Vegan Key Lime Pie

This delicious Vegan Key Lime Pie is sure to be your new favorite dessert! Tangy key lime custard in a buttery, crunchy crust is chilled into the most refreshing treat. Just like the authentic Florida staple, this plant-based beauty is thick, creamy, zesty, and so easy to make!

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This post is sponsored by Pulmuone Nasoya.

I love to make key lime pie all throughout the year, but find it especially refreshing during the hot summer months. Living in Florida, I have learned that key lime pies are quite the popular dish at most of the restaurants, but I have yet to find a vegan option. So of course, I had to create a veganized version of the classic dessert.

My version is so incredible because of one secret ingredient… silken tofu! Silken tofu is great here because it replaces egg yolks while helping to create the custard-like texture. Similar to my Pumpkin Pie, this treat sets up nicely after chilling and slices beautifully.

My go-to brand here is made by Nasoya because of their high-quality ingredients. Nasoya’s parent company, Pulmuone strives to make plant-based eating easy and delicious! I’m excited to have partnered with them to celebrate Earth Month to show how plant-based eating is such a simple and meaningful way to reduce our environmental footprint.

You can find more information about this campaign and enter for a chance to win a free getaway here: Pulmuone Earth Day Celebration.

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Why You’ll Love This Vegan Key Lime Pie:

• Simple ingredients needed. Only a handful of easy-to-find ingredients are needed for this refreshing treat. And they are all completely vegan!
• The key limes can be substituted. If key limes are not in season or are not currently at your grocery store, simply use a bottle of store-bought key lime juice or regular Persian limes.
• Higher in protein compared to most desserts. Tofu is a complete protein. Paired with vitamin-C packed lime juice and this pie becomes pretty healthy!
• So refreshing. This creamy coconut-key lime pie has the perfect balance of limey, tart, sweetness in the filling, and salty buttery deliciousness in the crust.
• Year-round dessert. Serve up this classic favorite all year round! It’s great for cooling you down in the summer, but also the first to go around the holiday table, such as Easter, Thanksgiving, and Christmas!
• The texture is just right. Even though this vegan pie is made without egg yolks, it still has a smooth, melt-in-your-mouth texture and a lovely cream color.
• It’s a wonderful recipe to make ahead of time. Since it needs time to chill, you can whip it up in advance, freeing up some time for other last-minute tasks before get-togethers.

Ingredient Notes

See the full list of ingredients below in the recipe card with exact measurements.

• Graham Crackers – Look for the kind that’s made without honey, such as Nabisco, to ensure they are vegan-friendly. Other tasty options include Biscoff cookies or Digestives biscuits.
• Vegan Butter – Helps hold the crust together and adds a tasty buttery flavor. You can also substitute this for refined coconut oil, if needed.
• Sugar – Just a little granulated sugar is needed. Make sure the packaging says “organic” or “vegan” to ensure it was produced without animal-derived ingredients.
• Tofu – Silken tofu serves as an egg replacement and creates a custard texture. A firmer variety of tofu could work; however, it could cause some graininess. Don’t worry, you will not taste the tofu at all here!
• Sweetened Condensed (Dairy-Free) Milk – Most grocery stores keep this in the baking section next to the regular dairy-based sweetened condensed milk. Any variety works, ie, coconut, oat, or soy.
• Key Lime Juice – Bottled or freshly squeezed, both work here. If you can’t find key limes, regular Persian lime juice can be used instead. Note, key limes are more tart and fragrant than regular limes.
• Cornstarch – This helps to thicken and stabilize the pie filling. Arrowroot powder or tapioca starch works just as well.
• Coconut Cream – Get this from a can of coconut cream, usually found in the canned goods aisle. This is different from coconut milk.

How To Make The Best Vegan Key Lime Pie

Here are some quick visual steps. Find the full recipe with exact measurements on the recipe card below.

Crush the crackers into pea-sized pieces with your hands or a large spoon, and then combine all of the crust ingredients.

Press them into a pie pan or tart dish and bake it for a few minutes to set the crust.

Add the pie filling ingredients to a blender and pulse them into a smooth mixture.

Pour this into a pot and place it over medium heat. Stir regularly as it cooks down.

Stir in the lime zest, let the mixture cool down, then pour it into the crust.

Cover the pie and refrigerate it.

Tip: When ready to serve, pop it into the freezer for a few minutes for easier slicing.

Notes And Tips For Success

• Allow time for the vegan butter to cool down before adding it to the crust to prevent it from melting the sugar before going into the oven.
• It helps to use a drinking glass and spoon to press the crust crumbs into place instead of your hands to keep the crumbs from sticking to you.
• We pre-bake the crust so that it holds together better and slices more easily.
• Drain the silken tofu by pouring out the excess liquid from the container. Then, spoon out portions from the top of the block to avoid the liquid that pools at the bottom.
• I like to use a large pot for reducing the liquid because the larger surface area speeds things up.
• Cooking the filling down for a few minutes creates a thicker mixture for a more firmer texture, activates the cornstarch, and allows the flavors to come together.

Storage

Refrigerate this vegan key lime pie for 3 days or freeze it for 2 months. If frozen, thaw it for a few hours in the refrigerator before serving.

I hope you loved this recipe! If you try it, please let me know what you think with a rating and comment below. Your feedback really supports my blog and is helpful to other readers! 🙂 You can stay updated on my latest recipes by following me on Pinterest and joining my Email List.

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