This Vegan Key Lime Pie is so bright and creamy, you’ll definitely go back for another slice.
Growing up in Florida, key lime pie was pretty much everywhere. I was born and raised in Miami, where you can almost always find guava and cream cheese pastelitos, flan, and tres leches cake. These desserts are as quintessential as key lime pie, often sharing dessert display cases in perfect harmony. Luckily, you don’t have to travel to the Florida Keys to find a seriously unforgettable pie, as this traditional dessert is very popular nationwide.
It sounds a little crazy, but I remember being sick of key lime pie as a kid. I just wanted to share a chocolate éclair with my little sister! As I got older and my palate changed, my taste and appreciation for this classic pie returned. I don’t indulge in it very often, but when I do, it’s this creative and coconut-forward variation that I really love. This recipe calls for toasted vegan graham cracker crumbs, coconut milk, and freshly-squeezed key lime juice. The addition of soaked, raw cashews may seem unusual to some, but rest assured, this is a common component of many of the tastiest vegan desserts.
Is Vegan Key Lime Pie Healthy?
This pie recipe is 100% vegan, meaning it’s totally dairy-free and well-suited to a plant-based diet. If you’re looking to lower the fat content, you can opt for a lighter coconut milk, though this might negatively impact the overall consistency and richness of the pie. If you’re looking for a low-carb pie crust option, this Keto Almond Flour Pie Crust is a great alternative. This is still considered to be a high-fat dessert, so it’s best to enjoy this sweet treat in moderation.
The History of Key Lime Pie
While many believe that key lime pie originated in Key West, Florida, there are actually theories that the pie is attributed to Borden, a producer of condensed milk in New York. Regardless of its roots, key lime pie is definitely a Florida staple. It was even deemed the official state pie of Florida in 2006. However, the key limes we love and see in the grocery stores haven’t been grown commercially in the United States for quite some time. Most pies are now made with imported limes or bottled key lime juice.
How to Make Ahead and Store
Vegan key lime pie can be stored in an airtight container in the fridge for up to 3 days. You can also store it in a freezer-safe container in the freezer for up to 6 months. Remember: it’s best served chilled, so make sure you allow enough time to thaw it out.
Serving Suggestions
When I was a child, I’d always ask to have a milkshake with my slice of pie. This Vegan Milkshake is simply out of this world. If a milkshake isn’t your thing, you can enjoy your pie with a glass of cold, homemade Almond Milk, crisp Lemonade, or my number one favorite, Strawberry Lemonade.
Recipe
Ingredients
- 1 1/3 cups vegan graham cracker crumbs
- 1/4 cup vegan butter melted (plus more if needed)
- 1 cup raw cashews (soaked for 4 hours or overnight), drained
- 3/4 cup full-fat coconut milk well shaken
- 3 1/2 tablespoons coconut oil melted
- 1/2 cup key lime juice freshly squeezed
- 4 teaspoons key lime zest
- 6 tablespoons agave nectar
- Vegan whipped cream for garnish
Instructions
- Preheat oven to 375°F. Line a pie dish with parchment paper.
- Combine vegan graham cracker crumbs with melted vegan butter until well mixed. If needed, add 1 more tablespoon of vegan butter to reach the desired consistency.
- Press the mixture into the bottom and up the sides of the pie dish. Bake for 10 minutes or until lightly golden, then cool.
- Blend soaked cashews, coconut milk, coconut oil, key lime juice, lime zest, and agave nectar in a blender until smooth.
- Pour the filling into the cooled crust. Tap to remove air bubbles.
- Freeze the pie for at least 4 hours or until firm. Decorate with vegan whipped cream if desired.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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