7-Ingredient Vegan Key Lime Pies

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Mini Vegan Key Lime Pies surrounded by lime halves

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

Fresh limes for making Vegan Key Lime Pies

Origins of Key Lime Pie

The exact origin of key lime pie and how it should be made are hotly debated topics. And we don’t claim to be experts. But from what we’ve read, there are several theories on its origin:

  1. Key West, Florida
  2. The Borden Milk company in New York
  3. Aunt Sally who cooked for a Florida millionaire
  4. Fishermen in the Florida Keys

The following recipe is our inspired, plant-based version of this creamy, tart pie.

Vegan Lime Pies

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).

Plate of lime zest for adding to Vegan Key Lime Pies
Soaking cashews in a jar for our homemade Vegan Key Lime Pies recipe

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 crackers for making a vegan 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.

Using a glass to press down graham cracker crust in muffin tins
Parchment-lined muffin tins filled with Vegan Graham Cracker Crust
Pouring Key Lime Pie filling into muffin tins for mini vegan pies

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.

Mini Vegan Key Lime Pies on a baby blue background
Chilled Mini Vegan Key Lime Pies resting on a baking sheet
Cutting board full of Vegan Key Lime Pies for a delicious dessert

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

Slightly crisp from the graham cracker crust
& A perfect light dessert

Stack of Mini Vegan Key Lime Pies made with graham cracker crust

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!

Close up shot of a Mini Vegan Key Lime Pie
Top down shot of a Vegan Key Lime Pie topped with lime zest
Stack of gluten-free Vegan Key Lime Pies
Partially eaten Mini Vegan Key Lime Pie on a cutting board

7-Ingredient Vegan Key Lime Pies

7-Ingredient key lime pie bites with a simple graham cracker crust! Perfectly tart, creamy, and so satisfying.
Author Minimalist Baker
Half eaten Mini Vegan Key Lime Pie on a cutting board
4.83 from 155 votes
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 12 (pies)
Course Dessert
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 2 Weeks



  • 1 1/4 cups vegan graham cracker crumbs (about 1 sleeve graham crackers as original recipe is written / GF for gluten-free eaters)*
  • 1/4 cup (4 Tbsp) vegan butter (melted // such as Earth Balance)


  • 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* juiced (3-4 limes yield ~1/2 cup juice)
  • 1 Tbsp lime zest
  • 1/3 – 1/2 cup agave nectar (depending on preferred sweetness)


  • Preheat oven to 375 degrees F (190 C) and line a standard muffin tin with 12 paper liners (as original recipe is written // adjust if altering batch size).
  • Add graham crackers to a food processor and process until you achieve a fine meal. Then add melted butter and pulse to combine.
  • 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.
  • Add all filling ingredients to a blender and blend on high (or liquefy) until creamy and smooth. Taste and adjust flavor as needed, adding more lime zest/juice for more tart, or more agave for added sweetness.
  • Pour filling into muffin tins and tap on counter to release air bubbles. Top with a bit more lime zest and loosely cover.
  • 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.


*You can sub 6-7 key limes in place of 3-4 large limes.
*Loosely adapted from Martha Stewart
*To keep this recipe gluten-free/grain-free, simply sub gluten-free cookies in place of the graham crackers OR use a walnut-date crust.
*Prep/cook time doesn’t include freezing.
*Nutrition information is a rough estimate.

Nutrition (1 of 12 servings)

Serving: 1 pies Calories: 216 Carbohydrates: 21 g Protein: 2.8 g Fat: 14 g Saturated Fat: 6 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 106 mg Fiber: 0.8 g Sugar: 11 g

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My Rating:

  1. Ashley says

    These are delicious! I tasted the mixture in the blender and wasn’t super excited, the lime flavor was not strong and I wasn’t sure how they would turn out. Everything came together so well and they are great! Perfect size for a little treat too.

  2. Sarah says

    These were really good. I used Trader Joe’s ginger snaps instead of graham crackers in the crust and it was yummy. The first couple I took out to serve were left out too long and they turned to soup, so I had to refreeze them. Am I to assume the maximum thaw time is 15 minutes, and you need to eat them mostly frozen? Thanks for a great recipe!

    • Support @ Minimalist Baker says

      Yum! Yes we suggest keeping them frozen until about 15 minutes before enjoying! We’re so glad you enjoyed them. xo

  3. Theresa says

    Your recipes are always so dependable so I was happy to find this. Working with what I had on hand I made a couple quick subs and it turned out great! Had a readymade nut crust I wanted to use up and a tub of frozen CocoWhip so rather than the 3/4 milk and 1/4c oil I used 1c of cocowhip. Subbed Santa Cruz organic lime juice (because I’m too lazy to squeeze and always have it on hand) and used 1/4c maple syrup since I’m sure the cocowhip has sugar in it too. Soaked cashews make such excellent cream! Can’t wait to try again but as minis as you did so it’ll be perfect freezer portions! Thanks for the adaptation!

    • Support @ Minimalist Baker says

      Amazing! Thanks so much for the lovely review and for sharing your modifications, Theresa!

  4. Mariah says

    Delicious! I have made the original recipe and have also adapted it to make a strawberry-lemon cheesecake. You can do all kinds of flavors with this, but including lemon or lime is important to get the tangy cheesecake flavor.
    10/10 will do again 👏

  5. Arnaly says

    I got all the ingredients except coconut oil! Agh!! Can I sub in melted earth balance instead of the coconut oil?! Making it for my sister who is vegan and GF while I’m visiting her from out of state!

  6. Alice says

    I have never left a comment on a recipe before but this was so amazing I absolutely had to! I did use sweetened condensed coconut milk and it was so so delicious !!! I think it may be one of the greatest desserts I have ever made. I want to keep the entire pie for myself but I also want to share how tasty it is with everyone I know! Thank you!!

    • Support @ Minimalist Baker says

      Whoop! We’re so glad you enjoy it so much, Alice. Thank you for taking the time to leave a review! xoxo

  7. Megan says

    Thank you so much for your help! I made the recipe using 1/2 package of silken tofu in place of the soaked cashews and it turned out WONDERFULLY! (I also replaced half of the graham crackers in the crust with crushed almonds, sunflower seeds, and pumpkin seeds for a little extra nutrition, and that worked perfectly as well). I will be making this again and again!

  8. Alanna says

    I made this with the walnut date base. SO GOOD. Creamy, delicious, citrusy, just the right amount of sweet. LOVE IT!

  9. Megan says

    We love your gluten free vegan recipes, but my kids are allergic to cashews! Could I maybe replace the soaked cashews in your recipes like this one with something like silken tofu or almonds? I’m sorry to ask, I’m sure it’s hard to come up with a substitute for a substitute but thought I’d try!

    • Support @ Minimalist Baker says

      Hi Megan, sorry to hear your kiddos can’t have cashews! The next best alternative would be macadamia nuts, but they don’t get quite as thick and creamy, so we’d suggest using less liquid or more macadamia nuts. Blanched almonds would be similar to macadamia nuts, but not quite as creamy. Silken tofu could work, but may require more adjusting to get the texture and flavor right. We’d suggest taking a look at this and this recipe for inspiration. Hope that helps!

