7-Ingredient Vegan Key Lime Pies

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 🥳

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!!!!

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.

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!!

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!!!

Simply delicious!! I also made the whole pie and it’s just wonderful! Thanks for this great recipe!

This are a delicious and easily made vegan summer treat. I added extra lime for more tartness.

THESE! ARE SO GOOD!!!! 10/10 exceeded my expectations

Made these today with regular limes. They are wonderful!

This was SO good. I made it for 4th of july weekend and it was a hit with the family!

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.

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!

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. 😋

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!

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!

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 :)

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!

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!!

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!

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!!

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.

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!

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!!

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!!

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!

My teenage son made these.
They were excellent.
Thanks

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!

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!

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.

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!

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

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!

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!

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!

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!

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!

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!

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 :)

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 ?!

I just made these and my husband and I love them. Delicious! I will make these again.

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

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 :)

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!

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

I hope you’re the executive chef in heaven!

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

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

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

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

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

For Gluten-Free bakers:

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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