Vegan Key Lime Pie: Creamy, Tangy, and Easy Recipe for a Perfect Dairy-Free Dessert

There’s something about the bright zesty flavor of key lime pie that always puts me in a sunny mood. Growing up I thought this classic dessert was off-limits once I went vegan but I couldn’t have been more wrong. With just a few clever swaps it’s easy to capture all that creamy tangy goodness—no dairy or eggs required.

I love serving this vegan key lime pie at summer gatherings or whenever I need a taste of the tropics. The filling is smooth and luscious with just the right balance of sweet and tart. Plus it’s surprisingly simple to make so you don’t have to wait for a special occasion to treat yourself.

Why You’ll Love This Vegan Key Lime Pie

My vegan key lime pie is proof that plant-based desserts can be just as creamy, delicious, and satisfying as the originals. You’ll never miss the dairy or eggs here. The filling comes out silky-smooth with the perfect balance of tang and sweetness in every bite. I use bright, fresh key limes to give this pie its signature zing that makes you want another slice every time.

This recipe is quick and straightforward. With just a handful of wholesome ingredients, you can whip up a crowd-pleasing dessert in almost no time. You don’t need fancy equipment or advanced baking skills. If you’re new to vegan baking, this pie is a fun place to start. Each step is simple, so you’ll feel confident as you work through the process.

I crafted this vegan key lime pie to be lighter than traditional versions, yet still indulgent. I use a nutty, crunchy base instead of standard graham crackers for extra nutrients and wholesome fats. Every component is plant-based, so you’re enjoying a treat that’s cholesterol-free and sweetened with natural ingredients.

This pie is a true favorite at my vegan cooking classes and was always one of the top desserts at my restaurant. I love how it brightens any table and adds a pop of color with its zesty filling and crisp crust. Serve it chilled for a refreshing finish to your summer meals or whenever you want a healthy twist on a classic dessert.

Ingredients

I handpick every ingredient to guarantee this Vegan Key Lime Pie is both nutrient-rich and packed with flavor. Here’s what you’ll need for the crust, the creamy filling, and those tempting optional toppings.

For the Crust

• 1 ½ cups raw almonds (or walnuts or pecans)
• 1 cup Medjool dates, pitted and roughly chopped
• ¼ teaspoon fine sea salt
• 2 tablespoons coconut oil, melted

For the Filling

• 1 ½ cups raw cashews (soaked in hot water for at least 2 hours, then drained)
• ½ cup fresh key lime juice (about 12–14 key limes or 4 regular limes)
• 1 tablespoon lime zest (preferably from key limes)
• ½ cup coconut cream (thick part from chilled can of full-fat coconut milk)
• ⅓ cup pure maple syrup
• 2 tablespoons melted coconut oil
• 1 teaspoon pure vanilla extract
• ⅛ teaspoon fine sea salt

Optional Toppings

• Coconut whipped cream (homemade or store-bought)
• Extra lime zest
• Fresh lime slices or wedges
• Chopped pistachios or toasted coconut flakes

With just a few straightforward ingredients, you’ll create a vibrant vegan dessert that looks beautiful and delivers a burst of citrusy freshness.

Tools and Equipment Needed

To prepare my vegan key lime pie, I use a few kitchen essentials that help the process go smoothly and guarantee a consistent, silky texture every time.

• Food processor – I use a food processor to blend the crust ingredients into a sticky, crumbly consistency that holds together well. It makes breaking down nuts and dates much easier and keeps the crust uniform.
• High-speed blender – To achieve a smooth, ultra-creamy filling, I rely on a high-speed blender. A standard blender can work, but I find that a high-speed model gets the cashew base perfectly velvety without any grittiness.
• 9-inch pie pan or tart pan with removable bottom – Using a tart pan with a removable bottom makes removing the pie simple and keeps the crust’s edges neat. A standard 9-inch pie pan works if you do not have a removable bottom.
• Citrus zester or microplane – For fresh lime zest that highlights the flavor and brightens the pie visually, I always use a quality microplane.
• Citrus juicer – Squeezing key limes by hand can get tiresome, so I use a hand-held citrus juicer to get all the juice without wasting effort.
• Measuring cups and spoons – Precise measurements make a difference in vegan baking, so I keep my measuring tools close.
• Spatula – A sturdy spatula helps me scrape out every bit of the filling from the blender, ensuring nothing goes to waste.
• Mixing bowls – A couple of bowls work for prepping ingredients and mixing things efficiently.
• Parchment paper (optional) – I sometimes line the base of the pan with parchment for easy removal, especially if I want perfectly clean slices.

