7-Ingredient Vegan Key Lime Pies

Mouthwatering! I’ve been trying to eliminate dairy out of my diet and came across this recipe while browsing the world wide web in search of tasty vegan recipes. I couldn’t believe how delicious these mini pies turned out. Will be making more ASAP!

I made this!! Everyone loved it. I hand crushed the graham crackers because I don’t have a food processor. After I did it the hard way, my mother & grandma, in unison, pointed out I could have used a rolling pin to crush the graham crackers. Mother knows best! I was making these for her birthday and she absolutely loved them. She had requested a key lime pie and said “Oh, but you can’t eat that.” I replied, “I’m a vegan baking magician!” Lucky for me, this recipe lived up to my promises!
My pies were a little lopsided because I didn’t use a baking pan. So they weren’t visually perfect but still tasted heavenly!

I made these last year for xmas desert, I am making again this year, they are amazing, this year i might try in as a pie instead of individual serves

I made this tonight as a pie for guest. Absolutely delicious! Everyone loved it! I only made these slight modification: I used 3 tablespoons of coconut oil instead of 4 (a quarter cup), used lite coconut milk and 1/3 cup of sugar instead of the agave. This is a keeper! The texture was amazing ( I used my Vitamix). Thanks, Dana, for another great recipe!

I made these for the first time tonight and the flavor is amazing! My only question would be with the texture. It’s my first time using cashews for anything. When using my Ninja, the texture seemed slightly gritty still. Would it work to put the mixture through a very fine strainer first or would that mess up how it sets up? They are in the freezer still, so the texture may improve after they are fully frozen-I will eat them anyway because they are delicious!

I didn’t have vegan graham crackers so I subbed your oat-almond crust and it did the trick!
I also subbed in maple syrup and it didn’t do any harm, as far as I can tell.
I took these to a party and they were able to sit out for a while, and even sit in the fridge for a bit (hours, even!) without losing their shape.
My only complaint is that I didn’t taste and get the filling perfectly tasty before I froze them–I was in a rush–and I think it could have had more lime juice and more maple syrup than recommended in the recipe. They were a tad bland for my tastes.

Made these according to recipe. One sub was a different type of cookie/biscuit since graham crackers are next to impossible or too expensive in the UK. Loved the crust and flavor of the filling, sweet and tart/limey. The texture is just not doing it for me, it reminds me a bit of slightly melted freezer burned ice cream, and they do melt really quickly once taken out of the freezer. I love the idea of an individual key lime dessert, but don’t think I would use this filling again.

These are so so so delicious! We made these last year and they were a family staple for the whole summer! We had lost this recipe and I’ve just sifted through the whole internet to come back to this particular one. Well done!!

PS can we use regular milk instead of coconut if we aren’t vegan? Would that alter the taste?

This recipe couldn’t have been more disappointing. Don’t even bother attempting if you don’t have a Vitamix and a juicer. My Ninja blender yielded the yuckiest grainy filling.

I made these for my family last night. They’re so pretty and the flavor was wonderful. But the consistency of the filling was too ice- cream like; melty when picked up. For some of us they (having to serve it quite cold for the bites to keep their shape) caused teeth pain.

I used full fat coconut milk, light agave (1/3 cup was more than enough sweetness), and refined coconut oil. I put it all through my smoothie blender which turned out to be the perfect machine for it.

I want to find a way that I might “thicken” the filling so I may be able to serve them “cool” vs. “cold.” But I’m not sure what to use so that the flavor is not affected or the creaminess. Any suggestions?

I’ve made these a few times before as the recipe, and it’s truly one of my (and friends, and family) favorites. Just made a batch with meyer lemons instead of key limes, the walnut date crust, and a dash of maple syrup in place of agave. Delicious! Thank you so much<3

This might be the best dessert I’ve ever made. Key lime pie is my favorite dessert and since going vegan I’ve been wary of trying to make a vegan version because I was afraid it couldn’t come close to the real thing. But this IS key lime pie! I thought it would have a coconut flavor but I couldn’t task the coconut at all. I ended up making this as a whole pie instead of the minis. I brought it over to a friend’s house where I was the only vegan and everyone loved it. It was gone so fast. I can’t wait to make this again!

I hope you’re the executive chef in heaven!

Hoiidays are a fun time to try some new things so I searched for a vegan key lime pie recipe. If we search and MB has a recipe that gets tried first in our house. Made this today and it’s fabulous. I’m “famous” in my family for traditional key lime pies so this was a big find for my wife and I on our plant based eating journey.

I made it as a whole pie with some sliced strawberries on top. Delicious

Your recipes are consistently well conceived and tasty. We thank you for all you do.

Made these for my boyfriend as key lime is his favorite but he is not yet vegan. He LOVED them and requested that I make him a pie that he didn’t hv to share, smh. Lol. Thts what I’ll be doing today. It was his bday request but he was sick and wouldn’t have been able to eat it. Thumbs waaay up! Thx for ths simple recipe.

Thanks for the recipe! Tasted AMAZING!! Definitely going to make this again!

For Gluten-Free bakers:

I substituted Pamela’s mini ginger crisps for the graham. One box yielded a scant 1.5 cups cookie ‘dust’. My suggestion would be to reduce the melted butter to 2T, maybe 3T max. 4T results in a grease layer on the cookie crust. It’s almost like its being fried in its own fat rather than baked. I baked it in a 9″ springform for 15 minutes to try and drive out as much moisture as possible. Then I sprinkled a fine layer of rice flour to help absorbed even more of the grease-slick. I’m keeping my fingers crossed for the crust, but overall excited to try the finished product.

