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Dairy Free Key Lime Pie Recipe

Dairy Free Key Lime Pie

iamwinfred
This dairy free key lime pie gives you that same bright, tangy, sunshine-in-a-slice flavor as the classic Florida original, minus a drop of dairy. Swapped sweetened condensed milk for coconut based cousin and butter for a vegan version, it still sets up thick and creamy, has that pucker-your-lips tartness against a sweet graham cracker crust, and disappears fast at any cookout.
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Prep Time 20 minutes
Cook Time 16 minutes
Total Time 36 minutes
Course Dessert
Cuisine American
Servings 8 slices
Calories 340 kcal

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

Ingredients
  

  • 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 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

For the topping

  • 1 cup coconut whipped cream chilled
  • extra lime zest for garnish
  • thin lime slices for garnish

Instructions
 

  • 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.

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.

Nutrition

Serving: 1sliceCalories: 340kcalCarbohydrates: 36gProtein: 4gFat: 20gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 140mgSodium: 180mgPotassium: 120mgFiber: 1gSugar: 28gVitamin A: 8IUVitamin C: 15mgCalcium: 6mgIron: 4mg
Keyword coconut key lime pie, dairy free key lime pie, vegan key lime pie
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