With these basics, anyone can build this bright, tangy key lime pie at home. These tools make prep and cleanup straightforward so all focus stays on the fresh flavors.

Directions

Making this vegan key lime pie is easy and rewarding. I walk you through each step so you can create a show-stopping dessert that is plant-based and nourishing.

Prepare the Crust

1. Add 1 1/2 cups raw almonds and 1 cup pitted Medjool dates to your food processor. Sprinkle in 1/4 teaspoon sea salt.
2. Pulse until the mixture is crumbly and sticks together when pressed between your fingers.
3. Pour in 2 tablespoons melted coconut oil. Blend for about 30 seconds. The dough should hold together with a bit of pressure.
4. Press the dough evenly into the bottom and up the sides of a 9-inch pie or tart pan. Use a flat-bottomed measuring cup to pack it down tightly.
5. Place the crust in the freezer while you prepare the filling.

Make the Key Lime Filling

1. Drain and rinse 2 cups soaked raw cashews.
2. In a high-speed blender, combine soaked cashews, 1/2 cup fresh key lime juice, 1 tablespoon lime zest, 1/2 cup coconut cream, 1/3 cup pure maple syrup, 1/4 cup melted coconut oil, 1 teaspoon vanilla extract, and 1/4 teaspoon sea salt.
3. Blend on high for 2 minutes or until silky smooth and creamy. Scrape down the sides of the blender as needed.
4. Taste and adjust sweetness or tartness by adding more maple syrup or lime juice if desired.

Assemble the Pie

1. Pour the creamy filling into the chilled crust. Use a spatula to spread it out smoothly and evenly.
2. Gently tap the pan on the counter to remove any air bubbles.

Bake or Chill (Depending on Method)

1. If you prefer a raw vegan version, simply place the pie in the freezer for 4 hours or until set. For a slightly firmer texture, chill in the fridge for at least 8 hours or overnight.
2. If baking, preheat your oven to 325°F. Bake the pie for 12 to 15 minutes until the filling is just set, then let it cool to room temperature. Chill in the fridge for 2 hours before serving.

Add Toppings

1. Once the pie is set, top with coconut whipped cream for extra creaminess.
2. Sprinkle a bit more lime zest and add fresh lime slices for brightness.
3. For crunch, scatter chopped pistachios or toasted coconut flakes.
4. Slice and serve chilled for a refreshing, all-vegan treat!

Make-Ahead and Storage Tips

I always tell my cooking students that a vegan key lime pie is perfect for making ahead. The filling sets best when chilled overnight, so prepping in advance not only saves you time but improves the texture.

Make-Ahead Steps:

• Prepare the crust and press it into your pan as instructed. Cover the crust tightly with reusable wrap or foil to keep it fresh if you want to pause at this step. Store in the fridge for up to 2 days.
• Mix and pour the filling over the crust. Let the assembled pie chill overnight in the refrigerator. This step allows for maximum creamy texture and easy slicing.

Storage Recommendations:

• Cover the pie tightly with reusable wrap or place it in an airtight container.
• Store in the refrigerator for up to 5 days. The filling thickens slightly as it sits, which I find enhances each bite.
• For longer storage, freeze individual slices. Wrap each slice in parchment or compostable wrap and place in a freezer-safe bag. Freeze for up to 2 months.

Serving Frozen Pie:

If you want to garnish with coconut whipped cream or lime zest, I recommend adding toppings right before serving so everything stays fresh. This makes each slice as vibrant and beautiful as it is delicious.