    • Holly says

      Hello, I’m so excited to try this recipe! However, I do not consume any type of sugar. I plan on substituting agave with my favorite granulated Stevia, Allulose, erythitol blend. That said, I’m new to baking so how would that work with volume since your recipe calls for a liquid and I want to use a solid? Any adjustments to the liquid ingredients in this recipe? Thank you so so much!

      • Support @ Minimalist Baker says

        Hi Holly! You want the filling mixture to be creamy, smooth, and pourable. We’d suggest blending it up without adjusting any liquid ingredients first (just omitting the agave), and then adding a bit more coconut milk as needed to make it pourable. Hope this helps!

  10. Alex says

    I made this recipe with gluten-free scotch fingers, and I didn’t have as many biscuits crumbs as it called for (only 1 cup) but it turned out great still! When I tasted the mixture I exclaimed out loud “minimalist Baker never misses!”
    It’s not as rich as keylime pie, but it hits just about all the same notes.
    All your recipes are amazing! Keep up the good work :)

    • Support @ Minimalist Baker says

      Aw, so kind, Alex! Thank you for the lovely review and for sharing your modifications! xo

  11. Nina says

    I am here to report that while I have had this recipe in my internet bookmarks for years, today, Pi Day 2022, is the first time I have made these. I wanted to celebrate the day without feeling compelled to finish a whole pie in a week. Saw several comments about sweetened condensed coconut milk, which I only saw recently in a store and picked up out of curiosity. I used it in place of the agave, and it turned out fine. I didn’t stir the can quite thoroughly before measuring a scant ⅓ cup, but I like things on the less-sweet side. I also used Biscoff cookies in place of graham crackers, which provide some sweetness. I waited the minimum 2 hours before I consumed 3 of the frosty snacks in .14 hours. Happy Pi Day!

    • Support @ Minimalist Baker says

      Love that you made it for Pi Day, Nina! Thank you so much for the lovely review and for sharing your modifications! xo

  12. Shanda says

    Do you think you could leave out the coconut oil without a problem? Or would I need to add something in it’s place? I don’t like to cook with oil for health reasons…

    • Support @ Minimalist Baker says

      Hi Shanda, It adds creaminess, but you can omit it. We also have an oil-free version for the filling here. Hope that helps!

  13. Scot Granger says

    We planted a key lime tree several years ago and they now are producing so I wanted to try a key lime pie recipe. I’ve never made this before and it came out wonderful! Our little key limes are very acidic with a powerful taste. I juiced 6 of them for this first time but we all felt that 6 of them was just not enough lime. I would suggest starting with at least 7 to get more of the key lime taste into the finished product. Everyone wanted the recipe! These are great for an after dinner treat or with coffee in the am! It is hard to stop at just 2 at a time. This recipe is a keeper!

    • Sarah says

      It tastes great if you focus on the amount of key lime juice rather than the number of limes. The 1/2 cup mentioned in the recipe is perfect. I had tiny key limes and juiced my fingers off to get enough lime juice! I probably used at least ten limes.

  14. Eden says

    So great! I used two smaller limes and it was still deliciously limey. Definitely go generous on the butter for the crust. Thanks for the wonderful recipe!

    • Support @ Minimalist Baker says

      Hi Joanna! We haven’t tried this recipe without cashews so we cannot guarantee results, but perhaps macadamia nuts or silken tofu would be worth trying? Hope this helps!

    • Support @ Minimalist Baker says

      Hi Rebecca, other readers have reported making it into a whole pie with success. As written the recipe should make enough for an 8-9 inch pie pan. Hope that helps!

    • Support @ Minimalist Baker says

      They keep best in the freezer, not the refrigerator, thawed for 15-20 minutes before serving. Hope this helps!

    • Support @ Minimalist Baker says

      Hi Ashley, we haven’t tried it without cashews so we aren’t sure it will work, but perhaps macadamia nuts or firm silken tofu? Hope that helps!

  15. Krista says

    These were delicious! Making them again probably this week haha. silicone muffin liners worked great. Thanks for another wonderful recipe!

  16. Julie says

    I really enjoyed the flavor of these. I realized I didn’t have muffin tins, made a whole pie and it turned out great. I think in the future I will buy organic key lime juice and use that as I used to do for key lime pies before I went vegan.

    One question I have is: when blending , it seemed like I over blended and something turned grainy. Perhaps the coconut milk reacted with the lime juice or the coconut oil started to solidify? It added a strange texture. Has anyone else experienced this? In the future should I blend just the cashews until completely smooth, then add the remaining filling ingredients and blend vet briefly? Any suggestions would be appreciated ☺️

    • Support @ Minimalist Baker says

      Hi Julie! We’re so glad you enjoyed the flavor of the pies! We sometimes find that graininess can come from cashews not being soft enough. They should soak for at least 4-6 hours. You can also start them soaking in boiling water and then let them sit overnight for best results. Hope this helps!

  17. Darah says

    Could I substitute coconut oil for the crust instead of vegan butter? How would that effect the consistency?

    • Support @ Minimalist Baker says

      Hi Darah, We haven’t tried it, but think coconut oil would work well! Let us know if you give it a try!

  18. Larissa says

    Like usual, another successful and delicious recipe to add to my recipe collection! I had leftover pie dough and decided to make Minimalist Baker’s key lime pie. The only issue I had, there wasn’t enough lime flavor. I used seven key limes, but nothing a lime simple syrup can’t fix!

  19. Daniela says

    Wow, this was delicious. Refreshing with very clean ingredients!! I used all the same measurements to turn this into one 9in pie, with just a tad bit more like juice and crust- I used Schar Honeygrams for GF. Everyone went up for seconds, I’m sure if there had been two pies they both would’ve been eaten. Will definitely make again, thank you so much for this recipe!

    • Support @ Minimalist Baker says

      Yay! We love to hear this. Thanks for the lovely review and for sharing your modifications, Daniela! xo

  20. Marissa says

    Trust the process!!

    I used lemons instead of limes for my recipe and it came out delicious!
    I will note that initially when I tasted the product out of the blender, I was not convinced of the final result. I ended up adding additional ~2-3TBSP of lemon juice and the lest of another half lemon, along with a pinch of salt. After this I was STILL hesitant that these would turn out great.

    After time in the freezer- I was amazed out how delicious these treats were! I will definitely be making them again for friends and family in the future.

    • Support @ Minimalist Baker says

      Yay! We’re so glad they turned out well in the end. Thank you for sharing, Marissa! xo

  21. Neha says

    Super easy, and super delicious. I’m such a fan of citrus desserts but they usually have eggs. This vegan version is my go to now. I substituted agave with maple syrup, and used regular butter for the crust; had no issues! Thanks!!

  22. Laura says

    Tastes amazing, but being more of a crust person myself, i could have easily doubled the recipe for the crust. I found it wasnt quite enough and was left with quite a lot of topping spare.

