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This easy Vegan Key Lime Piefeatures a creamy,zesty filling,a simple graham cracker crust,and a layer of vegan Cool Whip on top. A refreshing summer dessert that both vegans and non-vegans will love! Bake and no-bake options included.
Have you been lucky enough to enjoy a slice of key lime pie on a hot summer day? This classic dessert from the Florida Keys is traditionally made with milk and eggs but if you’re looking for a just-as-delicious dairy and egg-free version,my Vegan Key Lime Pie recipe has you covered.
Like my vegan coconut cakeand vegan strawberry shortcakerecipes,this pie is a total crowd-pleaser with both vegans and non-vegans. A creamy and zesty lime filling is layered in a baked graham cracker crust,then topped with vegan Cool Whip. Best of all,I included a no-bake version when you need to keep things cool in the kitchen!
Recipe features
- You’ll never notice this pie is vegan thanks to its creamy key lime filling,graham cracker crust,and sweet layer of Cool Whip.
- It’s a surprisingly easy dessert you can make throughout summer or year-round. Plus,the no-bake option is perfect for hotter days.
- A perfect dessert for vegans,non-vegans,or anyone looking for an egg and dairy-free treat. It can also be made gluten-free with simple substitutions!
Ingredients
Graham crackers–Key lime pie can be made with flaky pastry,like pumpkin pie,or a graham cracker crust. I prefer the latter because all you need are two ingredients to make it:graham cracker crumbs and melted vegan butter (or coconut oil)! Keep in mind that most graham crackers contain honey or dairy,so double-check that yours are vegan-friendly. Scroll to the Variationssection below for more pie crust options.
Cornstarch+water –Cornstarch is stirred into water to make a slurry,AKA the thickening agent for the pie filling. I haven’t tested this recipe with arrowroot powder or tapioca starch as substitutes,so I’m unsure if they’ll work or not.
Vegan sweetened condensed milk–The secret to the luxuriously sweet and creamy classic key lime pie filling. I love oat milk-based condensed milk for its rich flavor,but you can also use soy or coconut milk-based versions. See the Variationsbelow to learn how to make DIY non-dairy condensed milk.
Non-dairy milk–It makes the filling extra creamy. Oat milk is my go-to,but almond,soy,or coconut milk all work here.
Lime juice and zest–Key limes are,of course,the star ingredient. They’re zesty,sour,tangy,and refreshing–all of the qualities needed for an irresistible key lime pie! If you can’t find key limes,feel free to use regular limes instead (they work just as well). Freshly squeezed lime juice undoubtedly has the best flavor,but you can use bottled lime juice in a pinch. Just make sure to use 100% lime juice with no added sugars or preservatives.
Vegan Cool Whip–The light,sweet,and cream finishing touch on top of the pie. If you can’t find vegan Cool Whip,see the Variationssection below for a simple homemade version,or use store-bought vegan whipped cream instead.
Instructions
Step 1:Make the crust.Blitz the graham crackers in a food processor until they resemble fine crumbs. Add the melted vegan butter and pulse until the crumbs hold together when pressed.
Step 2:Bake the crust. Press the crust mixture into the bottom and up the sides of a greased pie dish,then bake until it’s set and lightly golden. Set it aside to cool completely.
Step 3:Prepare the slurry.Meanwhile,whisk the water and cornstarch together in a small bowl.
Step 4:Make the filing. Heat the sweetened condensed milk,dairy-free milk,lime juice,lime zest,and cornstarch slurry in a medium saucepan over high heat. Once it’s boiling,whisk the mixture constantly until thickened. Take the pot off the heat and whisk in the vegan butter.
Step 5:Chill.Pour the filling into the cooled graham cracker crust. Smooth the top with a spatula,then place the pie in the fridge to set.
Step 6:Top,slice,and serve. Spread the vegan Cool Whip over the chilled and set pie and garnish with lime zest and thin lime slices. Slice and enjoy!
Tips and FAQs
If your filling didn’t set correctly,it could be for a few reasons. Check out these tips if you need help troubleshooting the pie filling:
- Allow the pie to chill in the refrigerator for at least 4 hours or overnightto help the filling set properly.
- Make sure you’re accurately measuring the filling ingredients,especially with the cornstarch.
