Easy Vegan Key Lime Pie

This vibrant vegan key lime pie comes together with simple ingredients and a totally plant-based filling, yet still pulls off an authentic tangy citrus flavor and creamy texture that everyone loves. I discovered this recipe when searching for a dairy-free holiday dessert that would feel bright and festive without a lot of fuss. Since then, it has been the surprise hit at summer parties and cozy winter gatherings alike.

I first served this at a birthday where most guests were not vegan and not a single slice was left by the end of the night. If you are craving something refreshing but crave a classic dessert experience this recipe absolutely delivers.

Ingredients

• Vegan graham crackers: for a crisp nostalgic crust look for a golden brown color and avoid brands with palm oil for a more ethical choice
• Vegan light brown sugar: gives delicate sweetness and a touch of molasses flavor choose one that is not overly clumpy to ensure easy mixing
• Vegan butter sticks: such as Earth Balance provide richness and help bind the crust pick unsalted so you control the final flavor
• Sweetened condensed coconut milk: makes the filling extra creamy and sweet check brands carefully as sweetness and consistency may vary
• Non dairy Greek yogurt: plain and unsweetened brings the tangy structure important for a custardy texture almond based works beautifully
• Key lime juice: delivers floral and bright citrus flavor fresh Key limes are ideal but bottled can work if they are pure juice with no added sweeteners
• Cornstarch: for thickening the filling sift before measuring to avoid lumps
• Ground turmeric (optional): just a pinch provides classic yellow color without affecting taste look for one that smells fresh and earthy

Step by Step Instructions

Prepare the Crust:

Blend vegan graham crackers into fine crumbs using a blender or food processor then transfer them to a large bowl and stir in the brown sugar until evenly combined

Add Melted Butter:

Melt vegan butter slowly in a pan over medium low heat then pour it into the crumb mixture stirring thoroughly until every crumb looks moistened

Shape and Bake the Crust:

Pour crumb mixture into a nine inch pie pan and use a flat bottomed glass or your fingers to press the crust down firmly and evenly up the sides Bake at three seventy five degrees Fahrenheit for ten minutes and then cool completely

Mix the Key Lime Filling:

In a cold saucepan whisk sweetened condensed coconut milk with Greek style non dairy yogurt and Key lime juice until the mixture is smooth Add the cornstarch and optional turmeric whisk again making sure to fully dissolve any starch

Cook the Filling:

Place the saucepan over medium heat and cook slowly stirring constantly for eight to ten minutes until the mixture comes to a gentle boil Once boiling stir for one more minute until it just starts to thicken then remove from heat If there are any lumps strain with a metal sieve

Fill and Chill:

Carefully pour the warm filling into the cooled crust then smooth the top with an icing spatula or butter knife Allow to cool at room temperature for thirty minutes before refrigerating at least three hours until completely set

Finish and Serve:

Once chilled top with vegan whipped cream for a classic look and serve neat slices

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The fragrance of Key lime juice is my favorite part of this process and always fills my kitchen with a hint of summer. One time I made this pie for my grandmother who has dairy allergies and she could not believe it was plant based.

Storage Tips

Store the pie in an airtight container in the refrigerator for up to three days For fresher crust texture enjoy within the first two days It also freezes well so you can make it ahead and thaw overnight before serving

Ingredient Substitutions

If you do not have Key lime juice regular lime juice works as a substitute The color will be a little less bright If you cannot find vegan graham crackers you can use vegan digestive biscuits or homemade cookie crumbs

Serving Suggestions

Garnish with thin wheels of lime or a sprinkle of extra zest For special occasions top with dollops of coconut whipped cream and fresh berries Serve with iced tea for a summer treat or pair with coffee as a light holiday dessert

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Cultural and Historical Context

Key lime pie originates from the Florida Keys and was traditionally made with condensed milk and local Key limes This vegan version stays true to the original creamy texture and sunny flavor but skips the animal products while celebrating the dish’s zesty heritage

Recipe FAQs

→ What gives this pie its creamy texture?

The combination of sweetened condensed coconut milk and non-dairy Greek yogurt creates a smooth, creamy consistency in the filling.

→ Can I use regular limes instead of Key limes?

Yes, regular lime juice works as a substitute if Key limes are unavailable, but the flavor will be slightly less floral and tangy.

→ How do I prevent the filling from clumping?

Whisk the cornstarch thoroughly into the other ingredients before heating. If needed, strain the filling through a metal sieve before chilling.

→ How long does the dessert need to set in the refrigerator?

Allow at least 3 hours for the pie to set in the refrigerator to achieve a firm yet creamy texture.

→ What type of pan works best for this dessert?

A 9-inch pie pan, tart pan with removable bottom, or springform pan all work well. A removable bottom makes serving easier.

→ How should leftovers be stored?

Store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the pie.