    • Support @ Minimalist Baker says

      Hi Laura! Thanks for the kind review, hopefully you can make them again with the perfect amount of crust! xo

  23. Stephanie B says

    Can I use simple syrup instead of agave? I need to keep it vegan for a friend but don’t want to buy a bottle of agave I’ll never use. Thanks!!

    • Support @ Minimalist Baker says

      Hi Stephanie! We wouldn’t suggest using simple syrup here as it might be too thin, but maple syrup would be a good substitute if you have that on hand. Let us know how it goes if you give it a try! xo

    • Support @ Minimalist Baker says

      Hi Andria, you can for more thickness/creaminess, but it’s not essential (unless using an especially watery brand).

  24. Miriyam G says

    I made this as a whole cheesecake, instead of little portions. Like so many of the recipes on this site, it was OUTSTANDING! Much better than the dairy version. Texture is smooth, luscious, rich, creamy — and the lime is just perfect. Thank you. I’ve already been asked to make another.

    • Support @ Minimalist Baker says

      Yumm, sounds amazing!! Thanks for the lovely review, Miriyam, we’re so glad you enjoyed! xo

  25. Mya says

    So delicious. Barely able to wait on it to thaw out to eat! Followed the recipe exactly and they were perfect! Wonderful treat for summertime.

  26. Joe says

    I made it using a full cup of sweetened creme de coconut and eliminating the oil. Creme de coconut is solid at room temp. It’s full of sugar and additives though.

    • gen:) says

      Joe, i LOVE this idea!
      Did you also cut back on agave (sugars) due to the sugar content of crème de coconut ??

    • Support @ Minimalist Baker says

      Hi Dany, the crust is baked in step 3. The filling is then added on top of the crust and does not need baking – it sets up in the freezer. Hope that clarifies!

    • Alexandra Labunets says

      You preheat the oven for the crust outlined in step 3. The actual filling sets in the freezer.

  27. Evelyn says

    I just made this and worried because the mixture was delicious but quite runny. Will it firm up in freezer?

  28. Nancy says

    Such a simple recipe that yields delicious results. I used the zest I freeze and bottled Key lime juice and am very impressed with the taste and texture.

  29. Luka says

    Very delicious! I know these pies are not theoretically mini cheesecakes, but they are close to them and definitely the best of all I have tried! The only downside is thawing time — I wish I could eat them straight out of the freezer.

    • Support @ Minimalist Baker says

      We’re so glad you enjoy them, Luka! Thanks for the lovely review! Waiting is definitely the hardest part =)

  30. Antesa says

    I have a question. I have a can of condensed coconut milk I bought a while ago to use for this sort of thing. I see someone asked if the cashews replaced the condensed milk and the response was yes! Can I do that with condensed coconut milk you think? If so, how much condensed milk would I use instead of cashews? Is it 1:1?

    • Support @ Minimalist Baker says

      Hi Antesa, sorry for any confusion! The cashews, coconut milk, and sweetener together have a similar effect to sweetened condensed milk. But we aren’t sure on exact proportions. Let us know if you do some experimenting!

  31. Wendy Pedersen says

    I’m really looking forward to trying this! I’d like to make a ginger snap crust- any ideas on how to do it?

    • Support @ Minimalist Baker says

      Hi Wendy, we haven’t tried, but we think swapping out the graham crackers with ginger snap cookies could work! Let us know if you try it!

  32. Chris says

    Delicious! I used 1/2 c of honey (instead of agave because I had it already) and didn’t change anything else and everyone loved them! I’ve made several recipes from your site previously and all of them have been total winners on my first attempts and I truly appreciate that!

  33. CAROLINA says

    Hi. I just made it. I made it in a full pie version. The flavor is perfect, super delicious. I have a little problem: after waiting 20 mins outside the freezer, the corners get completely liquid while the rest of the filling is completely frozen, like bad ice cream texture, I was hoping a mofe creamy texture, what could I be doing wrong? I followed the recipe exactly as it is written. I used the “normal” coconut milk, the one that comes in a carton, the one you would use for smoothies or cereal should I use the can one instead? Thanks.

    • Jasia says

      Hi Carolina, did you have to double the recipe in order to have enough filling for a whole pie? Or was the original recipe enough?


  34. Anahita says

    This was so delicious! I made it for New Year’s Eve, and everyone fell in love with it. But I didn’t make it to small pieces. Just one big pie. Thank you for the recipes and happy new year 🥳

    • Support @ Minimalist Baker says

      Yay! We’re so glad everyone enjoyed it. Thanks so much for the lovely review and Happy New Year! xo

      • Allison says

        Hi! I haven’t made this yet but it sounds delicious and I’m excited to try it! Question though, what does adding the soaked cashews do for the filling? Is that basically replacing the condensed milk that is usually in key lime pie?

  35. dacaja says

    absolutely delicious. highly recommend to anyone reading this. i’d double the graham cracker tho because the crust is a bit thin. thank you for the delicious recipe!!!!

      • Sapan says

        Made this yesterday. So easy and so so yummy! The proportions seem perfect! A quick question – after freezing it, can we keep it in the fridge rather than in the freezer. Even with 20 minutes of thawing, it feels a bit like an ice cream pie. Do you think it would gain some of the softer texture and keep while in the fridge?

        • Support @ Minimalist Baker says

          Hi, this particular recipe does 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!

  36. Valeria says

    I love citrus desserts. I just don’t like all the eggs they require. This was perfect! So simple to make. So refreshing. I doubled the recipe and made a whole pie to give away and made a dozen of the mini’s, pretty much for myself (two left in freezer…sigh). I have been eating them daily. Not sharing how many a day. My toddler had one and gave it a thumbs up and ate every last bit. So did I. Thank you for the deliciousness.

  37. Chris says

    Followed this recipe to a tee, but the filling mixture came out too liquidy and wouldn’t bake. What could I be doing wrong?

  38. Juliet San Nicolas de Bradley says

    This was so delicious!! I only put a small bit of zest on the top because I didn’t want it to be too tart, and I soaked the cashews in boiling water for 40 minutes instead of overnight. Highly recommend!!

  39. Jane says

    These are AMAZING! I made them tonight for my non-vegan parents and they loved it!! I subbed maple syrup for the agave and quick-soaked the cashews for about 30 minutes with boiling water and it worked just fine. They reminded me of Hail Merry tarts! Will definitely be making these again!!!

  40. Meera Pamidi says

    I’m not a strict vegan (I just try to eat mostly WFPB), but just FYI this recipe would technically not be vegan unless you specify / seek out graham crackers without honey. From what I can tell, many traditional graham crackers contain honey. I’m getting ready to make these this weekend and I’m excited!

  41. Mandy Ross Screven says

    What can I use to substitute for the coconut oil? We eat #wholefoodsplantbaseddiet sugar & oil free. I’ve used unsweetened applesauce to replace in other recipes of yours, would that work in this one?

    • Support @ Minimalist Baker says

      Hi Kathy, You could try subbing vegan butter for the coconut oil. Or you could omit the coconut oil (or maybe even sub in a small amount of Extra Virgin Olive Oil instead?).

