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Up close view of key lime pie.

Vegan Key Lime Pie

This Vegan Key Lime Pie is so creamy, zesty, and delicious! Easily whip it up with a few simple ingredients including, nutritious, protein-packed tofu.
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Bonnie - Serene Trail

Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 25 minutes
Chill Time: 5 hours
Total Time: 5 hours 40 minutes
Servings: 8
Calories: 338kcal

Equipment

  • mixing bowl
  • pie pan, 9"
  • blender
  • large pot

Ingredients

Crust

  • 1 1/2 cups vegan-friendly graham cracker crumbs,* packed, (170g)
  • 6 tbsp vegan butter, melted, cooled
  • 3 tbsp cane sugar
  • 1/8 tsp salt

Filling

  • 1 cup silken tofu,* drained, (250g)
  • 11-12 oz sweetened condensed plant milk, coconut, soy, oat, etc., (320g)
  • 2/3 cup key lime juice, bottled or freshly squeezed, (158ml)
  • 2/3 cup coconut cream,* scoop from the top of can, (160g)
  • 3 tbsp cornstarch
  • 1/2 tbsp key lime zest*

Toppings

  • add optional vegan whipped topping, key lime zest, and lime wedges for decoration

Instructions

Make the Crust

  • Preheat the oven to 350°F. Melt the vegan butter and let it cool down. Crush the crackers into pea-sized pieces with your hands or a large spoon.
  • In a large mixing bowl, combine the cracker crumbs, sugar, and salt. Stir in the melted butter until it's fully distributed, and the mixture resembles wet sand.
  • Press the crust mixture into the pie pan with the bottom of a drinking glass and/or the back of a spoon. Bake it for 10 minutes.

Prepare the Filling

  • Add the silken tofu, sweetened condensed plant milk, key lime juice, coconut cream, and cornstarch to a blender. Pulse this into a smooth, well-blended mixture.
  • Pour this mixture into a large pot and place it over medium heat. Stir regularly as it cooks down and thickens for 15 minutes. Take it off the heat, stir in the lime zest, and then let it cool down.
  • Pour the filling into the crust. Smooth out the top with the back of a spoon. Cover it and refrigerate it overnight or for at least 5 hours.
  • Tip: Pop the pie into the freezer for about 15 minutes before serving for easier slicing. Add vegan whipped topping, key lime zest, and enjoy!

Notes

Crackers: Look for vegan-friendly graham crackers that do not have honey, such as Nabisco Original. Other crumb options include Biscoff cookies or Digestives.
Tofu: Drain the liquid from the package and scoop the tofu from the top as excess liquid tends to pool at the bottom.
Coconut Cream: Scoop the cream from the top of the can.
Key Lime Zest: If you can't find key limes locally, you can use regular Persian limes or simply omit the zest altogether.
Leftover Pie: Keep the pie chilled in the refrigerator or in the freezer to maintain its structure.

Nutrition

Serving: 1 slices | Calories: 338kcal | Carbohydrates: 48g | Protein: 7g | Fat: 13g | Saturated Fat: 7g | Sodium: 255mg | Potassium: 323mg | Fiber: 2g | Sugar: 28g | Iron: 2mg

The nutritional information provided is an estimate from third-party calculations.

Did you make this recipe?I'd love to hear what you think! Drop a comment below or share it on Instagram and tag me @serene.trail.