Vegan Key Lime Pie

An absolutely addictive vegan key lime pie that is quick and easy to prepare! This creamy, tart and sweet key lime pie recipe is made with fresh key lime, coconut milk, cashews, maple syrup, and a homemade Graham cracker crust. It's vegan, dairy-free, gluten-free.

5 from 14 votes

Print Pin

Course: Dessert

Cuisine: American

Keyword: vegan key lime pie

Prep Time: 5

Cook Time: 5

Servings: servings

Calories: 387kcal

Ingredients

1 cup raw cashews soaked in cold for 1 hour or soaked in boiling water for 10 minutes
1 cup coconut cream
1/2 cup key lime juice or regular lime
1/2 cup maple syrup
3 tablespoons coconut oil
1 tablespoon key lime zest
Pinch of salt
coconut whipped cream *link to the recipe
Key lime slices

Graham Cracker Crust

2 cups graham cracker crumbs
2 tablespoons non-dairy butter melt, (I used Earth Balance Buttery Spread)

Instructions

Prepare Graham cracker pie crust, set aside to cool. In the meantime prepare the pie filling. Place drained cashews into a high-speed blender with coconut cream, key lime juice, maple syrup, coconut oil, lime zest, salt and blend until creamy.
Pour the filling into the pie crust. Transfer pie to the freezer for 2 hours to set. Remove pie, garnish with coconut whipped cream and key lime slices.

To Make The Graham Cracker Crust

Preheat oven to 325 °F. Crumble graham crackers by pulsing in food processor until finely crushed, or alternatively, place in plastic storage bag and pound with a hard object, such as a rolling pin.
Prepare your baking dish. This recipe can make a standard pie, about 15 muffin sized mini pies, or 12 mini pies. If you are using a muffin pan, use cupcake liners for ease of removal.
Mix the graham cracker crumbs and butter in a bowl, then add to prepared pans. The mixture will be quite crumbly but will come together with you pressing on it.
Place in preheated oven for 5 minutes. Remove and let cool.

Nutrition