    • Alyssa says

      This looks amazing and I’d like to try it for my boyfriends birthday, any recommendations for crust baking time if using a 9 inch round pan? I’m thinking it may take more like 15-20 mins?
      I’m assuming it doesn’t and they are more for texture, but does the cashew flavor come through at all? I love cashews but he isn’t big on them, but I’m more keen on your recipe than others I’ve been skimming.
      Thanks for any advice!

      • Support @ Minimalist Baker says

        Hi Alyssa, yes, we’d say increase the bake time. Maybe start with just 5-10 more minutes though and check! The cashew flavor is not noticeable and we find they are the best for texture.

  42. Teresa says

    This pie was amazing. I used swerve instead of the agave to keep the sugar confined to the dates in the crust. Thank you for this delicious recipe. I needed dairy free as my breastfeed baby is sensitive to milk and this worked great.

  43. Cyndi says

    I loved how easy this recipe was and the look and texture were perfect. However, there is a bitter taste that’s different than tart (I used the recommended amount of agave, then more, then more). Next time I make it, I’m going to use just the JUICE of 3-4 limes, rather than blending the entire limes into the filling. In fact I wonder if that’s what the recipe meant to say?

  44. noey says

    wow good! made this as written, except I put it in a loaf pan so i could serve at a b-day party as a “cake” and everyone loved it, even the no-vegans! all that plant based fat makes it so creamy and delicious and gives the mouth feel of a super rich, decadent yet bright and summery tasting treat! thank you!

  45. Nadine says

    I have made this recipe twice with a few modifications in the last couple of weeks and this is what I learned:
    – I used a small springform pan instead of a muffin tin which worked just fine (and it fit in my freezer)
    – It is delicious with either lemon or lime but I actually prefer it with lemon as it reminds me of my favorite ice cream from my child hood (Cornetto Bottermelk)
    – Desodorized coconut oil works great if you prefer a more subtle coconut taste
    – The filling was quite runny but set just fine in the freezer
    – After the pie was fully set, I put individual pieces in the fridge to thaw and they held up perfectly

    In summary: Thank you for this wonderful and versatile recipe! I think I will make it again this weekend and add some strawberries. 😋

    • Support @ Minimalist Baker says

      Thanks so much for sharing your experience and modifications, Nadine! We’re so glad you enjoy them!

  46. Lisa Marriott says

    Just made them for the 2nd time (the first didn’t last a week). I shared with a friend who had this to say: OMG!!! This is so good. You could win a prize for these cakes. Ate it unfrozen but still cold.

    I think definitely better defrosted (as I tried them both ways) works perfect with Maple Syrup and I used only 1/3 cup – totally sweet enough. Made with light coconut milk the first time and it was great. Using full fat this time as it is what I have in the house. Thank you and I am sure these will be a go too for me for a long time!

  47. Sandrine Messier says

    This recipe is fantastic! It’s so easy to make, pretty quick (once the cashew is soaked) and taste incredible. vegan or not, it will be appreciated by everyone! I’m sure will be making these again, like in a few days!

  48. Valhallalily says

    I make this perfect recipe often and it just gets better and better! I always use the date and walnut crust and everyone I share with loves it :) I’ve tried different coconut milk, and usually the issue I have is what coconut milk is available at the store at the time. Of the few I’ve tried, the one I’ve had the most success with is Native Forest. The pies are creamier. Though my goal is to keep the nutrition high and cals low, when I added a little more agave, it seemed super delish. Love love love this recipe! Thank You for sharing :)

  49. Savannah says

    Do you want the coconut milk to separate so you can only use the stuff at the top and not the water or do you want to make sure that the cream is well mixed in with the water?
    Im going to try and make this today!

  50. Kerri says

    These were amazing! I have always had trouble with cashew-based things being chunky, because I don’t have the best blender. But I tried Mylk Grade cashews and they worked perfectly!

    My cupcake liners were pretty thin, and the coconut oil from the crust baked through and then stuck to the pan when I froze them- dunking the pan in warm water for a little helped get them out.

    I also made a chocolate-crust raspberry-filling version, which was so good!

  51. LA Tracy says

    I didn’t have limes, so I used a combo of blood oranges/lemons and it was scrumptious! I also used 1/2 of the sugar–I used maple syrup, instead of the suggested agave nectar. I also didn’t have raw cashews nor time to soak, so I used roasted/unsalted and brought the cashews to a boil and then turned off the stove and let the cashews soak in the hot water for 15 minutes or so. Even with all these substitutions, it turned out so good. Thank you!!

  52. Charlotte says

    I made this with Digestive biscuits instead of Graham Crackers as they are hard to find in UK. Came out amazingly. Added a few more cashews than recipie suggested as needed slightly thicker filling.
    Had amazing feedback from family!
    Thanks for the recipe, will be definitely making again!

    • Support @ Minimalist Baker says

      We’re so glad everyone enjoyed it! Thanks so much for sharing, Charlotte! xo

  53. Lina says

    Love this recipe! Made it a few months ago and had a craving for it today so getting my ingredients ready 😍key lime pie was my fave thing ever and I thought I’d never find a good replacement when I went dairy and egg free—until I made this! Thanks you!!

  54. YB says

    Recipe tastes amazing but we just had an issue with the Graham cracker crust crumbling easily after freezing. Any suggestions on fixing that? It’s just not holding together we’ll. The filling is amazing!

    • Support @ Minimalist Baker says

      Hi! We would suggest adding more oil/butter to the crust next time. Hope that helps!

  55. Nicole says

    This was yummy, but definitely best when fresh like it says – the pieces after the first day aren’t as good texture-wise and take quite a bit of time to thaw to a good consistency.

  56. Kimberly says

    I made these today. Substituted honey instead of agave. Also, I added extra cashews to make it thicker. Very good and super satisfying dessert. Thank you!

  57. Molly says

    So glad I made these! I used bottled key lime juice. The best! Haven’t had key lime pie/ cheesecake in a while. Great recipe!!

  58. Ariana D. says

    My boyfriend bought too many limes, so I wanted to give these babies a try! I couldn’t find “traditional” graham crackers at my store, so I used honey teddy grahams instead. I also mistakenly bought mini cupcake liners…so I oiled the cupcake pan before adding anything. Everything turned out SO good despite my substitutions! I used maple syrup since I didn’t have any agave. I was slightly worried it would taste too much like maple, but you can’t even tell! Thank you so much!!

  59. Pia says

    I was really looking forward to making this, but sadly did not turn out as expected. The base is great, and very tasty. Sadly the filling is very crumbly rather than soft, so not sure what went wrong :-(
    Might give it another try, but probably will go back to your other amazing recipes!

    • Support @ Minimalist Baker says

      So sorry to hear that was your experience, Pia! It sounds like there wasn’t enough liquid? Did you make any modifications?

    • Support @ Minimalist Baker says

      You could try adding the filling back to the blender and add more cashews. Did you make any modifications? And did you use the US customary or metric measurements? We want to make sure there are no errors in the recipe.

