Vegan Key Lime Pie

cut slices of key lime pie in a white pie plate

4.78 stars (9 ratings)

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!

Prep Time20

Cook Time7

Chilling time6

Total Time6 27

Course: Dessert

Cuisine: American

Servings: servings

Calories: 397kcal

Author: Nora Taylor

Ingredients

Graham cracker crust

1 1/2 cups graham cracker crumbs *honey free for vegan
1/4 cup granulated sugar
6 tablespoons melted vegan butter

Key lime filling

2 (8-ounce) containers vegan cream cheese I used tofutti brand
3/4 cup coconut cream*
1/2 cup granulated sugar
1/2 cup lime juice
2 tablespoons lime zest
1/2 cup melted refined coconut oil

Whipped topping

Vegan Whipped Cream or vegan reddi whip
or Coconut Whipped Cream

US Customary - Metric

Instructions

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.

Serve

Pipe vegan whipped cream on top of the chilled pie and sprinkle with a little lime zest, if desired.
Slice and serve. Enjoy!

Notes

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.

Nutrition