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Vegan Key Lime Pie Recipe

Vegan Key Lime Pie

iamwinfred
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.
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 8 slices
Calories 320 kcal

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

Ingredients
  

Crust

  • 1.5 cups vegan graham cracker crumbs about 180g
  • 0.333 cup vegan butter 75g, melted
  • 2 tablespoons granulated sugar
  • salt pinch

Filling

  • 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

Topping

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

Instructions
 

  • 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.

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.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 32gProtein: 4gFat: 20gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 140mgPotassium: 185mgFiber: 2gSugar: 20gVitamin A: 2IUVitamin C: 8mgCalcium: 4mgIron: 8mg
Keyword dairy free lime pie, plant based dessert, vegan key lime pie
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