      • Selina says

        Unfortunately, the filling was super runny. I’m from Germany so I used the metric measurements, there may be an inaccuracy there. Gonna try to save it with some agar agar now and see how it turns out.

        • Support @ Minimalist Baker says

          Sorry to hear that, Selina! We double checked the metrics on the filling and they seem to be accurate. Did you measure out the amount of lime juice or just use 3-4 limes?

          • Selina Hardt says

            I just used 4 limes without measuring, so maybe that was the issue. I ended up just blending more cashews into the mixture until it was creamier and the pies turned out great!

  60. Lorna says

    This recipe sounds scrumptious! But I don’t have agave nectar. Do you have any ideas for a substitute? Thanks!

  61. Pei Nagy says

    Can I substitute agave syrup with regular syrup? It is hard to find Agave or Maple syrup in Thailand. Thank you.

    • Support @ Minimalist Baker says

      Hi Pei, we’re not sure what you mean by regular syrup? Corn syrup? We haven’t tried it, but it might work. Let us know if you do some experimenting!

  62. Ali says

    Hi, I was wondering if you want to make this in a pie dish instead of cups will this same recipe work?

    Thank you!


    • Support @ Minimalist Baker says

      Hi Ali, we think it would work to add it to a traditional 9-inch pie pan. Let us know if you try it!

  63. Melissa says


    I am looking to make these key lime pies today. I had a quick question- for the coconut milk do you use the one in a can or a carton. I feel like the can has a higher fat content. And wasn’t sure when you specified shaking it well that the fat separates from the milk and that’s why you have to shake it well so it mixes together.

  64. Jitka says

    I made these using 6 limes and more zest with 1/3 cup agave for extra punch of flavor. The second time around, I also mixed a cup of whipped up bean water in the filling. It made the density lighter and expanded the filling amount a little. Great recipe! It’s a hit in our household, and so quick and easy to make!

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review and for sharing your modifications, Jitka. We are so glad you enjoyed this recipe! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  65. Michael says

    I mixed and matched a bit, using his filling recipe and your date-walnut crust recipe. It worked like a charm and it is delicious!

    • Support @ Minimalist Baker says

      Thanks so much for sharing, Michael. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  66. Trish says

    Recipe is a keeper? I made in silicon muffin tray so they easily popped out and no wrappers required. I subbed digestives for Graham crackers and only used 60ml maple syrup. They came out lovely and tangy, thanks so much for the recipe.

  67. Angie says

    I made this in a nine-inch glass pie plate and it was fabulous. I simply pressed the graham cracker mixture into the bottom of the plate and baked for about 13 minutes before adding the filling. I used coconut cream and 1/3 cup agave. After freezing for about 3 hours I left it on the counter for 15 minutes before slicing. It was a hit! All in all a yummy, fresh, creamy lime dessert. Thank you!

  68. Karen Diaz says

    I’m planning to make these tomorrow. Whole Foods has a Raw Agave Nectar and a Light Agave Nectar. Which should I use? Thanks!

      • Rylee Mathis says

        These are super yummy but the filling wouldn’t stiffen up after freezing :( I wonder if I soaked the cashews too long or got the measurements wrong somehow.

        • Support @ Minimalist Baker says

          Hm, that’s possible? Or were they not drained thoroughly? One other idea would be if the coconut milk didn’t have a high enough fat content.

  69. Gerard Bonner says

    So I have tried to make a key lime pie without dairy, but bakeing it using sweetened condensed coconut milk, any thoughts or suggestions?

  70. Anna Murray says

    Does the pie taste at all of coconut? I’m0 hoping for a sinply lime flavour so hoping not. Or is there any other milk I can sub the coconut for?

    • Support @ Minimalist Baker says

      Hi Anna, it will have a slight coconut taste made the way the recipe is written. You could try omitting the coconut oil (or maybe even sub in a small amount of Extra Virgin Olive Oil instead?). And sub rice, cashew, or hemp milk for the coconut. Hope that helps!

  71. Bailey says

    These were very tasty, especially the crust (who doesn’t love Graham crackers!) It’s like a lime flavored cheesecake…which is sort of the definition of key lime pie I guess. I just wish these would stay solid at room temp without being freezing. They’re almost too cold to eat, like ice cream, or they’re still very cold but melty at room temp for 20 minutes. Good flavor but wish it were more of a key lime pie/cheesecake texture. I used full day coconut milk too hoping they would shape up better

  72. Sarah says

    So simple yet so delicious! I used 1/3 cup palm sugar syrup instead of agave since I didn’t have any and it still tasted great and was perfectly balanced for tartness and sweetness. Even the kids (aged 7, 10 & 12) loved them! I’ll definitely make these again.

  73. Avni Levy says

    These turned out great, even with light coconut milk :) I ran out of agave so I used 1/4 cup maple syrup plus a couple of tablespoons of agave. Even my fussy husband liked them. Thanks for the recipe!

  74. Laurie says

    I made these today for tonight’s dinner and I will be making them again and again! Instead of the graham cracker crust, I made a walnut and date crust (borrowed from the match cheesecake recipe.) It was all soooooo good! I added a smidge more lime juice and put some more lime zest on each one (which, BTW, I did in ramekins.) Everyone loved dessert but none more than I. THANK YOU DANA!

  75. Jessica says

    I’ve made these before and loved them. Fast forward to the present: my son has a cashew/pistachio allergy. Have you experimented with other nuts or ingredients in place of cashews? Thanks!

  76. Ali Margo says

    This is an easy, refreshing, light dessert that’s easy to make and great for entertaining because the mini-pies are so much fun for guests to eat and the kids loved it too. I love that it’s so healthy, and pretty with the lime zest for color. I made these twice and the second time I didn’t have any graham crackers, so I used my son’s honey nut o’s cereal and added some cinnamon. I also used coconut oil instead of vegan butter and really liked the way it turned out. A new family favorite!

  77. Zainab says

    Hi! Loved loved loved the taste. I had a hard time getting them to fully harden (even froze overnight). Would it be better to use the top of the coconut can (not shaken) or sub for coconut cream to get the key lime part to harden better?

    • Support @ Minimalist Baker says

      Hi Zainab, coconut milk brands tend to vary in their fat content, so it sounds like maybe the brand you used was on the lower fat end. You could definitely try coconut cream next time or a different brand of coconut milk. Let us know how it goes!

  78. Chris says

    I’m not a vegan but this recipe does pique my interest I may have to try this one and see how it turns out if I don’t like it may be my sister-in-law will

  79. Avi says

    What can I substitute for agave nectar? I am diabetic and try to avoid agave and similar ingredients !! Key lime pie is my favorite dessert and I make adjustments when I can. Could you help me our on this one!! I would greatly appreciate your help!! Avi in Ashqelon,Israel

    • Support @ Minimalist Baker says

      Hi Avi, we haven’t tried other sweeteners in this recipe and can’t guarantee they would work. Stevia might work, but will yield a different taste and may require modifying the amount of liquid ingredients. Let us know if you do some experimenting!

