You'll love the tangy, sweet flavors and creamy texture of this easy dairy-free key lime pie. This no-bake pie is made without eggs or dairy, making it a great dessert for everyone!
11ozcan vegan sweetened condensed milkSee notes for substitution
8ozcontainer vegan cream cheese
10ozcontainer silken tofu
½cuprefined 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).
Toppings
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.
Notes
The nutritional estimate does not include toppings.You can substitute lime zest in place of key lime zest.You can substitute or supplement lime juice for the key lime juice.