Tip
Take the time to simmer the filling to activate the cornstarch. This can take between 1 and 5 minutes. You’ll know the filling has simmered long enough when it can coat the back of a spoon.
Variations
- No-bake key lime pie –Make this with a store-bought vegan graham cracker crust or a pre-baked pie crust,like in this no-bake chocolate pie. If you want something different,try a vegan cookie crust or the nut-based crust I used in this no-bake vegan cheesecake.
- Homemade vegan condensed milk –If you can’t find vegan sweetened condensed milk,make your own by simmering 2 cups of your favorite dairy-free milk (like oat,soy,or almond) with 1 cup of sugar until it thickens.
- Gluten-free key lime pie–Substitute the graham crackers with an equal amount of crushed gluten-free graham crackers or gluten-free ginger cookies,or make this recipe with my gluten-free pie crust.
How long does key lime pie take to chill in the fridge?
Key lime pie typically needs at least 4 hours in the fridge to set correctly. However,for the best results,I recommend letting it hang out in the refrigerator overnight. This gives the filling enough time to firm up and for the flavors to develop.
Can I make this pie ahead of time?
Sure! Key lime pie actually tastes better when it’s made at least 1 day in advance because the flavors have more time to get to know each other.
How do you make vegan Cool Whip?
To make homemade vegan Cool Whip,scoop the solid white,creamy part from the top of a chilled can of coconut cream into a mixing bowl (leave the liquid part for chia puddingor coconut margaritas). Add powdered sugar and vanilla extract to the bowl,and whip until soft peaks form. Taste as you go and add more powdered sugar as needed to sweeten the flavor.
Storage
Refrigerator:Cover the pie tightly with plastic wrap or aluminum foil to prevent it from drying out,and store it in the fridge for 3 to 5 days.
Freezer:The pie also freezes well for up to 2 months. Thaw it in the refrigerator overnight before serving.
More vegan dessert recipes
If you made this recipe,be sure to leave a comment and star rating below. Thanks!
Vegan Key Lime Pie
This easy Vegan Key Lime Piefeatures a creamy,zesty filling,a simple graham cracker crust,and a layer of vegan Cool Whip on top. A refreshing summer dessert that both vegans and non-vegans will love! Bake and no-bake options included.
Servings:
Ingredients
For the crust:
- 2 ¼cupsgraham crackersapproximately 14 crackers
- ½cupvegan buttermelted
For the filling:
- ½cupwater
- ½cupcornstarch
- 22oz.vegan sweetened condensed milk (2 cans)preferably oat milk-based
- ¾cupoat milkor dairy-free milk of choice
- ¾cuplime juice
- 2tablespoonlime zest
- 2tablespoonvegan butter
- vegan cool whip for topping
Instructions
Preheat the oven to 375° F and grease a 10″ pie dish with nonstick spray.
In a food processor,process the graham crackers until they reach a fine crumble. Add in the melted vegan butter,and blend again until you can pinch the mixture together with your fingers.
Add the crust to the pie dish and press into the dish up the sides and along the bottom. Bake for 10-12 minutes or until the crust is set and slightly browned. Remove from the oven and allow it to cool completely.
Once the crust has cooled,make the filling. In a small bowl,whisk together the water and cornstarch;set aside.
Add the sweetened condensed milk,milk,lime juice,lime zest,and cornstarch mixture to a medium saucepan and whisk constantly over high heat. Once at a boil,continue whisking while the mixture thickens,about 1-2 minutes. Once thickened,remove from the heat,add in the vegan butter,and whisk until melted.
Pour the mixture into the cooled crust,then transfer to the fridge to set for at least 4 hours,or overnight.
When ready to serve,get the pie out and allow it to sit at room temperature for 10 minutes. Then top with vegan whipped cream. Enjoy!
Notes
*Calories are per serving and are an estimation.
Nutrition
Serving:1g| Calories:509kcal| Carbohydrates:73g| Protein:8g| Fat:21g| Saturated Fat:8g| Polyunsaturated Fat:4g| Monounsaturated Fat:7g| Trans Fat:0.1g| Cholesterol:27mg| Sodium:392mg| Potassium:378mg| Fiber:1g| Sugar:50g| Vitamin A:939IU| Vitamin C:9mg| Calcium:278mg| Iron:1mg
