The Vegan Key Lime Pie presents a delectable plant-based alternative to the classic dessert, allowing individuals adhering to a vegan lifestyle to indulge in the zesty and refreshing flavors of a traditional key lime pie. This recipe meticulously replaces dairy and eggs with wholesome, plant-derived ingredients, offering a cruelty-free dessert option that doesn’t compromise on taste or texture.

To begin crafting this vegan delight, the crust is prepared with vegan-friendly graham cracker crumbs, melted coconut oil, and maple syrup. The combination of these ingredients forms a base that not only complements the key lime filling but also provides a satisfying crunch. After pressing the mixture into a pie pan, the crust is baked until it sets, creating a sturdy foundation for the luscious layers to come.

Moving on to the heart of the pie, the filling is a symphony of flavors and textures. Full-fat coconut milk, chilled and whipped to perfection, serves as the dairy-free alternative that mimics the richness of traditional cream. The addition of fresh key lime juice, lime zest, agave nectar (or maple syrup), vanilla extract, and a pinch of salt creates a filling that strikes the perfect balance between tangy and sweet. This airy and citrus-infused mixture is then gently poured onto the cooled crust, ensuring an even distribution of flavors.

To achieve the desired firmness and set, the pie undergoes a crucial chilling phase in the refrigerator for at least 4-6 hours or, ideally, overnight. This period allows the filling to firm up, resulting in a pie that slices beautifully and holds its shape.

When it’s time to serve, the pie can be optionally adorned with coconut whipped cream and a sprinkle of additional lime zest. This finishing touch not only enhances the visual appeal but also adds an extra layer of flavor complexity to each bite.

In essence, the Vegan Key Lime Pie showcases that plant-based desserts can be both satisfying and luxurious. From the crispness of the coconut oil-infused crust to the velvety smoothness of the coconut milk-based filling, this vegan version preserves the essence of a classic key lime pie while adhering to ethical and dietary considerations. Enjoy each slice with the knowledge that this cruelty-free dessert is a testament to the versatility and deliciousness of plant-based cooking.

Vegan Key Lime Pie Recipe

This Key lime pie recipe incorporates all of that creamy, citrus-filled goodness of the classic dessert, but in a completely vegan rendition.

PREP TIME 30minutes COOK TIME 0 minutes
SERVINGS 8 Slices
TOTAL TIME: 30 MINUTES
Ingredients
1 cup raw unsalted cashews
1 cup canned coconut milk
¼ cup coconut oil
½ cup frozen limeade, thawed
zest from 2 limes + more for garnish
¼ cup maple syrup
1 graham cracker pie crust
Directions
Place the cashews in a bowl, and boil enough water to cover them. Soak the cashews in boiling water for at least 30 minutes.
Drain the water off of the cashews, and add them to a high-speed blender.
Add the coconut milk, coconut oil, limeade, lime zest, and maple syrup to the blender, and run until very smooth.
Pour this filling into the pre-made graham cracker crust.
Cover the pie and freeze for 4 hours.
Add additional lime zest on the top before serving.