7 Ingredient Vegan Key Lime Pies

Mini Vegan Key Lime Pies! 7 ingredients and no fuss!

While doing some research for this recipe, I learned so much about key lime pie a la the one and only Martha Stewart. For instance, I discovered where key lime pies originated, what true key limes look and taste like, how sailors used to suck on limes to fend off scurvy, and how to store key limes for year-round use.

Oh, Martha? Is there anything you DON’T know? #teachmeyourways

Limes!

The thing is, I couldn’t find key limes anywhere in Kansas City! (BOOOO). So I subbed regular limes and you can, too. The only remaining ingredients are:

cashews
agave nectar
coconut milk + oil
graham crackers
vegan butter

That’s it! This is 7-ingredient vegan dessert perfection. And to keep it gluten free, simply sub gluten free cookies OR use a walnut-date crust, such as the one I used for my Simple Vegan Cheesecakes. Next time, I think I’ll go that route to mix things up (plus, it really can’t be beat).

Lime ZestHow to Soak Cashews

The only real pre-prep you have to do is soak cashews for 4 hours or overnight. The rest takes place in the food processor and blender, starting with the crust.

Graham Cracker Crust

The crust is simply 1 sleeve of graham crackers and 1/4 cup melted vegan butter (I use Earth Balance).

Simply pulse the two together in a food processor and then press into muffin liners (or make a large pie and use a glass pie dish). Then use a small glass or the back of a spoon to press down and get a uniform top. Lastly, bake for 10 minutes to brown.

2 Ingredient Graham Cracker CrustEasy Vegan Graham Cracker CrustEasy Vegan Key Lime Pies with a 2-Ingredient Graham Cracker Crust!

Once you blend your filling until creamy and smooth it’s onto the crust and then into freezer. These don’t take but a couple hours to set up so the wrappers peel away easily for serving.

7 Ingredient SUPER Creamy tart VEGAN Key Lime Pie Bites!2 Step, 7 Ingredient Mini VEGAN Key Lime Pies!7 Ingredient VEGAN Key Lime Pies!

Oh man, these turned out so good and have me aching for spring. They’re:

Creamy
Tart
Sweet
Cold
Satisfying
Slightly crisp from the graham cracker crust
And a perfect light dessert

Mini Vegan Key Lime Pies!

You can either eat these straight from the freezer, or let them set out for 10-15 minutes to soften, which I preferred. Then they taste like true key lime pie! You’d never guess they were dairy- and egg-free. Enjoy!

Simple Vegan Key Lime Pies7 Ingredient Creamy VEGAN Key Lime Pies!!Easy 7 Ingredient VEGAN Key Lime Pies! #vegan #glutenfree optionalVegan Key Lime Pie! 7 ingredients, 2 steps and SO delicious

4.9 from 20 reviews
7 Ingredient Vegan Key Lime Pies
 
Prep time
Cook time
Total time
 
7 Ingredient key lime pie bites with a simple graham cracker crust! Perfectly tart, creamy and so satisfying.
Author:
Recipe type: Dessert
Cuisine: Vegan
Serves: 12
Ingredients
  • Crust:
  • 1 1/4 cups graham cracker crumbs (about 1 sleeve graham crackers)
  • 1/4 cup (4Tbsp) vegan butter, melted (such as Earth Balance)
  • Filling:
  • 1 cup raw cashews, soaked for 4-6 hours (or overnight), then drained
  • 3/4 cup light or full fat coconut milk, well shaken
  • 1/4 cup coconut oil, melted
  • 3-4 large limes or 6-7 key limes (1 Tbsp zest, 1/2 cup juice)
  • 1/3 - 1/2 cup agave nectar (depending on preferred sweetness)
Instructions
  1. Preheat oven to 375 degrees F and line a standard muffin tin with 12 paper liners.
  2. Add graham crackers to a food processor and process until you achieve a fine meal. Then add melted butter and pulse to combine.
  3. Distribute evenly among muffin tins and press down with a glass or spoon to flatten. Bake for 10 minutes or until golden brown. Remove and set aside to cool.
  4. Add all filling ingredients to a blender and blend on high (or liquify) until creamy and smooth. Taste and adjust flavor as needed, adding more lime zest/juice for more tart, or more agave for added sweetness.
  5. Pour filling into muffin tins and tap on counter to release air bubbles. Top with a bit more lime zest and loosely cover.
  6. Freeze for 2-4 hours or until firm. Remove from the freezer for 10-15 minutes to thaw before serving. Will keep covered in the freezer for up to 2 weeks, though best when fresh.
Notes
*Loosely adapted from Martha Stewart
*To keep this recipe gluten free, simply sub gluten free cookies in place of the graham crackers, OR use a walnut-date crust.
Nutrition Information
Serving size: 1 pie Calories: 216 Fat: 14 g Saturated fat: 6 g Carbohydrates: 21 g Sugar: 11 g Sodium: 106 mg Fiber: .8 g Protein: 2.8 g

