Vegan Key Lime Pie Recipe

Introduction: Indulge in the delectable world of plant-based desserts with our Vegan Key Lime Pie recipe. This rendition captures all the creamy, citrus-filled goodness of the classic dessert, providing a guilt-free and utterly delicious treat for all occasions. With a perfect balance of flavors and a silky smooth texture, this pie is sure to become a favorite among both vegans and non-vegans alike.


  1. Raw Unsalted Cashews (1 cup): Begin by soaking these cashews in boiling water for a minimum of 30 minutes, allowing them to soften for a creamy consistency in the filling.
  2. Canned Coconut Milk (1 cup): Enhancing the richness and texture of the pie, coconut milk adds a luscious element to the dessert.
  3. Coconut Oil (1/4 cup): Incorporate this plant-based fat for a smooth and velvety mouthfeel in the filling.
  4. Frozen Limeade (1/2 cup, thawed): Infuse a burst of zesty lime flavor into the pie with the convenience of frozen limeade.
  5. Lime Zest (from 2 limes): Grate the zest for a vibrant citrus aroma that elevates the overall freshness of the dessert.
  6. Maple Syrup (1/4 cup): Add natural sweetness and depth to the filling, creating a harmonious blend of flavors.
  7. Graham Cracker Pie Crust: Opt for a pre-made crust to save time, ensuring a perfect foundation for the luscious filling.


  1. Cashew Preparation: Place the raw cashews in a bowl and cover them with boiling water, allowing them to soak for a minimum of 30 minutes. Once softened, drain the water off and transfer the cashews to a high-speed blender.
  2. Filling Creation: To the blender, add coconut milk, coconut oil, thawed limeade, lime zest, and maple syrup. Blend until a velvety smooth consistency is achieved, ensuring a harmonious fusion of flavors.
  3. Pie Assembly: Pour the filling into a pre-made graham cracker crust, spreading it evenly for a decadent pie base.
  4. Freezing: Cover the pie and place it in the freezer for a minimum of 4 hours, allowing the filling to set and achieve the perfect, sliceable texture.
  5. Garnish: Before serving, adorn the pie with additional lime zest for a burst of freshness and visual appeal.

Conclusion: Savor the satisfaction of creating a delightful Vegan Key Lime Pie that not only aligns with your dietary preferences but also tantalizes your taste buds with its creamy, citrus-infused goodness. Perfect for any occasion, this dessert is a testament to the versatility and indulgence of plant-based culinary creations. Elevate your dessert game with this tantalizing treat that promises to leave a lasting impression on all who indulge.

This Key lime pie recipe incorporates all of that creamy, citrus-filled goodness of the classic dessert, but in a completely vegan rendition.

PREP TIME 30minutes COOK TIME 0 minutes
1 cup raw unsalted cashews
1 cup canned coconut milk
¼ cup coconut oil
½ cup frozen limeade, thawed
zest from 2 limes + more for garnish
¼ cup maple syrup
1 graham cracker pie crust
Place the cashews in a bowl, and boil enough water to cover them. Soak the cashews in boiling water for at least 30 minutes.
Drain the water off of the cashews, and add them to a high-speed blender.
Add the coconut milk, coconut oil, limeade, lime zest, and maple syrup to the blender, and run until very smooth.
Pour this filling into the pre-made graham cracker crust.
Cover the pie and freeze for 4 hours.
Add additional lime zest on the top before serving.