This Vegan Key Lime Pie is made with a 3-ingredient graham cracker crust, ultra creamy lime filling, and topped with whipped cream. It’s easy to make gluten free and can be prepared days ahead of time!
There’s no better time to enjoy refreshing fruit desserts than during summer. That’s why I’m obsessed with this Vegan Key Lime Pie! Cool, creamy, and zesty, it’s an easy no bake dessert that can be made days ahead of time for backyard barbecue parties or summer celebrations!
I don’t think you’ll find a vegan key lime pie that’s easier to put together or more delicious than this recipe. It’s made with three simple layers:
- Graham cracker crust
- Coconut cream cheese lime filling
- Vegan whipped cream
The flavor and texture are incredible! Held together with cream cheese and coconut milk, the zesty lime filling is firm and so luscious. The 3-ingredient graham cracker crust can be thrown together in minutes, while homemade vegan whipped cream is the final and most delicious finishing touch.
Is key lime pie vegan?
A classic key lime pie is made with condensed milk, eggs, and butter. Although the traditional recipe is far from vegan, it isn’t hard to replicate its rich and creamy flavors and firm texture.
The pie crust is made from graham crackers (without honey), sugar, and vegan butter. The combination of coconut cream and vegan cream cheese in the lime filling will not only hold the pie’s firm shape, but makes each bite taste luscious and smooth.
Key limes vs. regular limes
Key limes are more seedy and flavorful compared to regular limes, which adds a nice punch to key lime pies. If you can’t find them, regular limes will work just as well in this recipe.
How to make key lime pie
First, make the graham cracker crust by combining the cracker crumbs in a bowl with the sugar and melted vegan butter. Press the mixture into a 9-inch pie plate and bake for 7 minutes. Let it cool fully while you make the key lime pie filling.
Beat the vegan cream cheese using a standing or handheld mixer. Once it’s smooth, add the coconut cream, sugar, lime juice, and zest and mix again. Finally, add the melted coconut oil and mix in. Pour the filling into the cooled pie crust and use a spatula to even it out. Let the pie chill and set in the fridge for at least 4 hours.
When it’s time to eat, decorate the key lime pie with vegan whipped cream and a sprinkle of lime zest. Slice, serve, and enjoy!
Can it be made gluten free?
The graham cracker crust is the only part of this pie that isn’t gluten free. You can make the crust using certified gluten free graham crackers. When all else fails, make my gluten free pie crust!
Tips and substitutions
- Coconut cream – You can use a can of coconut cream or use the creamy white part in a can of full fat coconut milk. The clear liquid in the coconut milk won’t do as it will cause the filling to collapse or leak.
- Cream cheese – Any brand of vegan cream cheese will do! All that matters is the flavor because this is a no-bake dessert. Tofutti is my favorite and is easy to find in most grocery stores.
- Use refined coconut oil – This will ensure your pie doesn’t taste like coconut. Even with the oil and coconut milk together, the lime will still overpower the coconut flavors in the pie.
- Decorating – Your pie will look so beautiful with homemade coconut whipped cream on top. Otherwise, my whipped cream made from aquafaba will also work! Sometimes I also just use store bought coconut or almond reddi whip. If you’d like to add a little more to the presentation, decorate the pie with lime wedges or zest, toasted coconut shreds, or crumbled graham crackers on top.
- Make ahead – The key lime pie can be covered in the fridge for up to 7 days. Don’t add the whipped cream until it’s time to serve.
Looking for more vegan pies?
Vegan Key Lime Pie
Graham cracker crust
Key lime filling
For the crust
- Preheat the oven to 375 degrees F.
- In a medium bowl, combine the graham cracker crumbs (I blend the crackers in my blender until they are crumbs), sugar and melted vegan butter.
- Press the crumb mixture into the bottom of a 9 inch pie plate, evenly and firmly, coming up the sides a bit.
- Bake for 7 minutes. Remove from oven and let cool while you make the key lime pie filling.
For the filling
- In the bowl of a stand mixer with a whisk attachment, or using a handheld electric mixer, beat the vegan cream cheese until smooth, about 1 minute.
- Now add the coconut cream, sugar, lime juice and zest and beat until smooth and creamy, scraping down the sides of the bowl as needed. Lastly, add the melted coconut oil and mix in. When you add the coconut oil, the filling will start to thicken.
- Pour into the cooked and cooled crust and spread out evenly.
- Chill in the refrigerator for at least 6 hours or overnight to set.
- Pipe vegan whipped cream on top of the chilled pie and sprinkle with a little lime zest, if desired.
- Slice and serve. Enjoy!
- You can use a can of coconut cream, or open a can of full fat coconut milk and scoop out the creamy white, thicker part. You just don’t want to use the clear liquid.
- Any brand of vegan cream cheese should work here since we aren’t baking it. Just make sure you like the flavor! Tofutti is my favorite here and probably the easiest to find in stores.
- If you can’t find key limes, regular limes work just fine.
- Make sure to use refined coconut oil for NO coconut flavor. The lime overpowers everything so the pie won’t taste like coconut even with the coconut milk. But a strong unrefined coconut oil may make it taste coconutty.