 

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Comments

  1. Kelli says

    These look amazing and the perfect snack after dinner! Any ideas on what would work as an Agave substitute? Would honey or maple syrup work?

    • Dana Shultz says

      Oh of course! Try Fud (vegan), Blue Koi apparently has really great vegetarian options, Spin pizzeria has an amazing veggie pizza, if you’re a coffee fan you MUST go to Oddly Correct and Quay, and for veg-friendly breakfast options go to Succotash. Also, the Filling Station has amazing muffins, fresh juices, smoothies and coffee (and tea!) Hope that helps!!

  2. says

    Oooooh, I love these. They sound so bright and fresh for spring!

    (And btw, if you ever need key limes again, try Hy Vee. There’s a helpful smile in every aisle…and usually fresh key limes.) ;)

  3. says

    These little key limes pies are perfect! Everything about them. SO festive and perfect for spring. (which hopefully will come sometime in the next 1000 years.)
    I know how you feel – key limes don’t exist in Vermont, either.
    Pinning!

  4. Marcea says

    Hi, this recipe looks wonderful! I was wondering if you know a suggestion how to make this nut free?

    Thanks so much.

    • Dana Shultz says

      Marcea, I would omit the cashews and instead use 2 cans of full fat coconut milk to compensate for creaminess. Play with it from there to get the right consistency/sweetness. Hope that helps!

  5. says

    Tiny pies! EEEEEE! These look fantastic. I might try a version with some of the oranges that keep falling off our tree into the backyard before we can eat them all. :)

  6. Serena says

    They look absolutely insane! <3
    I MUST make them this weekend.
    And the colours in the photos, so vibrant. Gorgeous!

  7. says

    Since I like in cold Canada we don’t have access to Key Limes, except 2-3 times a year and they come from US. I laughed about your Martha comment. She is my bible, in a way :) I am flying to Florida next wk. Maybe I should bring this recipe and try to find Key Limes to make it. Thanks!

    • Dana Shultz says

      You should! let me know how it goes. And I agree, Martha is the queen of all domesticity. So much to learn from that woman!

  8. Sonja says

    OMG these are soooo good. I just made these and I am having a hard time stopping myself to just eat the filling with a spoon out of the blender :) Thanks for a delicious recipe!

    • Dana Shultz says

      Me? No way. YOU’RE the talented one. I fell in love with you and your blog over those perfect pumpkin pancakes. Food photography perfection. It’s a pleasure to finally “meet” you – thanks for saying hi, Kelly!

  9. Katie says

    These look great! I made the cheesecakes and loved them, so I know these will be good. If you have a Vitamix, the cashews actually get creamier without soaking. One thing, when you say you can’t find key lime pies anywhere, did you just mean key limes?

  10. Kacey says

    I made these last night and they are amazing. My son used the word “heavenly” when devouring his. Lovely! Thanks.

  11. MD says

    Did you use salted or unsalted vegan butter? I’m dying to make these! I love your website and photographs- so peaceful and calm, not to mention delicious!

    • Dana Shultz says

      Thanks! I used unsalted I believe. But it shouldn’t make TOO much of a difference. Hope that helps!

  12. Em says

    Can’t wait to make these! Do you use canned coconut milk or the kind in the the cartons? Not sure if there is a difference.

  13. says

    Smart, using the cup to press the crust! These look like the perfect spring-time dessert :) They do sell a key lime concentrated juice. Just FYI, though bottled citrus juice is never even remotely close to a freshly juiced lime or lemon. I did by some of the key lime juice though, and I put it in my fuzzy water :)

  14. EatPlanLove says

    Made these yesterday and they blew any cashew hesitations out of the water! Perfect balance of tart/ sweet and the cashews made a perfectly creamy base for the bright key lime flavors.

