This Vegan Key Lime Pie will make it feel like summer all year round. Rich and creamy, this recipe has the perfect level of lime tartness without being overwhelming. Naturally dairy-free with loads of healthy ingredients for a guilt-free dessert.
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Key lime pies are definitely one of my favorites which is why I was thrilled to make a Vegan Key Lime Pie to share.
How to Make Vegan Key Lime Pie
Make the crust - In a food processor, blitz the graham crackers then add them to a bowl with the butter - mix well. Place in a pie dish and press it down to form the crust. Place in the fridge for later.
Make the filling - Add the rest of the ingredients, except two limes, to a blender and blend until smooth.
Fill the pie crust and chill - Pour the lime mixture into your prepared pie crust and place in the refrigerator to chill for a minimum of 4 hours (overnight is best).
Slice and garnish - Slice the pie into smaller slices, garnish with lime zest if desired, and enjoy!
Tips for Making Vegan Key Lime Pie
Add more lime flavor - If you like a strong lime flavor, add in two more limes to really boost the lime flavor.
Nix the avocado - If you’re not a fan of avocado, you can nix it, although you may end up with a filling that’s not as smooth. I suggest trying it with the avocado first as the taste is hidden in the lime flavor well.
Nix the mango - If desired, the mango can be removed as well. It’s used for sweetness.
However, you’ll want to increase the agave nectar to ¾ cup to get the proper sweetness when removing the mango.
Storage - This pie can be made two days in advance and still be amazing when served. This pie will keep for 3-5 days in the fridge and will keep in the freezer for around 3 months. Store in an airtight container for best results. Check out this post on How to Store Pies.
Common Questions about Vegan Key Lime Pie
What is the Difference Between a Lime and a Key Lime?
There’s not a lot of difference between a lime and a key lime.
A key lime tends to be smaller, have more seeds, have a thinner skin, be a lighter green, and also seems to have a weaker tartness than a lime (also known as a Persian lime).
However, the flavor is the same, although it might take a couple more key limes to really get a good flavor to a lime dessert.
Can I Use Regular Limes in Place of Key Limes?
Of course! The type of lime you use truly won’t matter in the overall flavor when it comes to a lime dessert.
The overall flavor is the same between the various types of limes that are more popular in stores. So, use whatever type of lime that’s easy to get your hands on.
Be aware though, you’ll want to use more key limes when making a dessert as they aren’t as flavorful as some other limes. Whatever you do, don’t use bottled lime juice, as the flavor is often very different due to the bottling process.
A good summer dessert doesn’t have to be difficult to make and you definitely don’t have to wait until summer to make them. Trust me - make this Vegan Key Lime Pie and enjoy summer flavors whenever you want.
Other Vegan Desserts You’ll Love:
Vegan Key Lime Pie
Ingredients
- 3 cups graham cracker crumbs (42 graham cracker sheets)
- 1 ¼ sticks vegan butter melted
- 1 cup cashew nuts soaked in water for 2 hours
- ½ cup ripe mango
- ½ cup avocado (1 large avocado)
- ¼ cup lime juice Juice of 6 limes
- 1 cup full fat coconut milk
- ½ cup agave nectar
- ¼ cup coconut oil
- 2 limes to decorate
Instructions
- Pulse the Graham Crackers to crumbs using a food processor or put them into a ziplock bag and bash them up with a rolling pin.
- Add the graham cracker crumbs to a mixing bowl and pour over the melted butter. Mix until fully combined.
- Tip the crumb mixture into a 10 inch round cheesecake pan and press down with the back of a spoon.
- Put the pie dish into the fridge while you make the filling.
- Add the cashews, mango, avocado, lime juice, coconut milk, agave nectar and coconut oil to a blender.
- Blend until completely smooth (1-2 minutes)
- Pour the filling on top of the pie crust, give the dish a shake and tap it on the worktop to even out the filling.
- Refrigerate for at least 4 hours but preferably overnight.
- When you’re ready to serve zest 2 limes and then cut them into thin slices.
- To remove the pie from the dish push from underneath, then run a sharp knife around the circumference of the pie to free it from the bottom of the dish.
- Sprinkle the lime zest on top of the pie and decorate with the lime slices.
Video
Notes
- If you’re in the UK substitute Graham Crackers for plain Digestive biscuits.
- Add the juice of two more limes for a very zesty Key Lime Pie!
- You can omit the avocado although the filling won’t be quite as smooth.
- Likewise with the mango but increase the agave nectar to ¾ cup for sweetness and to counteract the tartness of the lime.
- Storage: This Key Lime Pie can be made 2 days ahead and will keep for 3-4 days in the fridge. Freeze for up to 3 months.
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