Classic Vegan Key Lime Pie
Undetectably vegan and optionally gluten-free key lime pie with a graham cracker crust. CLASSIC, tart, refreshing, decadent, and made with just 9 ingredients!
Servings 10 (Slices)
Ingredients
CRUST
- 1 ½ cups heaped graham cracker crumbs (gluten-free as needed // we used homemade* // or sub store-bought)
- 4-5 Tbsp melted vegan butter (we like Miyoko’s salted)
FILLING
- 3/4 cup raw cashews
- 1 cup water (plus more for soaking)
- 1 ¼ cup cane sugar* (ensure organic for vegan-friendly)
- 1 ½ Tbsp key lime zest (plus more for garnish // regular limes work, but we strongly prefer key limes in this recipe)
- 3/4 cup key lime juice (regular limes work, but we strongly prefer key limes in this recipe)
- 1/4 cup cornstarch
- 1 pinch sea salt
- 1/4 cup vegan butter (we like Miyoko’s salted)
- 1/2 tsp vanilla extract
FOR SERVING
- Dairy-free whipped cream (we used cashew // or sub coconut whipped cream or CocoWhip)
- Key lime zest
Instructions
- Add cashews to a heatproof bowl and cover with hot water by at least 1-2 inches. Let soak for at least 20 minutes. Drain and set aside.
- CRUST: Meanwhile, preheat your oven to 350 degrees F (176 C). If using whole graham crackers instead of graham cracker crumbs, place them into a food processor and pulse until fine crumbs are achieved.
- To a medium bowl, add 1 ½ cups (200 g) of graham cracker crumbs (adjust amount if altering batch size) and melted vegan butter (starting with the lesser amount). Stir to fully combine. The mixture should hold together when squeezed. If it doesn't hold, add the additional butter.
- Press the crumbs into a 9-inch pie plate using your hands or a measuring cup to smooth up the sides. Bake the crust for 10 minutes (until lightly browned).
- FILLING: While the crust bakes, place the cane sugar and key lime zest into a high-speed blender and blend on high until the sugar looks green — this will make your filling much more flavorful. Add the soaked and drained cashews, fresh water, key lime juice, cornstarch, and sea salt. Blend on high speed until super smooth with no cashew pieces remaining.
- Place the filling into a medium saucepan and heat over medium heat until the mixture begins to boil — about 4-7 minutes, whisking constantly. Stir in vegan butter and vanilla extract. Pour the mixture into your crust and place into the refrigerator until fully cool — at least 5 hours.
- Once cool, top with dollops of dairy-free whipped cream and key lime zest. Slice and enjoy! Store refrigerated for up to 4-5 days or freeze for up to 1 month (without the whipped cream).
Video
Notes
*1 batch homemade gluten-free graham crackers yields ~2 ½ cups (275 g) graham cracker crumbs.
*A store-bought graham cracker crust would likely work. Refer to package instructions for cook time and temperature.
*Cane sugar is necessary in this recipe for structure and flavor. It lets the key limes shine without overpowering their flavor. For a similar treat without refined sugar, try our Vegan Lime Pie Bars or 7-Ingredient Vegan Key Lime Pies.
*Nutrition information is a rough estimate calculated with homemade graham cracker crumbs, the lesser amount of vegan butter, and a half batch of cashew whipped cream.
*A store-bought graham cracker crust would likely work. Refer to package instructions for cook time and temperature.
*Cane sugar is necessary in this recipe for structure and flavor. It lets the key limes shine without overpowering their flavor. For a similar treat without refined sugar, try our Vegan Lime Pie Bars or 7-Ingredient Vegan Key Lime Pies.
*Nutrition information is a rough estimate calculated with homemade graham cracker crumbs, the lesser amount of vegan butter, and a half batch of cashew whipped cream.
Nutrition (1 of 10 servings)
Serving: 1 slice Calories: 359 Carbohydrates: 45.1 g Protein: 3.2 g Fat: 19.7 g Saturated Fat: 12.9 g Polyunsaturated Fat: 1.2 g Monounsaturated Fat: 3.2 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 152 mg Potassium: 150 mg Fiber: 1.4 g Sugar: 31.6 g Vitamin A: 0 IU Vitamin C: 1.2 mg Calcium: 30 mg Iron: 1.2 mg