Vegan Key Lime Pie Recipe
A zesty, creamy vegan key lime pie made with cashews and coconut milk, set in a crunchy graham crust. Refreshing, easy, and no baking required!
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Why I Love This Vegan Key Lime Pie
You know, nothing hits the spot on a hot day quite like a cool, tart treat, and this vegan key lime pie absolutely delivers. I was honestly surprised by how creamy and satisfying the cashew-coconut milk filling turned out—no one ever questions if it's dairy-free.
The fact that it’s no-bake makes it perfect for those warmer months or when you just don’t want to heat up your kitchen. Plus, the texture stays spot-on as long as you chill it enough, and the crust’s sweet crunch is the perfect bite against all that zesty lime filling.
Here’s why I always come back to this recipe:
- It genuinely impresses guests, especially if you garnish with lime slices and coconut whip.
- You don’t have to turn on the oven—just prep, chill, and enjoy.
- It’s adaptable and easy to make ahead for gatherings or when you want a special treat ready to go.
If you like a little extra crunch or flavor, try adding some shredded coconut or toasted nuts over the top right before serving. Seriously, it takes this pie to the next level.
I’m willing to bet this will become a staple in your dessert rotation. Give it a shot—you’ll see what makes it so special.
Vegan Key Lime Pie
A creamy, tangy vegan key lime pie with a graham cracker crust and a luscious cashew-coconut filling.
Ingredients
Instructions
- 1
Prepare the Crust: In a mixing bowl, combine graham cracker crumbs, melted coconut oil, and maple syrup. Mix until well combined and press the mixture into the bottom of a pie dish to form a crust.
- 2
Blend the Filling: Drain and rinse the soaked cashews. In a blender, combine cashews, coconut milk, lime juice, maple syrup, lime zest, vanilla extract, and salt. Blend until smooth and creamy.
- 3
Assemble the Pie: Pour the filling into the prepared crust and spread it evenly. Smooth the top with a spatula.
- 4
Chill: Cover the pie and refrigerate for at least 4 hours or until set.
- 5
Serve: Slice the pie and serve chilled. Garnish with lime slices or coconut whipped cream if desired.
Notes
For a gluten-free pie, use gluten-free graham crackers.
Canned full-fat coconut milk gives the best creamy texture.
Soak the cashews for at least 4 hours or overnight for a silky smooth filling.
Nutrition Facts
Serves: 8 slices
Calories Per Serving: 250
Frequently Asked Questions About This Recipe
Yes, you can substitute regular limes for key limes in this recipe. While key limes have a more distinct flavor, regular limes are often more easily available and will still give a delicious result.
This vegan key lime pie will keep well in the refrigerator for up to 5 days when stored covered.
The pie can be made gluten-free by using gluten-free graham crackers for the crust.
Yes, this pie is great for making ahead. Prepare it the day before, refrigerate overnight, and it’s ready to serve when you need it.
Yes, you can freeze the pie for up to one month. Thaw in the refrigerator before serving.