    I have no shame in mentioning that I froze 1/3 of the filling separately and ate it with a spoon ice cream style.

  15. Zunni says

    These look marvellous! I’d like to try making them soon. I’ll have to substitute sugar for the agave nectar though, as others in my family cannot tolerate the high fructose levels. How much sugar would you suggest to replace the nectar?

  16. Yvette says

    Stumbled across your blog and glad I did – it’s beautiful!

    These look amazing. However, I have a coconut allergy and can’t use anything with coconut in it. What could I substitute (I’m not vegan, but I’m pretty sensitive to almonds as well, so that won’t work)?

    Unfortunately, my coconut issues prevent me from making (and devouring) the pb mousse – any subs there?

    Thanks!

    • Dana Shultz says

      Hmm, I would omit the coconut oil (or maybe even sub in a small amount of Extra Virgin Olive Oil instead?). And sub rice or hemp milk for the coconut. Hope that helps!

  17. Stacie says

    Couldn’t wait to make these and I finally did. They are wonderful! Too bad our weather turned cold again, these would be great on a hot day! I’ll be making them again soon. Thank you!

  18. Jenny says

    Hi!
    I’m planning to make a lemon-coconut version of these this week, but I’m nervous about soaking cashews because I’ve never done it. I’m also planning to make a full-size cheesecake pan version instead of the minis. Do you have any suggestions for either of these tweaks?
    Thanks!

    • Dana Shultz says

      To soak cashews is simple. Just put them in a jar or bowl overnight and cover with water. Then drain just before use. Be sure not to soak too long (I try not to let them exceed 8-10 hours), or it can affect the taste. As for the pan, you’ll have no issues there! If it’s a springform it’ll pop right out. Hope that helps!

  19. Shauntel says

    I’m not a big Key lime pie fan, but my partner is.
    I’ve JUST finished making this and decided ” Hmmm, let me lick the spoon, see how it tastes…”
    I’m a convert. Officially. I NEVER comment on things like this, but I really had to stop washing the dishes and express my appreciation of this recipe.
    Thanks a million! I’ll be trying more of your recipes today.

    • Dana Shultz says

      Yay! That made my day. I’m not a huge commenter either so I know that you must’ve really enjoyed them to stop what you were doing to leave a comment. Thanks for sharing!

  20. ally says

    Made this in a lasagna dish rather than cupcakes and it was perfect. Do you think if I used fresh squeezed orange juice instead, it would come out as a creamsicle flavor?

  21. Belle says

    I first found these on food gawker when browsing various healthful Key Lime recipes after having an amazing “real deal” version at a restaurant recently. I finally got around to making last night… Sooo good! I used gluten free graham crackers and subbed Greek yogurt butter for vegan butter – delicious, and a good competitor to the “real deal” thing!!! Happy to have happened upon your site, can’t wait to try more light and easy treats!

  22. Jnee says

    Love the simplicity of this recipe and it has great potential. But I reccomend you leave out the coconut oil. Everything else tastes great frozen but come on now who wants any type of oil in something uncooked and frozen? Not a good mix. All other ingredients in this recipe make sense and work. Just wish I had followed my instincts on my first try and left out that coconut oil!

    • Dana Shultz says

      The coconut oil gives the pies an ultra creamy texture and also help it set up and hold together better. I put it in there for a reason but feel free to leave it out if you want. Hope that helps!

    • Abs says

      Jnee – did you try without oil? It would definitely affect the texture so interested to hear how it went…

  23. Vanessa says

    I made these for our Game of Thrones viewing party. My non-vegan friends had no idea they were vegan, and asked me to make them again, which I am tonight. They are great for summer. Highly recommend making these. Great recipe.

  24. Karen says

    Is the nutritional information for one of the mini pies or an entire 9″ pie? Also, has anyone tried this recipe with almond milk instead of coconut milk? Thanks!

  25. Katie says

    We just made this recipe as a pie, and it’s delicious!!! I’ll definitely be making the crust as written next time. (We did store bought). Yum! Thank you.

