Vegan Key Lime Pie | The Best Key Lime Pie Recipe

An overhead view of a whole vegan key lime pie. The pie is on a circular white marble board with limes at the right edge of it. The marble board is on a white counter.

5 from 4 reviews

This vegan key lime pie is sweet and creamy with the perfect amount of tang. It has a toasted graham cracker crust with a smooth key lime filling. Plus, the whole pie is entirely dairy free and egg free, and the substitutes we'll be using gives the traditional key lime pie an upgraded flavor.




1 1/2 Cups Vegan Graham Cracker Crumbs

6 Tbsp. Vegan Butter, melted


1 Cup canned Coconut Milk

1 Can Sweetened Condensed Coconut Milk

4 Tbsp Arrowroot Starch (or tapioca or cornstarch)

1/2 Cup Coconut Cream (you get this from the top of a chilled coconut milk can)

1 Cup Lime Juice

Zest From 2 Limes (Around 1 Tbsp.)

3 Tbsp Coconut Oil


To Make The Crust:

  1. Preheat the oven to 375F.
  2. Mix and combine the graham cracker crumbs & the butter.
  3. Press the mixture into an 8" - 9" pie pan.
  4. Then, use the bottom of a measuring cup to get it even.
  5. Bake for 7 minutes. Cool for 30 minutes.

To Make The Filling:

  1. Add all of the filling ingredients into a medium saucepan.
  2. Then, bring everything to a boil over medium-high heat, and stir it constantly so nothing sticks to the bottom of the pot.
  3. Cook for 2ish minutes - or until it starts to thicken.
  4. Now, once the mixture has thickened, pour it into your pre-baked crust - and the filling will thicken more once cooled so don't be worried if it's thin at this point.
  5. Then, when that's taken care of, refrigerate the pie for at least 5 hours (preferably overnight).
  6. Serve with vegan whipped cream.


The scale up function does not change the gram measurements.


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