Vegan Key Lime Pie

There’s nothing quite like the bright, tangy flavor of a Vegan Key Lime Pie to liven up your dessert table!

This creamy, zesty pie is the perfect balance of sweetness and citrusy goodness, all wrapped up in a flaky vegan crust. Plus, it’s surprisingly simple to whip up.

So, whether you’re planning a summer gathering or just need a plant-based dessert for your next dinner, this pie is a must-try!

🌱 Ingredients & Notes

Here is everything you need for this recipe:

For the Pie Crust:

• Plain flour - This is the base for your crust. Use standard all-purpose/plain flour for the right texture. It creates a tender, flaky crust that holds the filling perfectly.
• Unsalted vegan butter - Keep it chilled and dice it into small pieces. Cold butter is key to achieving a flaky pie crust.
• Ice water - This brings the dough together. Make sure it's icy cold to keep the butter from melting too soon.

For the Filling:

• Full-fat coconut milk - The star of the creamy filling! Don’t skimp here—use full-fat coconut milk for the richest, silkiest texture.
• Lime juice - Freshly squeezed or bottled (like Mr Organic) will give that essential tangy kick. Go for the freshest option for the best flavor.
• Cornstarch - This is what thickens the filling to perfection. Make sure to whisk it well to avoid lumps.
• Granulated sugar - Adds just the right amount of sweetness to balance the lime’s tartness.
• Lime zest - Use an unwaxed lime and a sharp zester for the brightest citrus flavor. Avoid the bitter white pith!
• Vanilla extract - A small touch of vanilla rounds out the flavors beautifully.

For Decoration:

• Vegan whipped cream - Adds a light, creamy topping. Whip it fresh or use a ready-made vegan option for convenience.
• Fresh lime slices - The perfect garnish to highlight the lime flavor and give the pie a vibrant, playful look.

🔪 Equipment

Here is all the equipment you need to make this recipe:

• 8-inch pie dish - Make sure it’s non-stick or lightly greased to prevent the crust from sticking.
• Pastry cutter or fork - Essential for blending the butter into the flour for the crust.
• Rolling pin - To roll out the pie dough evenly. A solid, standard rolling pin works best.
• Cling film - For wrapping the dough while it chills in the fridge.
• Baking beans or dried legumes - These weigh down the crust during blind baking to keep it flat.
• Parchment paper - Used to line the crust when blind baking, so the beans don’t touch the dough directly.
• Medium saucepan - For cooking the filling. Use one with a sturdy base to prevent burning.
• Whisk - Prevents lumps while cooking the filling. A silicone or metal whisk works best.
• Zester - A sharp zester is key to getting fine lime zest without the bitter white pith.
• Measuring cups and spoons - For accuracy with ingredients.
• Mixing bowl - For combining the dough ingredients.
• Spatula - Helps smooth the filling into the crust evenly.

🧑‍🍳 Instructions (Step-by-Step)

Step 2: Prepare the Crust

Roll out the dough, place it in an 8-inch pie dish, and trim the edges. Chill again, then bake it blind with parchment and beans until golden.

Step 3: Cook the Filling

Whisk coconut milk, lime juice, cornstarch, sugar, salt, lime zest and vanilla in a saucepan over medium heat until thick.

Step 4: Assemble the Pie

Pour the filling into the cooled crust and smooth the top. Chill in the fridge for at least 4 hours, ideally overnight.

Step 5: Decorate and Serve

Top with vegan whipped cream and lime slices. Serve chilled, and enjoy this zesty treat!

🍽️ Serving

Serve this Vegan Key Lime Pie chilled straight from the fridge.

❄️ Storage

Store any leftover Vegan Key Lime Pie in an airtight container in the fridge. It’ll stay fresh for up to 3 days.

💡 Expert Tips & Tricks

Use Full-Fat Coconut Milk: Don’t skimp on this crucial ingredient! Full-fat coconut milk is what gives the filling its creamy, silky texture. Low-fat versions just won’t provide the same luxurious consistency.

🔜 Related Recipes

If you loved this Vegan Key Lime Pie, you’ll want to check out my Raspberry Crumble Bars for another fruity, plant-based treat!

