Vegan Key Lime Pie

5 from 1 vote

My vegan key lime pie is cool, creamy, and bursting with tangy lime flavor! This delicious dessert comes together with a quick-baked crust and a no-bake filling made from just a handful of ingredients. It's the perfect refreshing treat for a hot day!

Prep Time20

Cook Time10

Inactive Time8

Total Time8 30

Course: Dessert

Cuisine: American

Servings:

Calories: 464kcal

Author: Alissa Saenz

Ingredients

For the Crust

1 ½ cups vegan graham cracker crumbs
½ cup vegan butter, melted
¼ cup organic granulated sugar
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg

For the Filling

½ cup raw cashews, soaked in water 4 to 8 hours, drained and rinsed
½ cup key lime juice, room temperature
½ cup melted coconut oil
¼ teaspoon salt
1 (11.25 ounce/320 gram) can vegan sweetened condensed milk
1 teaspoon lime zest

For Serving

Lime slices, for garnish
Vegan whipped cream

US Customary - Metric

Instructions

To Make the Crust

Preheat the oven to 400°F.
Stir the graham cracker crumbs, melted vegan butter, sugar, cinnamon, and nutmeg together in a large bowl.
Press the mixture into the bottom and up the sides of a 9-inch pie plate. Pack it just firmly enough that the crust holds together, but not so hard that it sticks after baking.
Bake the crust until lightly browned, 8 to 10 minutes.
Place it on a cooling rack and let it cool while you prepare the filling.

To Make the Filling

Place the cashews, key lime juice, melted coconut oil, and salt into a high-powered blender. Blend until smooth, stopping to scrape down the sides of the pitcher as needed.
Transfer the cashew mixture to a large mixing bowl, then add the sweetened condensed milk and lime zest. Very gently whisk the ingredients together until they're fully combined. Don't overdo it or the mixture will become frothy. A little bit of bubble formation is fine (Note 1).
Carefully transfer the cashew mixture to your crust, smoothing out the top.
Place the pie into the fridge and chill until fully set, about 4 hours.
Garnish with lime slices, and top with vegan whipped cream immediately before serving. Slice and serve.

Notes

If you accidentally overmix the batter and it does become frothy, just cover the bowl and let it sit at room temperature until the bubbles settle and the volume comes down enough that it will all fit into your crust, an hour or two.

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