    • Ericka D says

      DANA GIRL, this was nothing short of amazing. I’m going to keep thus short. My husband LOVED IT. My children LOVED it. I used coconut cream that’s all I had and I used agave and a little coconut sugar (because I ran out of agave during this bloody quarantine), nevertheless it turned out pretty dang good. We love all the recipes from your site that we have tried! My husband is weird about vegan so I have to kind of sneak it in on him. Thanks for the recipe and next time I will make sure I have evert single ingredient! Be safe and keep the recipes coming!

  80. Sophia says

    ABSOLUTELY LOVED IT! It was so delicious and very light and refreshing. Would definitely make again with lemons next time for another fun flavor. Maybe adding cinnamon to crust and pumpkin purée could make pumpkin pie??? Presentation isn’t the most beautiful but it is so worth it!

  81. Mary says

    I have made this recipe over 10x and it’s always so delicious, tastes rich without milk! I follow the recipe for the lime cashew filling, but make a gluten free date nut crust in a one layer 8×8 pan. I have varied the crust to include oat date nuts and think most any fav crust would work as the filling is the star! Thank you so much for sharing this recipe!

  82. Jessica says

    Just updating my question about making this in a springform pan. I did it and it was delicious! The crust did not work for me and I ended up using a gluten-free oatmeal, pecan crust recipe I had which worked really well with this. It was delicious and perfect for a hot summer day dessert. Highly recommend!

  83. Jacq Moor says

    Made this for Mother’s Day and it was such a HIT- even with all the “normal” eaters haha! Considering this family is one giant picky-eater, this was a massive success. Next time I’ll have to make it gluten-free :)

  84. Jessica says

    Hey- I just had a quick question.
    Could I make this as a pie in a springform pan with the recipe as-is, or would I have to adjust the recipe?

    • Support @ Minimalist Baker says

      Hi Jessica, we haven’t tried it, but we think that would work! Let us know if you give it a try!

    • Tammy says

      Did anyone try this in a spring foam pan to make an actual full size pie? I was going to make one for the 4th using this recipe but want to make sure it turns out (or I wasted time and money.)

  85. Shannon says

    This is absolutely delicious. You’d never know you were eating cashews. My husband loves key lime pie and I decided to make it for him BUT not tell him it was VEGAN! I served it to him and he said it was delicious and he loved it. Then I told him……he said “no way this is cashews!” I used key limes but I used about 15 of them to get 1/2 cup. I’d make this again and again and again! DELICIOUS ?!

  86. Ashley M Cooper says

    Hey! I am making my mom this special dessert for mother’s day and I was just wondering if I make them tonight and we have them tomorrow would that be okay?

  87. joe says

    great recipe, but the image files on this page are crashing my browser. any way to shrink the file size without losing resolution?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Our resolution is actually pretty low. So perhaps try restarting your browser and making sure it’s updated.

  88. Kate says

    Thanks so much sharing this! Going to make it for my sister’s bday/ mother’s day! Can I use a spring form instead of making minis ? Should I then double the recipe?

    Thanks again!

  89. Chrissy says

    Made this for Easter/Passover and it was a hit! I made one large pie instead of mini pies and didn’t change a thing. All were shocked it was vegan! Thanks :)

  90. Amanda says

    These are awesome, I’ve made them for two separate occasions and they are great!

    I added maybe like 75% of the recommended agave and at least 2-3 times the lime zest because I like tangy.

    These are really fun little treats for dinner parties!

  91. Lori says

    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!

  92. Kelly S. says

    This recipe was stupid simple an so delish! I have a question regarding the cashews. My filling was a bit grainy. Do you think it’s because I didn’t soak them overnight? I just let it sit in pre-boiled water for 20 minutes. Other than the grainy texture, I loooooved it!

    • Support @ Minimalist Baker says

      Hi Kelly, that could definitely be the case! Another idea would be that it did not get blended long enough or the blender was not powerful enough. Hope that helps!

  93. Laurel says

    I want to make these, but was just curious if these “pies” were mini-cup cakes or regular size? They look small in the photo.
    And does the recipe yield 12?

  94. Candice Crawford says

    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!

  95. Natasha says

    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

  96. Jennifer Matoske says

    This looks yummy. Glad it can be made in a 9 inch crust since I already have one. Keylime juice can be found bottled in most major grocery store chains. I’ve used it for years in Keylime pies and it taste perfect!

  97. Ale says

    Hi! it sounds/looks delicious, can’t wait to make it and eat it! one question: do you think I could use coconut condensed milk instead of coconut milk? thanx!

    • Support @ Minimalist Baker says

      Hi Ale! While I think that could work, we haven’t tried it and can’t say for sure. If you experiment with it, report back on how it goes!

  98. Katy says

    Hi, these look lovely and delicious. Will they melt, like into a messy puddle, if left out on the table at room temperature for an hour or so? I wanted to include them in a dessert bar spread but didn’t know if they needed to be kept cold unless immediately planning on eating!

  99. Liz Herbes says

    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!

  100. kennedy walker says

    Does the key lime filling stay set when it thaws? I am looking to use this as a macaron filling – but it will have to stay set at room temp. Thank you for such amazing recipes!

    • Support @ Minimalist Baker says

      Hi Kennedy! The filling in this recipe thaws when left out at room temperature so I probably wouldn’t recommend it for that.. This recipe might interest you though? Good luck!

  101. Amanda says

    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!

    • Support @ Minimalist Baker says

      Hi Amanda! We are sorry that you didn’t achieve a creamy texture using your Ninja. I am not sure running the mixture through a strainer would work, but if you give it a try, report back! Might I recommend this filling next time? It’s become my go-to and is much creamier!

  102. Elizabeth says

    I want to pre-make these for a party. If I put them in the fridge the day before to defrost, then set them on the party table day of, will they melt or hold their own? I don’t want to serve them frozen. My experience making vegan cheesecakes has been that they don’t lose their shape when defrosted, but I need to check here, so I don’t run into disaster!

    • Support @ Minimalist Baker says

      Hi Elizabeth! We recommend taking them out 10-15 minutes to thaw before serving to ensure they keep their shape, but you should be okay to take them out a bit before that. Let us know how it goes!

      • Elizabeth says

        Thanks. So, if I put them out and leave them out for, say, an hour or two, (it’s a very large party, and people will come and go for desserts), they might lose their shape and fall apart?

  103. Karen says

    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.

  104. Carolyn says

    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.

  105. MadeThese says

    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?

  106. Kim says

    I am 1st excites to hear you are in kc! Me too.
    2nd….new to cooking gf and vegan. When I soak cashews do I have to allow them to dry? Or just drain and blend? Thanks.

  107. Lucy McNellis says

    I have been eating gluten and dairy free for a long time (decades) and have been craving key lime pie.
    So, I made these key lime pie bites ~ the flavor is fantastic! for the crust I did the alternate walnut-date crust which is the bomb!! SO GOOD!! But the consistency of the filling is a bit odd. ? wondering what one could do to make it creamier? I used a food processor rather than a blender because i didn’t think a blender would work as well, but perhaps i should use both.? Would coconut cream be better than coconut milk?
    any thoughts? Next I’ll try the lime pie bars which sound delicious too!
    Thank you @ Minimalist Baker!

