7-Ingredient Vegan Key Lime Pies

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.

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

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!

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!

Sprouts usually has key limes.

Can I substitute pecans for the cashews and, if so, do they need to be soaked?

But why did I have to preheat the oven………. :/

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

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.

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:)

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.

is it possible to make this as one whole pie rather than numerous little ones?

What are the recipe’s proportions to make a pie?

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.

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

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.

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

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!

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

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?

Thanks!

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!!!

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.

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

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.

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!

Hi. do you think this would work with Meyer lemons?

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!

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 :)

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!!

This was soooo good! I put it in a pre made organic graham cracker crust to be a pie instead and it’s amazing!

Thanks for the great recipe!

I gave this recipe a try and just absolutely delicious. I will definitely prepare again. Thanks

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!

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.

This looks great minus the fact that graham crackers aren’t vegan.

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

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?

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 :)

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.

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 !!!!

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.

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!

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!

WOOOZA!!!!! I made these and they are the BEST key lime ANYTHING I’ve ever tasted. SO tart, SO rich, SO creamy, SO perfect….I have now made them 5 times. Everyone loves them. It’s my new go to dessert for any occasion. Thank you, thank you, thank you!!!!!! :)))

Made these exactly according to recipe (except I subbed ginger snaps). Yum! After they set in freezer I left one in the frige for a day and I think the conistency was way better than frozen. Creamy and a little firm – much closer to key lime pie than when I ate them 10-15 mins out of the freezer. Also the coconut flavor was less pronounced when it was a little warmer (I want the flavors closer to key lime pie which contains no cocount). I willl definitely make again and play with the lime and agave amounts (I think I’d like more lime) and maybe a higher cashew to coconut ratio for thicker batter.

OH. MY. WORD. This was perfection in every bite! I have a severe allergy to dairy that gets me chugging a bottle of Benadryl any time I cave into dairy cravings. lol

Thank you for posting this:)

I just made this dessert last night for a large group of friends. it was a HUGE hit! Everyone loved it, and could not believe it was vegan! I topped mine with a dollop of Vanilla Cashew Cream. This recipe is defiantly getting saved!

Could you substitute soy milk for coconut milk? And what could you substitute for coconut oil?

Key Lime Pie is my all time favorite desert. I developed a cow’s milk allergy as an adult which of course meant I could not have true Key Lime Pie anymore. I was so excited when I found this recipe. It was FANTASTIC!!! Light fresh and so yummy! Thank you so much for sharing!!! I can finally enjoy Key Lime Pie again!! :)

Hi, do you have any suggestions about how I could adapt the recipe so the pies are more mousey and could be kept in the fridge? i was also wondering if I could sub the cashews for silken tofu ? Thanks!

Made two batches of these for a party yesterday and they seemed to be a hit! (I also ate several myself before they could make it out the door… oops.)

I used slightly more than 1/3 of a cup of maple syrup (didn’t have agave handy) and probably a bit more lime for the extra pucker factor.

Thanks for another great recipe, Dana! Your blog is one of my favourites.

Hi, I’d love to make these (my daughter is allergic to wheat and eggs). But I’m not from North America so I don’t know what a “Graham Cracker” is (even though it is my first name). Is it sweet or savory, and what is it made from?

Thanks for your advice Dana.

Graham (not cracker!)

Made these for the 4th of July celebrations yesterday. They were perfect!!! So fast and taste just like “regular” cheesecake.

This looks lovely! Thinking of making it as a big pie for a dinner party. Do you think that granulated sugar/sweetener would work in place of agave? Thanks so much!

Hello there! This recipe looks delicious and Im getting ready to make it now! But I wanted to check in about one of the ingredients. I picked up 2 cans of Coconut Cream at trader joes because thats all they had outside of coconut milk “beverage”. I imagine that it’s creamier than full fat coconut milk, SO…. do I need to make any changes to the rest of the recipe? Or can I follow it just the same? I didn’t find any previous comments about using this ingredient so hopefully you have some insight! Thanks!

I made these tonight for my son. We’re gluten-free here, and though someday I’ll try your walnut-date crust, I opted to experiment with the King Arthur gluten-free cookie mix as a crust because those cookies taste remarkably like graham crackers. It worked WONDERFULLY, and the key lime dessert recipe was a smashing success. We like our key lime pie a little on the tart side, so I used more than 1/2 cup of lime juice (but less than 2/3). We also used 1/2 cup honey. Thanks for the yummy recipe!