Here's a handy recipe card that you can print out and keep in your kitchen for easy reference:

📖 Recipe Card

Vegan Key Lime Pie

Romy

This Vegan Key Lime Pie is a creamy, zesty dessert that's perfect for summer! Made with a rich coconut filling and a flaky vegan crust, it's tangy, refreshing, and irresistibly satisfying. Easy to make and bursting with lime flavor, it's a must-try treat!

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 15 minutes mins

Chilling Time 4 hours hrs

Total Time 4 hours hrs 45 minutes mins

Course Dessert

Cuisine American

Servings 6 servings

Equipment

• 8-inch pie dish
• Pastry cutter or fork
• Rolling Pin
• cling film
• Baking beans or dried legumes
• parchment paper
• medium saucepan
• whisk
• Zester
• measuring cups and spoons
• mixing bowl
• spatula

Ingredients

  

For the Crust:

• 1 ¼ cups all-purpose flour (150g) plain flour
• ¼ teaspoon salt
• ½ cup unsalted vegan butter (110g) chilled and cut into small pieces
• ¼ cup ice water (60 ml)

For the Lime Filling:

• 1 can full-fat coconut milk (400 ml)
• ½ cup fresh lime juice (120 ml)
• ¼ cup cornstarch (30g)
• ½ cup granulated sugar (100g)
• ¼ teaspoon salt
• 1 tablespoon fresh lime zest from an unwaxed lime
• 1 teaspoon vanilla extract

For Decoration:

• whipped vegan cream e.g. whipped coconut cream
• fresh lime sliced thinly

Instructions

 

Prepare Pie Crust

• In a large bowl, mix the plain flour and salt. Add the chilled vegan butter and use a pastry cutter or your fingers to blend until it looks like coarse crumbs.
• Slowly add ice water, one tablespoon at a time, mixing with a fork until the dough comes together.
• Shape it into a disk, wrap it in cling film, and chill in the fridge for 30 minutes.
• Take the chilled dough and roll it out on a floured surface until it fits an 8-inch pie dish. Trim the edges and press into the dish. Chill again for 30 minutes.
• Preheat the oven to 180°C. Cover the crust with parchment paper and fill with baking beans. Bake for 15-20 minutes until the edges are golden. Remove the beans and paper, then set the crust aside to cool.

Prepare Filling

• In a medium saucepan, whisk together the coconut milk, lime juice, cornstarch, sugar, salt, lime zest, and vanilla extract.
• Cook over medium heat, stirring constantly, until the mixture thickens and starts to bubble. This should take about 10 minutes.

Assemble Pie

• Pour the thickened filling into the baked pie crust. Smooth the surface with a spatula.
• Place the pie in the fridge and let it chill for at least 4 hours, or ideally overnight, until the filling is fully set.
• Top the pie with vegan whipped cream and arrange fresh lime slices on top for decoration.
• Serve the pie chilled. Slice it and enjoy the refreshing tang of your homemade vegan key lime pie.

Notes

• Serving - This Vegan Key Lime Pie is best served chilled, straight from the fridge. Top it with vegan whipped cream and garnish with fresh lime slices just before serving for an extra refreshing and tangy touch. Perfect for summer gatherings or as a light dessert after dinner.
• Storage - Store any leftover pie in an airtight container in the fridge for up to 3 days. Keeping it chilled will maintain the creamy texture and vibrant lime flavor.
• Reheating - This pie is meant to be served cold, so there’s no need to reheat it. Simply slice and serve directly from the fridge for the best experience.
• Tips:
  • Use full-fat coconut milk for the richest and creamiest filling.
  • Whisk constantly when cooking the filling to avoid lumps and create a smooth texture.
  • For the crust, ensure your vegan butter and water are ice cold before mixing to achieve a flaky and tender base.
  • Zest your lime fresh for the brightest citrus flavor, ensuring you avoid the bitter white pith.
  • Allow the pie to chill overnight if possible for the filling to set perfectly and for the flavors to fully develop.

Keyword Summer vegan dessert, Vegan Key Lime Pie, vegan lime dessert, vegan pie, vegan pie recipe

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