Make this creamy Vegan Key Lime Pie with a buttery graham cracker crust and you’ll enjoy the delights of your efforts. A dairy-free key lime pie recipe is not only a possibility, it’s easy because this no-bake pie takes only minutes to prepare.
I love summertime pies. For example, this vegan berry pie is a go-to favorite!
When you’re looking for a no-bake pie, this is the best Vegan Key Lime Pie recipe around! It’s such a treat and I love the happy faces when it’s served. It’s a moment I get to enjoy as well because not only is it easy to make (with only 6 ingredients), but it’s the perfect balance between sweet and tart. I love it!
How to Make Vegan Key Lime Pie
You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.
- Prepare the crust, press it into a pan, bake for 8 to 9 minutes, then set it aside to cool.
- Combine the pie filling ingredients in a food processor or high-speed blender.
- Add food color or spinach if using.
- Pulse until combined and smooth.
- Pour the pie filling into the cooled pie crust.
- Refrigerate for 2 hours, up to overnight to allow the filling to set.
- Serve with dairy-free cream whipped topping and fresh raspberries.
Key Ingredients for Key Lime Pie
Here are the ingredients you’ll need for this recipe:
- Graham cracker crust — You can use a store-bought graham cracker crust (which are Accidentally Vegan) or you can make a homemade Vegan Graham Cracker Crust. Of course, I prefer homemade.
- Key limes — You can find bags of little key limes in the produce section of most grocery stores in the spring and summer. You’ll need both the zest and the juice. See more on substitutions below.
- Sweetened condensed milk — You can buy coconut cream sweetened condensed milk in the store these days. I usually find it in the baking section next to the other condensed milk products. Or you can make homemade vegan sweetened condensed milk.
- Vegan cream cheese — I use either Tofutti’s or Daiya vegan cream cheese.
- Silken tofu — Here’s more on buying tofu at the grocery store. You can usually find silken tofu in the produce section or at healthy food stores.
- Coconut oil — I’m using coconut oil to create a firmer custard. I recommend using refined coconut oil because it has a more neutral flavor, but if you like coconut combined with lime (it’s a famous flavor combination), then use unrefined coconut oil.
What are Key Limes?
Key limes are a hybrid fruit and they’re smaller than the average lime and a bit more aromatic. You’ll commonly find them in the summer in the produce section of most grocery stores. If you don’t have key limes in your area, use lime juice with a little bit of lemon juice added. That should give you that distinctive key lime flavor.
Why This Recipe is a Winner
- A buttery graham cracker crust is the perfect foundation for this easy pie
- The zest of key limes makes for a tantalizingly tangy custard
- Adding a few spinach leaves adds a burst of green color, without any unnatural food colorings or any impact on flavor!
How to Juice Key Limes
Key limes are not your typical citrus fruit. They’re much smaller than standard limes and even lemons. Here are some favorite tips for zesting and juicing key limes.
To finely grate or zest key limes:
- Wash the limes.
- Only zest the bright outside part of the lime, the white skin underneath is bitter and not suited for pies.
- Microplane: Using a microplane zester, it takes about 4 minutes to zest 6 key limes. Hold the microplane in one hand and the lime in the other and gently press the lime across the microplane, turning the lime as you go.
- Grater: Use a grater with fine holes and and press the lime against it, turning the lime to zest only the outer layer.
- Knife: You can use a knife but it takes a bit longer. Hold the lime down on a cutting board and cut off thin strips of the peel. Dice the lime strips into fine pieces.
To juice key limes:
- It takes around 18 key limes to create 1/2 cup of juice. You can supplement mostly key lime juice with some lime juice.
- Microwave the key limes for 20 to 30 seconds to soften them.
- Cut a key lime in half (cutting through the rounder side rather than stem to stem).
- Remove any obvious seeds.
- Press it onto a juicer to soften it (or use a fork).
- Then press the lime between your fingers to get all the juice.
- Repeat with the remaining limes.
Finding Vegan Graham Crackers
There are a lot of accidentally vegan products available these days, but for some reason finding a vegan graham cracker can be challenging. Why? Because a lot of graham crackers include honey and some vegans choose not to eat honey. Some brands, such as the original Nabisco Graham Crackers, do not include honey.
You can also purchase Nabisco graham cracker crusts and they are dairy-free as well. I have substituted gluten-free graham crackers, Teddy Grahams, or even vanilla Oreo Cookies in place of graham crackers.
Serve this tasty summer pie as is, or add any of these as toppings:
Store the entire pie or individual slices in an airtight container in the fridge for up to 4 or 5 days. The pie can also be frozen for up to 2 months. Serve the pie frozen by allowing it to thaw for a few minutes.
Use these tips and tricks for making this healthy key lime pie recipe perfect every time:
- You can transform this into a coconut key lime pie by using a can of coconut cream (like the kind sold at Trader Joe’s or Sprouts with lots of thick cream) instead of the cream cheese.
- Make this into a vegan gluten-free key lime pie by using gluten-free graham crackers for the crust.
- Make this a sugar-free key lime pie by substituting Swerve for the sugar.
- To make a raw key lime pie, simply replace the crust with a nut-based crust like the on Raw Vegan Cheesecake
- Agar agar is sold in most health food stores and online and is derived from red algae and is a perfect thickener!
Vegan Summer Dessert Favorites
If you love this vegan key lime pie, here are even more easy vegan summer dessert recipes to try:
Vegan Key Lime Pie
Key Lime Pie Filling
- 2 tablespoons key lime zest
- ⅓ cup key lime juice
- 11 oz can vegan sweetened condensed milk See notes for substitution
- 8 oz container vegan cream cheese
- 10 oz container silken tofu
- ½ cup refined coconut oil
- optional color: Add 1 to 2 drops organic green food coloring or add several fresh spinach leaves and process (use a high speed blender in order to blend the spinach leaves adequately).
- Topping: Dairy-free Whipped Topping and Raspberries
- Prepare the pie crust and bake at 350°F/175°C for 8 to 10 minutes. Set aside to cool.
For the Key Lime Pie Filling:
- Combine the pie filling ingredients in a food processor or high-speed blender. Pulse until combined.
- Pour the pie filling into the cooled pie crust. Refrigerate for 2 hours, up to overnight. It will firm up as it chills.
- Serve with dairy-free cream whipped topping and fresh raspberries.
Serving the Pie:
- Top the pie with dollops of coconut whipped cream and key lime slices.
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The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.
This post was originally published in 2019 and was updated to include new photos, new text, and an updated recipe in 2021.
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