These look delicious! Can you substitute maple syrup for the agave, and if so, how much would you recommend? Thanks!

Would it be possible/advisable to substitute virgin coconut oil in for vegan butter in the crust? If so would the measurement be the same?

I don’t comment on recipes or post almost anything to facebook. Now, I’ve done both, because this recipe is so, so good…too good not to be shared. Thank you! It was worth every bit of effort zesting and juicing the limes. I ended up needing 15 keylimes to make 1/2 c. of juice. Maybe mine were unusually small. This is a new favorite of mine!

I am not a fan of key lime pie, but my son loves it. So, I decided to try your vegan version and OMG, I absolutely loved it. Thanx

This recipe is unbelievable. Its just perfect, so delicious and it will be my favorite non chocolate dessert for a long time! xx

Made these last night and just taste-tested one. So good!!!! I made the walnut date crust you linked to and the combo of everything together was delicious! I bought a whole bunch of key limes to juice and zest and keep in the freezer for when the urge hits!

Hi these look amazing!

What could I use instead of vegan butter?

I found this recipe online.. and I always loved key lime pie because of the sweet and tartness. I’m a big fan of miminalistbaker.com for dinner ideas, Thank you!!! I am making these for christmas.. I hope they are a big hit for my in laws :)

Made 24 of these last Sunday and they came out perfectly. Couldn’t get key limes but regular limes worked fine. Texture of crust and filling were spot on, and I kept things on the tart side by using only 1/3 cup of Blue Agave sweetener. My roommate wanted them a bit sweeter but I preferred them as they came out. Only issue I encountered was finding graham crackers without honey in them. Ended up buying honey grahams from Erewhon, which donates a percentage of their profits to fund bee conservation efforts. Will definitely make these again. Thanks very much.

This is one of the best vegan desserts I’ve made since going vegan! You have a new follower :)

Tried these this evening. I had to add quite a bit of extra lime juice to make these tart enough for me. Also, I used whole fat coconut milk, and I felt as though the coconut flavor really overpowered the lime. Maybe it’s because the coconut oil is also used? At any rate, I was a little disappointed in how little lime I tasted once these were frozen. It tasted more like coconut cream pie with a hint of lime.

Can’t wait to give this recipe a try tomorrow! How many muffin tin size does this recipe make? Also, have you tried this as a regular size pie? Was wondering if it set right in a bigger pie shell.

Hi Dana,

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

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

Thanks so much!
Aimee

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

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

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!

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 :(

its so hard to find a good recipe for a key lime pie! thanks for sharing this one, i definitely will be giving it a go in my kitchen.

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.

Dana!!

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

I immediately said, “Minimalist Baker!”

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

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.

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!!

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!

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!

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?

I have made these at least 3 times now!!! They are so easy to make and awesome to eat!!!

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….

oops and i second the question about almond milk – would that be okay?

would this work in just a regular pie dish or does it need to be spring form? thanks!

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!!!

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!

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!

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.

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!

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

What oil do you use – refined or unrefined?

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

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

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

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

Can I substitute Cashews for almonds?

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

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

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

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

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

Thanks!

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

I need to make these RIGHT away– thanks for sharing!

Would cinnamon graham crackers work for this? They look SO delicious and lovely.

Wow – these are SO adorable, and I can’t believe they’re vegan, too!! Definitely pinning this to try soon :)

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

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

These look delicious and your pics are amazing!

Will definitely have to make them

Yum!!

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

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

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

Martha has only been my go-to lady for most of my baking questions! Key lime cheesecakes have me gearing up for spring!

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

Oh my goodness these look so delicious! I am exited to try this recipe asap because we love key lime pie.

Could you substitute coconut oil for the vegan butter? Can’t wait to try these!

Oh so cute! Love the combo of creamy and tart filling and that crunchy graham cracker base. Pie perfection!

These look beautiful! Such a simple ingredients list too. Perfect for a weekend treat. :)

OMG I looooove key lime pie. I had an amazing piece down in Key West. I wanted to order another but I could just taste the calories. So happy I can eat like a bajillion of these and be totally healthy, right?!?!?!

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

These are so Spring-y and fabulous…LOVE!

So, so thrilled to have found your blog! You all are crazy talented and I can’t wait to explore more!

What else can I say? I’m drooling with this recipe!!! Another hit Dana.. Queen of recipes!