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


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:

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:

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 18 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.
Recipe type: Dessert
Cuisine: Vegan
Serves: 12
  • 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)
  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.
*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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  1. 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!

  2. 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.

  3. 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!

  4. 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!

  5. 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!

  6. 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….

  7. 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?

  8. 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!

  9. 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.

  10. 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!

  11. 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!!

  12. 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.

  13. Natalie says


    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!!!

  14. 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.

  15. 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 :(

  16. 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!


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