Tips for the Best Vegan Key Lime Pie

Choose Quality Nuts

I always use fresh raw cashews for the filling and raw almonds or walnuts for the crust. Stale or old nuts can taste bitter and will affect both flavor and texture. Store your nuts in the fridge or freezer if you do not use them quickly.

Soak Cashews Well

Soak your raw cashews for at least 4 hours at room temperature or do a quick soak in hot water for 30 minutes. This softens the cashews fully so the filling blends ultra-smooth and creamy.

Fresh Lime Juice and Zest

Use fresh key limes whenever possible for the brightest flavor. Key limes are more aromatic and tart than regular limes. I zest the limes before juicing for maximum aroma and add a little extra zest right before serving.

Use Full-Fat Coconut Cream

For that classic pie richness without dairy, always go for unsweetened full-fat coconut cream (not coconut milk). The extra fat makes the filling velvety and helps the pie set firmly.

Taste as You Blend

Flavor can vary depending on the sweetness of your limes and dates. Taste the filling before pouring it into the crust. If it needs more tartness, squeeze in another teaspoon of lime juice. For extra sweetness, add a touch more maple syrup.

Chill for the Best Texture

Let your vegan key lime pie set in the fridge for at least 6 hours or overnight. The filling thickens as it chills which makes the texture creamy and sliceable. If you are short on time, speed things up with a quick set in the freezer.

Press the Crust Firmly

Use the bottom of a glass or measuring cup to press the nut-date crust evenly into your pan. This ensures it stays put and holds the creamy filling perfectly.

Add Toppings Right Before Serving

Keep coconut whipped cream, lime zest, and extra nuts or coconut flakes separate until you serve the pie. Fresh toppings look and taste best when added just before slicing.

Use the Proper Tools

A high-speed blender makes the filling silky and eliminates any graininess from the cashews. A food processor makes the nut crust quick and easy. Do not rush the blending, since super-smooth texture is key.

Slice with a Hot Knife

For clean, neat slices, run your knife under hot water and dry it before each cut. This prevents the filling from sticking and makes every slice look bakery-perfect.

Serving Suggestions

I love serving this vegan key lime pie chilled right out of the fridge for the creamiest texture and most refreshing flavor. The filling firms up and the lime notes shine brightest when the pie is nice and cold. I usually slice the pie using a sharp knife that I run under hot water for perfectly neat edges. This makes the presentation extra clean when you plate each slice.

For gatherings, I often add a generous swirl of coconut whipped cream on top of each slice just before serving. A little extra lime zest sprinkled over the whipped cream gives the pie an eye-catching pop of color and a bit more tartness. If you are entertaining or want a fancier look, garnish each slice with thinly cut fresh lime rounds or wedges.

The pie pairs beautifully with a handful of chopped pistachios or toasted coconut flakes for added crunch and flavor contrast. Sometimes I add a touch of fresh mint, which adds a cool aroma and a burst of green—great for summer occasions. For those who love a little extra sweetness, a drizzle of pure maple syrup over the top goes a long way.

If you are serving the pie straight from the freezer, let it sit at room temperature for 10 to 15 minutes to soften the filling just enough for easy slicing and the best texture.

Here are some of my favorite ways to plate and dress up this vegan key lime pie:

• Serve with chilled coconut whipped cream and grated lime zest
• Add a few toasted coconut flakes for crunch
• Sprinkle finely chopped pistachios for a vibrant look
• Plate each slice with a fresh mint sprig and a lime wedge
• For individual servings, use small tart pans and top with a spoonful of fruit compote or berry sauce

My approach is always to let the vibrant, fresh flavors of the pie shine while offering creamy, crunchy, and tangy contrasts that make vegan desserts truly memorable.

Conclusion

I love how this vegan key lime pie brings a burst of sunshine to any table. Its creamy filling and zesty flavor always win over friends and family—even those who aren’t vegan.

If you’re craving a dessert that’s both refreshing and nourishing this summer give this pie a try. I hope it becomes a new favorite in your kitchen just as it has in mine.