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A reader-favorite recipe, this vegan key lime pie is grain-free, paleo-friendly, and refined sugar-free. The creamy filling bursts with the flavors of bright citrus and luscious coconut all wrapped up in a cinnamon-kissed crust.
This no-bake key lime pie recipe comes together entirely in a blender in 30 minutes of active time, no baking required. But be sure to give yourself an hour to soak the cashews beforehand and the pie a few hours to set before you plan to serve it.
Of all pie recipes, key lime pie is divine any time of year, but I especially appreciate it during winter and early spring, when I'm craving fruit desserts but there's still not much in season in California. Enter this vegan lime pie, with its bright hue and sunny taste chasing away the dregs of winter. Macadamia nuts, cashews, and coconut all whisper of tropical vacations and sunny beaches.
I make this pie with a nut crust to keep it simple, vegan, and paleo. For a more traditional key lime pie, use my homemade gluten-free graham cracker crust. My almond flour tart crust recipe would also work.
Key lime pie dates back to the 1930s where it was said to have been invented by the maker of sweetened condensed milk. Traditional key lime pie is typically formed in a graham cracker crust. The filling consists of raw egg yolks beaten with key lime juice and sweetened condensed milk. The acids in the lime juice go to work on the proteins in the eggs and milk to firm up the filling to a sliceable consistency.
Can you make key lime pie with regular limes? Yes you can! Traditional key lime pie is made with a variety of limes called key limes, which are very small and not readily available in many parts of the US and the world. But key lime pie has become the ubiquitous term for any lime pie, regardless of what kind of limes went into it.
Key limes are more yellow in hue, and they're said to be more aromatic than the larger, deep-green limes that are more common. If you're lucky enough to find some key limes and you use them to make this pie, please let me know how it is!
No oven? No problem! This raw key lime pie recipe doesn't require any baking aside from toasting the coconut, which is optional, and you can have it whipped up in under an hour. It benefits from setting in the fridge for several hours, but you can also pop it in the freezer to speed this up. Or if you're really in a hurry, shape the pie in individual cups or jars, that way it won't matter if the filling is too soft to slice.
Alternative Baker celebrates the unique tastes and textures of 14 gluten-free flours, from buckwheat flour to almond flour to sorghum and coconut! This cookbook will fill your kitchen with sweet treats that burst with flavor every month of the year.
Sounds wonderful! So glad you give us recipes with no processed sugar, vegan, etc. Thx ?
Question: I can't have cashews. Tho your (awesome!) crust suggests alternative nuts, the filling doesn't. Can you suggest a substitute for the cashews? Maybe marine collagen (vs bovine gelatin) to thicken the filling? When I find some key limes I'll make this and experiment. I'll update the review then. Thank you ?
Hm, that's a great question. I wonder if coconut butter (different from oil) could work if replaced by weight? I think it would add the bulk that would be missing from the cashews. Would that work for you? Macadamia butter could work too if you can find it!
You could try soaked raw almonds, the only thing is that they're more fibrous than cashews, so the texture might not be as creamy-smooth. I was thinking that if you started with nut butter, you might be a smoother texture. But if you try soaked almonds (or half soaked almonds, half coconut butter) I'd recommend peeling the almonds first. You'll have to dunk them in boiling water first so they won't technically be raw at that point (but neither are cashews!) I have some info on how to blanch almonds in this post. :)
Thank you so much for all your very helpful tips! Looking for key limes (Trader Joe's?) When I find em I'll do the 1/2 coconut butter and 1/2 almond butter or else macadamia. Thx for the info. I'll update then. ?
I suggest Pignoli cream from pine nuts, much easier to work with than Cashews (no soaking, & no Vita Mix needed), and economic in bulk at Costco, etc. Use one and a half cups of pine nuts and one cup of hot water in a blender or food processor and blend until frothy (4 minutes). Remember to vent the blender or food processor to release the air pressure while blending (hot water can explode when aagitated) if you can't vent your appliance, then let it cool, but otherwise no soaking is needed. Once I saw how easy this was, I gave up on Cashews altogether for a cream substitute.
The coconut oil is what sets the pie since it's solid when chilled. You could try palm oil. Or cacao butter, though it will have a white chocolate flavor, and I think you'd want to use a little less of it since it's firmer when chilled. Let me know if you experiment!
Very yummy! And fast and easy other than zesting and juicing the limes. I used thai limes which are so small, so it took 12! All other ingredients used were exactly as written and used coconut water from a can of coconut cream plus half water.
Could you update the recipe to include active and inactive time. When I found this recipe off google it says it only take 30 minutes.
Maybe find a way to represent the set up time and and the soaking time?
Hey, that's strange. When I look at the recipe in Google (by searching "vegan key lime pie") it's showing 1 hour 30 minutes. But I'm sorry for the mix-up! I just edited the time to include soaking the cashews. It may take Google a minute to crawl the recipe and pick up the new time. Thanks for the catch, and please let me know if you try the recipe!
This key lime tart is exemplary in taste and appearance. I baked a vegan shortbread crust which was divine with the filling. Our vegan friends were blown away with this dessert and said it was the best vegan dessert that they had ever eaten... Definitely a keeper and a pleaser. Thank you SO much for sharing this phenomenal dessert. Wishing you all the very best in the New Year....!
Tastes good and is silky smooth! I followed the recipe to a T but mine didn't really slice well. It stood up but wasn't really firm to slice. Suggestions for next time besides cutting the amount of liquid?
I'm glad you liked the texture and flavor, but I'm sorry to hear that the pie wasn't firm enough to slice. Aside for decreasing the liquid, you could try adding a couple more tablespoons of coconut oil. The coconut oil solidifies in the fridge and helps it firm up. Please let me know if you give it another try!
Hm I'm not sure how this crust would work with a more traditional filling. I'm worried that it might not hold its shape as well with a looser filling. But it's worth a try and would still be delicious regardless!
Clarifying question: do you need the recipe to be vegan? Because if not, this gluten-free lime tart might be easier to adapt to being nut-free since the filling is made with eggs, butter, sugar, and lime.
I did a lot of Bojon baking over the holidays. My son requested this when he arrived home for the holidays. I've made it many times and it never disappoints. So good, so creamy and just the right amount of tartness.
Hi Alanna. I love your site! Thanks for all you do. ?
I like to make my key lime in squares instead of large slices. Normally I would put parchment below the crust and pull it out (like a sling) once it sets. Do you think the crust would be strong enough to do this? And would the filling set well enough for the squares to sit on their own without running over?
I love the sound of that cake! I think you could use my gluten-free sponge cake as the base, or my vanilla coconut flour cake. You could make a double batch of this key lime filling and let it cool and thicken in the fridge, then spread it between the layers. Another option would be to make my lime curd and use it between the cake layers once chilled. I think this whipped mascarpone would work well to frost the cake. If you use the curd, you would want to use a plain, large tip to pipe a ring of whipped mascarpone around the outer edge of each cake layer before adding the curd; this will contain the curd so it doesn't sploosh out the sides. Then you could put crushed graham crackers (homemade GF grahams if you like!) around the outside of the cake and sprinkled between the layers. Sounds epic!!
For a tall key lime pie, I would try either a 1.5 or 2x batch of both the crust and filling, and set it in a springform pan. You could either use the nutty crust here, or try the GF graham cracker crust.
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