    • Support @ Minimalist Baker says

      Hi Lucy! I would try with a blender next time to achieve a creamy texture. Additionally, you coconut cream should work (though we haven’t tried it!)

  108. Hurley says

    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.

    • Support @ Minimalist Baker says

      We are sorry to hear you didn’t have success using your Ninja blender, Hurley. Better luck with the next recipe!

  109. Andee says

    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?

  110. Liz says

    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

  111. Bridget says

    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!

  112. Misty says

    Hello!!! I was just wondering if the coconut oil you use is refined or unrefined before I attempt these little beauties on Monday ?! THANK YOU♥️

  113. Tom says

    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.

    • Support @ Minimalist Baker says

      Yay! We are so glad to hear this, Tom! Thanks for sharing the love + we are glad it was a holiday favorite!

  114. TAsh says

    OMG I just made these for Xmas day (tomorrow) & I don’t think they are going to last, They are AMAZING!!!! I cant wait to share them with my non vegan family!
    I absolutely love all of your recipes, you are my go to blog for Vegan recipes!

    • Support @ Minimalist Baker says

      Hi Heather! You could try macadamia nuts! Or 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!

  115. Flo E. says

    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.

    • Support @ Minimalist Baker says

      Hi Allie! You could try subbing vegan butter for the coconut oil. Or you could 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.

  116. Laura says

    Hi Dana, Can I sub maple syrup for the honey and use olive oil instead of coconut oil (similar to some of your other cheesecake recipes)? Can’t wait to make, thanks!

    • Support @ Minimalist Baker says

      Hi Laura! Did you mean in place of the agave nectar? In that case yes you can. You can substitute a small amount of Extra Virgin Olive Oil instead of the coconut oil!

  117. Just Friends Bakery says

    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.

  118. Lisa says

    Hi! Just to clarify, are these meant to fill 12 regular-sized cupcakes, or are they mini? I see it says regular-sized muffin tin in the recipe, but there’s mention of mini-sized in the comments. Thanks!

  119. Lori says

    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!

  120. Jessica says

    These look delicious! Are we supposed to use canned coconut milk or coconut milk beverage from a carton? Thanks!

  121. Keylimey says

    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.

  122. Emily Fewel says

    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!

  123. Cherie Ticknor says

    The filling ingredient of 3-4 limes doesn’t state what to do with the limes. In parenthesis i see you have 1 Tbsp zest, 1/2 cup juice. Is this what we use in the filling or do we peel the limes and add the whole lime to the filling mixture? Confusing.

  124. Niki says

    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 :)

    • Christina says

      I just made this recipe in a 7″ springform pan, and thought it was the perfect amount for a full pie! It was just the right depth, about 1/2″ of crust, and 2″+ of filling on top.

  125. Sam Olsen says

    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!

  126. Tania Di Nardo says

    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!

  127. Linda York says

    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!

  128. Kate says

    Hi! I was wondering what purpose the coconut oil serves in the filling, and if I can make the recipe without it

  129. Missy says

    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!

  130. Marissa says

    I’m making this now! They sound easy, awesome, and I LOVE key lime pie. However, if your graham crackers have honey in them, then they’re not vegan. The brand I found in my grocery store has honey. Fine for me, but many vegans don’t eat honey.

    My question is whether they will remain solid at room temp or if they have to be frozen/cold.

  131. Julie says

    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.

  132. Tara says

    I made these a while back and they were SO delicious! I mean, words can’t even describe how heavenly they were. I’m planning to make them again next week, but could you suggest a substitute for the agave? Would maple syrup work or do you think the maple flavor would overpower?
    Thanks for all your amazing recipes!

  133. Linda York says

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

  134. Brittany says

    Made these for the first time and they’re delicious!!!!!!! Thank you!! Question though, these little bits must be kept in the freezer or can they be kept in the fridge after the initial freezing??

    Thanks again!

  135. Sarah says

    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

  136. Kas says

    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! ;)

  137. Kas says

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

  138. Claire says

    Looks so Yummy!
    My daughters have several allergies and one major one being peanuts and all tree nuts.

    Just wondering if you would recommend a nut free option?

    Many Thanks,

  139. Shareen says

    Hi. I just tried making these. I tried using a food processor instead of a blender and the filling never got creamy. Had chunks. Was it the device I used? Or could it have curdled? Lol. I’m freezing them now. Lumps and all.

    • Christina says

      I had the same issue using a food processor instead of a blender, despite processing for almost 10 mins total, they had a slightly grainy texture.

      Also, I didn’t entirely melt the coconut oil, and I think it being partially solidified made the texture a bit off. Will definitely try blending next time!

  140. Vashira says

    I really love this recipe. I’ve made it over 6 times already. I was wondering if boiling the cashews would have the same affect ask soaking overnight. I watch a TV show where a guy made vegan alfredo sauce and he boiled the cashews to soften them. I’ll try it out sometime and let people know about my findings (Unless someone has already used this method and can tell me how it turned out).

  141. Ryan says

    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!

  142. Mad says

    Do you think using sweetened condensed coconut milk would work instead of coconut milk, oil, and sweetener? I’ve got a lot of the stuff and am trying to find uses for it.

  143. Sara says

    Hello! These looks delicious, I’m excited to try them!
    Also, I’m wondering if you would mind if I used your photograph of the graham crackers for a Halloween costume. Long story, but I need a picture of a graham cracker and I don’t have any and hate to go buy a box to take one picture. :) Thanks!

  144. Geke says

    I want to make 1 pie out of it, how big should my pie tin be? :)
    I wanted to make key lime pie in forever, but I just don’t know which recipe to follow. Think I’m going for this one with my own crust ;)
    Oh and where I live we only have normal limes.. is that bad for the taste of the pie or..?


  145. Chelsea says

    I am seriously impressed with this recipe. I followed it to a T, and it came out amazing. I cannot believe it is vegan!!

  146. Helaine says

    I made this for some friends the other night who are the farthest from vegan you can be and picky eaters on top of that. They loved this and so did I! I added more lime than the recipe called for to give it a bit more tartness and made one tart rather than individuals but other than that I followed the recipe. Thank you for sharing, I will definitely make this again.

  147. Chloe says

    I tried this recipe and i was very skeptical, i thought it would taste weird and like cashews… but it turned out to be one of the best key limes pie I ever had ! I decided to make one pie, not several small ones, and it worked out fine. Thank you for this amazing recipe that I will obviously make again:)

  148. chris brzezicki says

    Careful that you choose Graham Crackers WITHOUT HONEY. Most have honey and milk powders like whey. Oddly enough Honey Maid original grahams are vegan. They’re my go-to.

  149. Kate says

    Great recipe, I made it for mothers day brunch. I doubled the recipe and and made one large tart and a half tray of mini muffin size.

