Vegan Key Lime Pie
This Vegan Key Lime Pie is luxuriously creamy, perfectly tangy, and completely dairy free. Featuring a buttery graham cracker crust and a silky, no bake filling made with fresh lime juice, vegan condensed milk, and whipped coconut cream, it's the ultimate refreshing plant based dessert.
Ingredients
For the Crust
- 10.5 ounces vegan digestive biscuits or vegan graham crackers 300g, about 26 digestives or 20 graham cracker sheets
- 1/2 cup vegan butter 112g, melted
For the Filling
- 1 1/2 cups vegan condensed milk 360ml, homemade or store bought
- 1/2 cup freshly squeezed key lime juice 120ml, or regular lime juice
- 1/2 teaspoon lime extract optional, for extra lime flavor
- 2 tablespoons lime zest
- 2 1/2 cups canned coconut cream 600ml, hardened cream only from 2 (14 ounce) cans, chilled overnight in the refrigerator
- 1/4 to 1/2 teaspoon xanthan gum if needed, to thicken
For the Topping
- Lime zest for garnish
Instructions
- Preheat and PreparePreheat the oven to 350 degrees Fahrenheit (180 degrees Celsius). Spray a 9 inch round pie dish with non stick spray and set aside.
- Make the CrustAdd the vegan digestive biscuits or graham crackers to a food processor and process into fine crumbs. Pour the melted vegan butter over the crumbs and mix until well combined and the texture resembles wet sand. Transfer the mixture to the prepared pie dish and pat it down firmly. Use the flat bottom of a measuring cup to press the crust evenly along the bottom and up the sides. Bake for 10 minutes, then remove from the oven and let cool completely.
- Chill the Condensed MilkPour the vegan condensed milk into a bowl and place it in the refrigerator to cool and thicken while you prepare the other components.
- Whip the Coconut CreamOpen the chilled cans of coconut cream and carefully scoop out the hardened cream at the top, leaving the watery liquid behind. Add the solid coconut cream to the bowl of a stand mixer. Starting on low speed, gradually increase the speed and whip until the cream is very firm and stiff peaks form. If your coconut cream is on the softer side and not forming stiff peaks, add 1/4 to 1/2 teaspoon of xanthan gum and whip again. It will thicken quickly.
- Make the FillingIn a separate bowl, whisk together the chilled vegan condensed milk, freshly squeezed lime juice, lime extract (if using), and lime zest until smooth and combined. Gently fold the whipped coconut cream into the lime mixture until fully incorporated and silky.
- Assemble the PiePour the filling over the cooled crust and smooth the top with a spatula. Place the pie in the refrigerator for at least 4 to 6 hours, or overnight, until completely set. To speed up the process, you can place it in the freezer for about 2 hours, but be careful not to forget it or it will freeze solid.
- Garnish and ServeOnce set, remove the pie from the refrigerator. Decorate the top with fresh lime zest. Slice and serve chilled. Enjoy!
Notes
- Crust: The crust is made with approximately 26 vegan digestive biscuits or 20 graham cracker sheets. Weighing the cookies is the most accurate method since different brands have different size cookies.
- Vegan Condensed Milk: One full batch of homemade vegan condensed milk was used. For the thickest results, make it with soy milk or rice milk powder. Store bought vegan condensed milk also works well.
- Whipped Cream Substitute: If using a different vegan whipping cream, use 2 1/2 cups before whipping. Very light and airy vegan whipping creams may not set properly, so choose a thicker option.
- Gluten Free Option: The filling is naturally gluten free. To make the entire pie gluten free, simply use gluten free cookies for the crust.
- Storage: Store leftovers covered in the refrigerator for up to 5 days. The pie can also be frozen; let it thaw slightly in the refrigerator before slicing.