  26. Ellen says

    Hi Dana, I made these for a gluten-free dairy-free friend’s birthday tonight, and they are in my freezer now. They will be coming with me to a restaurant later. I am pretty new to GF baking and I was wondering if you’d recommend these be stored in the freezer or fridge at the restaurant this evening. I’m dropping them off about 3 hours ahead of time so I don’t want them to “melt” in the restaurant fridge. I appreciate any thoughts you might have! :) Thank you for the recipe, I taste-tested one just now and it was divine. My friend will love them!

    • Dana Shultz says

      Ellen, this particular recipe does do best in the freezer. You can set it in the fridge 1-2 hours before serving OR at room temperature for 30 minutes before serving. Too long in the fridge and it will get difficult to serve in proper slices BUT it will still taste good! Hope that helps. Good luck!

  27. says

    HI! I was just wondering if you have ever made this in the whole pie form, and if so does it still set up the same? Thanks! Looks delish!

  28. Cassie says

    I’m so excited to make this! I am wondering if the coconut milk should be from a can or a carton (bc they’re not always interchangeable, are they?-sorry kitchen/cooking illiterate!) Thanks for the recipe!!!

    • Dana Shultz says

      It would work! The first piece may be a little difficult to get out, but after that you should be golden!

  29. Sam says

    Hi- I have evrything I need for this but nowhere can I find miniature cupcake liners! Do you think that after freezing, if I take a pairing knife to the edges to loosen them, they’ll come out okay? (Still looking for those liners- i might have to order them online)
    Also, these are adorable and so perfectly bite sized. My boyfriend thinks he could eat a whole batch by himself….

  30. Nazifa says

    Hi! i’m loving your recipes so far! But I would like to ask will the texture of the filling change if I take out the cashews nuts? Or can they be substituted with something else?

  31. Robin says

    I just stumbled upon your blog. I’m in KC, too! You can find key limes right now at the Cosentino’s Market in Brookside. Can’t wait to try this!

  32. says

    Not sure how things work in KC, but in Canada virtually all graham crackers & graham cracker products contain honey. You can find them without if you’re lucky (most health food stores still can’t help you though), probably worth noting in case a non-vegan is making these for a vegan.

  33. Carrissa says

    I made these last week and they were so delicious! I used GF graham crackers because my boyfriend has celiac disease. This was also the first time I used Earth Balance (back before I was veg I used to HATE margarine with a passion, so it took me a while to warm to the idea) and I am seriously converted now. I put it on everything.

    Thanks so much for the yummy recipe!

  34. Cristin says

    I have cashew flour in my pantry, so I was wondering how much of the flour I would use, in order to substitute for the one cup of whole cashews. Would this substitution work?? So looking forward to trying the recipe!!

  35. Laura Frisk says

    I have tons of Meyer Lemons, would this recipe work as a lemon cheesecake, or would it be too tart? It looks absolutely wonderful with the limes, but I love making desserts with my lemons.

  36. Natalie says

    Dana!!

    My sister bought some key limes at the store and she said “Where are we gonna find a vegan key lime pie recipe?”

    I immediately said, “Minimalist Baker!”

    Thanks for making our key lime our dreams come true!!!

  37. Laura Frisk says

    I decided to make these with limes, instead of lemons as in my previous comment. Wow, they were fantastic! I had a dinner party and when I pulled these out of the freezer they got devoured very quickly. Thanks so much for sharing this easy and delish recipe.

  38. says

    What could you use besides Gram crackers ?ALL store bought cookies contain PALM OIL and as a Vegan ,i wont eat it because it is responsible for the death of thousands of animals :(

  39. says

    So happy I found your blog! I made these the other day and they were outstanding!

    I made them in a mini cupcake tin and dipped a few in chocolate. I stored them all in the freezer… they’re a great cold dessert to eat right now since it’s so hot!

  40. says

    Made this for the weekend. Did an almond cookie base – almond flour, oil, honey, salt – with a salty feel to combat the sweet-richness of the filling. Baked it for about 8 minutes. Cooled. Then filled and froze with the filling.

  41. says

    Made these a few weeks ago and haven’t gotten to write a review yet, so here I am. These key lime pies were great, however the filling was a bit too runny so I would add less coconut milk next time. Thanks for the recipe though!

  42. Aimee says

    Hi Dana,

    I’m so excited to make these for my dad – who loves key lime pie but does not understand why his daughter is vegan!

    One question, though, is the coconut milk meant to be the thick, syrupy stuff from a can or the milky, smooth stuff from a carton?

    Thanks so much!
    Aimee

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