  150. Matilde says

    I’ve got a suggestion! Try these with oreo crust instead of crackers… I promise you won’t regret it ;)

  151. Barry says

    My name is Barry – and I want advice on a better substitution for the coconut + cashew.
    I was just in the Florida Keys for my 59th + my wife’s 56th B’days – in the last 7 days.
    Key lime pie, just love it, but it’s so risky.
    I keep KOSHER. I’m LACTOSE intolerant, + I’m an O+ Blood type.
    Between the “Eat right for your blood type “diet + Haylie Pomroys “Fast Metabolism” – I’ve eliminated – yeast,flour,wheat,white + brown sugar, potato’s,pasta, certain vegees + fruits, pork-obviously, + shell fish, peanuts, including peanut butter and CASHEWS, + COCONUT !
    Last year 2015 – Oct/Nov/Dec + 2 1st 2 weeks of Jan – I lost 15 # on the Blood type.
    This year,2016, Feb /Mar I lost an add’tl 7 # from the Fast Metabolism diet.
    I’ve dropped from a 34 to a 32 waist. And I’ve donated all of my entire old wardrobe.
    And I’m still going strong. My goal – by the end of July – be a 29 1/2″ waist.
    And be roughly 130 # // last year I weighed 168. // And I’m 59 years young.
    Can somebody please make a recommendation for substituting the cashews + coconut? I’d love to make a key lime pie…..and eat it too , w/out the fuss.

  152. Ana says

    Hi Dana, this looks very interesting. Im just wondering if I can quick soak yhe cashews instead, like the one in raw cheesecake recipe? Thanks! :) ana

  153. Pixel says

    This is a fantastic recipe. Even people who can eat dairy and love normal cheesecake thought it was wonderful. I’ve made it with lime and with lemon. It probably needs the sharpness of citrus to cut the richness but I’m going to try other variations too!

  154. Christina Garcia says

    What if I wanted to baked it as a whole pie for a party? What would you suggest for cooking times? Thanks

  155. Morgan says

    When I made this, the filling mixture seemed like it was curdled? I couldn’t get it to be smooth and creamy looking. The taste is great, but the texture is horrible. Do you know what I could do to keep the curdling from happening (granted, my food processor is probably on its last legs)?

    Maybe the coconut milk should be the boxed/drinking kind, and not the canned kind?


  156. Kristaa says

    So so good!! I made these for a dinner party last night and it was such a success! I used 1/3 cup maple syrup and more lime zest. Defiantly making them again!!!

  157. Stacey says

    Is there anything I can use instead of vegan butter? I am currently in the outback in Australia and do not have access to earth Balance.

  158. Mila says

    Where I live they don’t sell graham crackers, so do you know about how much/many cookies I should use? As the sleeve sizes might be different. Thanks

  159. Maddie says

    This tastes amazing. It’s creamy and melts in your mouth. Taste just like a key lime pie. But instead of using vegan butter for the crust, I used coconut oil. In addition, instead of squeezing all the limes, I used a bottle of lime juice and just used the zest from 1 lime.

  160. jamnjulz says

    Wow! These are absolutely delicious! I thought I had all the ingredients when I started, but my little stinkers ate all the graham crackers. I improvised with a pecan/walnut crust made with coconut oil and organic sugar. My family really enjoyed….thank you!

  161. Kasey says

    These look perfect for my vegan grandparents!
    However I’m wondering how much the taste of coconut comes through.
    Would these still be delicious for someone who isn’t a coconut fan?

    Thank you so much!

  162. Susanna says

    Hi Dana,
    thanks a lot for the lovely recipe. Will try to make these for a dinner party tomrorrow. Do you think the recipe also works as a “pie”, meaning in a big pie dish or would I have to change something?

    Greetings from Finland :)

  163. Shawna Bay says

    These were really delicious!! I also wanted to let others know that there was no coconut flavor detected at all. I wondered about that and didn’t read anything with reference to it either way. Thank you!! This was my first recipe off your site and I can’t wait to try more!!

  164. Katie says

    I loved this! SO easy and perfect! If you follow the recipe exactly they will be amazing – I honestly think anyone struggling isn’t using real key limes which is KEY for the taste! I whipped a little sugar with the remaining coconut milk for a faux whipped cream topping. Thanks for this recipe!

  165. Melanie says

    Wait! What?! You mean to tell me that The Minimalist Baker is in KC?! No way! That’s so exciting! I LOOOOVVVVE your recipes! I took your beet humus recipe to a meetup recently and they loved it! I’d love to meet you and learn how you come up with your recipes. Do you ever go to vegan/vegetarian or other meetups? Will you be at the vegan Oktoberfest this weekend? I know my friend Kelly of thekellygallery.com would love to meet you as well.

  166. Jacqueline Sneed says

    I am going to try to tweak this recipe into less fat. Can soy cream cheese or tofu replace the cashews?

  167. Leah Hamilton says

    How long will these stay okay out of the freezer? I am going to a birthday party with my daughter and it’s ‘bring a plate’. If I popped these out of the freezer and took them in a cooler to the party, would they theoretically be okay sitting on a table for an hour or two? Or are they just going to melt everywhere?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I’d say they’ll keep up to 2 weeks. And they are fine 1-2 hours at room temp. They will be soft, but still good!

  168. Jacqueline Albir says

    This looks amazing! How do you store it? In the fridge or freezer? I am making it tonight but it’s for a dinner tomorrow. Can’t wait to feast :)

  169. Marie says

    I have made these several times, and they always turn out beautifully. Like home-made vegan ice-cream. I’ve used lemons instead of key limes to save money, and sprinkled toasted coconut on top. I think pomagranate would be a good one to try.

  170. Amanda says

    I am absolutely in love with this recipe. I suggest it to my friends. It’s a perfect tart and sweet fresh dessert. My boyfriend who is a non vegan loved it and thought it was the best key lime he has ever had! He then asked for another one and then another one… Soon they are all gone and I make them as much as I can. I made a different healthy key lime recipe before and it turned out terrible. This recipe is definitely a keeper and I will keep making it !!!!

  171. Janet Paula says

    I love this recipe but have a problem with it. As I don’t have much room in my freezer, is there something that can be added to the recipe (like arrowroot powder, agar agar flakes, etc.) in order for me to be able to keep it in the fridge. Thank you so much for your attention to this matter.

  172. Caroline says

    I made these last night for a cookout we went to today, and o-m-g!!!! I’m not even that big on dessert usually but I loved these! They were not too sweet and the lime and coconut flavor combo was perfect. It was the first time I did anything with soaked cashews (I’m newly turned vegan after being vegetarian for the past 21 years) and it will not be my last! Everyone else loved them too and asked about ingredients etc. cause they were fascinated that a vegan dessert could taste so good (hehe) I’m going to try many more of your recipes (esp desserts) in the future cause YUMMMMMMM!

  173. Rachael says

    I made these tonight for my boyfriend’s birthday- they came out fantastic!! He is not a lover of coconut, so I used So Delicious brand light coconut milk (which has a very mild flavor), and swapped the coconut oil for canola. They taste perfect straight from the freezer!