Um…I just licked the inside of my Vitamix. Can’t wait until they’re chilled and set. Wow!

I just made these for a BBQ I am having tomorrow. I had to try one to make sure they tasted alright. The taste was spectacular. Tart, sweet, creamy. I am just concerned that after I take them out to thaw tomorrow they will get all runny. I certainly hope not. When I tried one it was more like a frozen pie bite. Thanks for the recipe. It was fun to make!

6-7 key limes makes barely 1/4 of a cup. I gave up on this recipe after juicing 16 tiny, stinging limes and seeing that the crust burned on the edges and was still soggy in the centers. I’m willing to bet that the rest of the process would have been just as infuriating. I’ve never left a comment on a recipe before, much less an angry one, but I hate this recipe and right now I hate whoever wrote it.

I used coconut cream in place of the coconut milk and oil and also honey instead of agave (that’s what I had on hand) and they turned out awesome! Such a light, yummy summer dessert. Thank you for sharing!

I made these yesterday using mandarins that were on the verge of going bad instead of limes. I added a couple teaspoons of vanilla to get a “creamsicle” type flavor. So delicious! Can’t wait to try lime and lemon versions. I may also be concocting a mint chocolate chip version in my head :)

best key lime pie I’ve ever made! I didn’t have any cashews so I left them out. And I used honey the same amount instead of agave nectar. I also took granola and blended it up and use that with butter for a crust. It turned out fantastic!

I made these for my mom for Mother’s Day. She loves key lime pie and said this was the best she’s had. I opted to make one large pie rather than the individual portions. I used an 8.5″ springform pan and it came out perfectly!

Hi, It’s me again. I’m still making these little gems of deliciousness but this time I tried it with lemons. And guess what? AWESOME!!! Thanks again!

I really liked the flavor and they were super easy to make, but I’m wondering if I did something wrong. They set up really well, but when I set them out for 15 minutes they got soggy on the outside and stayed frozen in the middle. I’d consider them more of a frozen key lime treat than an actual pie. I was really hoping for that creamy pie texture and got a fancy ice cream bar. They taste good, though!

AMAZING!!!! I’ve tried other vegan lime pie recipes over the years and could never get it to turn out right. So when I tasted these, I about fell over in surprise at how yummy and flavorfully balanced they are! I used 1/4 cup honey instead of agave syrup, because that’s what I had in my cabinet. I love the lime kick. Gonna make a triple batch next time, because I eat these too fast.

This is a seriously freakin’ DELICIOUS recipe and my husband thanks you for it!!! LOL And I thank you too!!

Hey there, I’ve tried quite a few of your recipes and LOVE them but have had quite a bit of trouble with this one. My mixture seemed to curddel very quickly when I blitzed it and no amount of blitzing made it better, should I have mixed everything before adding the lime juice maybe? Rather than all at the same time. Gutted these have gone wrong they look so good! Any help very greatufly received!!! Thanks

Also, I didn’t have time to soak the cashews overnight. Soaked it in hot water for almost an hour or so. Worked just fine! ;)

Glad I found this. Sooooo good! Didn’t have agave, subbed it with light maple syrup. Worked great. Thanks for the recipe!

These were awesome! I am a huge fan of citrus flavors in general, and key lime pie is one of my favorite desserts, so I may be a little biased. A cousin tried one and found them too tart for her liking; so I might have to practice balancing out the sweetness before setting them to chill.
These mini pies were easy to make, and I’ll definitely be making them again. I learned a few things from my first attempt that may help others out:

-I live in Maryland, and was very surprised to find a bag of actual key limes in my grocery store in the middle of winter, so I thought I’d try them out. They’re tiny compared to typical limes, so be prepared to spend a bit more time juicing them. I also found that I was not able to get much zest from my key limes, so I’m not sure if that’s typical. I think I’ll try regular limes on my next batch to see how it turns out.

-I forgot to soak the cashews overnight, so my wife suggested boiling them for half an hour before processing. They seemed to work just fine, but I’m open to comments or suggestions if boiling the cashews is not recommended.

-If you have a lid you can use for your cupcake tin, I’d suggest using that instead of cling wrap to cover the pies. I always fumble cling wrap to begin with, so I’m sure most of the problem was on my end. As I was trying to cover the tin, sections of the wrap would sag and land in the pie filling. I’d have to lift the wrap and try to stretch it tighter to keep this from happening. After the 3rd time, I gave up and left them uncovered. Maybe a lid for a 13×9 casserole dish would be sufficient.

-We ate some of these the same day I made them, so they were not in the freezer for a super long period of time. As a result, the thaw time was very short – 10 minutes before the filling started to get really soft and runny again. Others sat in the freezer for a couple days before consumption, and the filling got very hard and ice cream-like. The thaw time for those was more like 30 minutes, and even the center was still a little stiff after that amount of time. So plan your thaw time accordingly!

I used this recipe for the 2nd time. This time, I substituted macadamia nuts and lemon juice. Delicious!

Yum! I made these and they were delicious! I’m going to try with other citrus fruit too! Lemons, blood oranges….