Vegan Key Lime Pie
Posted: 03/30/21
Updated: 04/03/25
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This vegan key lime pie is irresistibly creamy, slightly sour, and not too sweet! It’s the perfect dessert to bring to your next spring or summer gathering. Everyone will love it and no one will ever know how much healthier it is!
What Makes This Recipe So Good
- It’s the perfect balance between tangy and sweet! Sour key lime juice is perfectly complimented by a subtly sweet can of sweetened condensed coconut milk. This recipe keeps the sugars low, but the flavors intense.
- Coconut milk makes it lighter yet just as creamy as traditional key lime pie. Though the key lime juice is very strong, therefore you will barely taste any coconut!
- It’s surprisingly simple to make! The crust alone is just two ingredients, and the filling is just five ingredients. A few easy steps and some time in the refrigerator is all it takes to make this delicious vegan treat.
Key Ingredients
Vegan Graham Crackers – Most graham crackers are already vegan! Take a look at the ingredients on the back of a graham cracker box and there’s a very good chance they’ll be unintentionally vegan.
Full-Fat Coconut Milk – Make sure to use full-fat coconut milk in this vegan key lime pie recipe. The extra thickness from a can of full-fat coconut milk with make your pie oh-so creamy!
Sweetened Condensed Coconut Milk – The only sugar in this recipe comes from the sweetened condensed coconut milk. I’ve been able to find sweetened condensed coconut milk at most of my local grocery stores. If you’re having a hard time locating it, try looking around baking supplies and/or canned coconut milk.
Key Lime Juice – You can either purchase key limes from the store and juice them yourself, or buy key lime juice in a bottle. For ease, I used bottled key lime juice and made a delicious pie! And if you can’t find key limes or key lime juice, you can use regular lime juice instead.
Cornstarch – Since this recipe doesn’t contain the typical dairy ingredients found in regular key lime pie, we need cornstarch to help this pie set. Make sure to stir your filling really well after you’ve added all ingredients to a saucepan. If you see any cornstarch lumps left behind, keep stirring and cooking, they’ll eventually dissolve.
Chef’s Tips
- Be patient when waiting for your vegan key lime pie to set in the fridge. Do not try to slice it before it’s fully set! If your pie isn’t left to chill long enough, the filling will spill out when served.
- If you don’t have a pie dish, you can use a tart pan for this vegan key lime pie. Follow every step the exact same, just place your crust and filling in a tart pan instead of a pie dish!
- Don’t forget to top this pie with vegan coconut whipped cream! You can either buy coconut whipped cream from the freezer section at the grocery store or make it yourself. If making it yourself, use a hand or stand mixer to beat cold coconut cream on high until light and fluffy.
More Delicious Vegan Recipes
- Vegan Biscuits and Gravy
- Vegan Marshmallows
- How to Make Vegan Overnight Oats
- Vegan Potato Soup
- Vegan Apple Pie
- Creamy Vegan Lemon Bars
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Vegan Key Lime Pie
This vegan key lime pie is irresistibly creamy, slightly sour, and not too sweet! It's the perfect dessert to bring to your next spring or summer gathering. Everyone will love it and no one will ever know how much healthier it is!
servings
Ingredients
For the Crust
- 1 ½ cups vegan graham crackers crushed, see Notes
- ⅓ cup vegan butter melted, see Notes
For the Filling
- 1 13.5-ounce can full-fat coconut milk see Notes
- 1 7.4-ounce can sweetened condensed coconut milk
- ½ cup key lime juice
- 1 tablespoon key lime zest
- 5 tablespoons cornstarch
Equipment
- 9-inch pie dish
- Small bowl
- Saucepan
Instructions
- Preheat your oven to 350° Fahrenheit.
- Mix the graham crackers crumbs and melted butter together in a bowl. Transfer mixture to a lightly greased 9-inch pie dish and press into dish to form crust. Bake for 10 minutes to set.
- Add all filling ingredients to a saucepan over medium-high heat. Bring to a boil and then reduce to a simmer and cook for 8-10 minutes, stirring constantly.
- Once the filling has thickened, remove pie crust from the oven and pour filling into crust.
- Refrigerate for at least 5 hours and up to overnight until set.
Notes
- Vegan Graham Crackers: Most graham crackers are unintentionally vegan!
- Vegan Butter: Any vegan butter will work in this recipe, and you could use melted coconut oil instead if you’d like.
- Full-Fat Coconut Milk: Make sure that the coconut milk is full-fat, if not your pie won’t set. Full-fat coconut milk is most often sold in a can, not a carton.
Nutrition Information
Serving: 1serving | Calories: 132kcal | Protein: 1g | Fat: 7g | Saturated Fat: 2g | Trans Fat: 1g | Total Carbs: 16g | Fiber: 1g | Sugar: 4g | Erythritol: 0g | Sugar Alcohols: 0g | Net Carbs: 15g | Vitamin C: 4mg | Cholesterol: 0mg | Sodium: 139mg | Potassium: 49mg | Calcium: 13mg | Iron: 1mg
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Can you make this a lemon pie instead of lime
Ooh, we haven’t tried that, so we can’t say for sure. Be sure to let us know if you try it! 😊
I have a can of coconut cream in my pantry. Could I use that instead of the coconut milk?
Hi Dawn! We haven’t tried that substitution in this recipe, so we can’t say for sure- but it should work fine! Be sure to let us know if you try it!
LOVE. LOVE this key lime pie!!
It is super delish with the coconut milk. Thank you
We’re so happy to hear this! Thanks for sharing, Judy!
This was my first vegan key lime pie, I followed this recipe, mine had a gelatin texture. I wonder if halting the cornstarch would’ve made this more creamy.
Oh no! I’m so sorry it didn’t come out creamy for you! It definitely should’ve been – when we developed and tested the recipe, we ended up with a really creamy filling. It’s possible the filling was overcooked, which would cause it to lose its creaminess and become gummy or spongey. I hope you’ll give this one another try, either with a reduced cook time or halving the cornstarch like you mentioned, and let us know how it turns out!
I used regular limes and I used homemade sweetened condensed coconut milk so mine was too tart so I added 1/3 cup agave nectar. . That made it sweet enough and I also added 1 tsp coconut baking emulsion and 1 tsp vanilla/butter emulsion. That made it delicious and took away the bitterness from the limes.
Great tips, Carrie! So glad you could adjust it to fit your taste and work with what you had on hand.
I used regular limes and was way to tart. Also to thin I added 2 more table spoons of corn starch and froze but still thin. How could I help tartness.
If you can, stick with the key limes. They’re typically a bit more sweet. You can also add some granulated sugar, if needed.