove and cool on a rack.
- In a high speed blender, combine soaked cashews, coconut milk, coconut cream, key lime juice, zest, maple syrup, cornstarch, salt, and vanilla. Blend until completely smooth.
- Pour filling through a fine mesh sieve into the cooled crust. Bake for 15-18 minutes until edges are set and center slightly jiggly.
- Cool at room temperature for 1 hour, then refrigerate for at least 4 hours or overnight.
- Top with coconut whipped cream and garnish with lime zest and slices before serving.
Nutrition
Notes
- Soak cashews long enough to avoid a gritty filling texture.
- Always use full fat coconut milk for proper setting.
- Do not skip straining the filling for a smooth top.
- Chill the full 4 hours before slicing for clean pieces.
- Zest limes before juicing for easier prep.
- Can substitute regular Persian limes for key limes.
- Store covered in the refrigerator for up to 4 days.
- Add whipped topping fresh just before serving for best results.
- Freezing is not recommended as texture may become watery.
- Can be made up to 24 hours ahead and chilled overnight.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This vegan key lime pie recipe proves that a plant based dessert can still be just as creamy and tangy as the original.
I hope it becomes a regular in your dessert rotation, especially when you want something bright and refreshing.
Give it a try this week, and let me know in the comments how yours turns out.
If you make this pie, snap a photo and share it, I love seeing your versions of this recipe.
Recommended:
- Gluten Free Pie Crust Recipe
- Vegan Sweet Potato Pie Recipe
- Vegan Maple Pecan Pie Recipe
- Coconut Macaroons
- Chocolate Dipped Coconut Macaroons
