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
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:
- Key West, Florida
- The Borden Milk company in New York
- Aunt Sally who cooked for a Florida millionaire
- 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).
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.
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.
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.
Oh man, these turned out so good and have me aching for spring. They’re:
Creamy
Tart
Sweet
Cold
Satisfying
Slightly crisp from the graham cracker crust
& A perfect light dessert
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!
7-Ingredient Vegan Key Lime Pies
Ingredients
Crust:
- 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)
Filling:
- 1 cup raw cashews (soaked for 4-6 hours or overnight, then drained)
- 3/4 cup light or full-fat coconut milk (well shaken)
- 1/4 cup coconut oil (melted)
- 3-4 large limes* juiced (3-4 limes yield ~1/2 cup juice)
- 1 Tbsp lime zest
- 1/3 – 1/2 cup agave nectar (depending on preferred sweetness)
Instructions
- 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.
Notes
*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.
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.
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!
Yay! Thanks for sharing, Caroline! xo
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!
Rose Chilibeck says
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!!!!!! :)))
Claire says
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.
Melloni says
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:)
Brianna says
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!
Ariella says
Could you substitute soy milk for coconut milk? And what could you substitute for coconut oil?
I wouldn’t recommend soy milk. Maybe almond milk? For the coconut oil, leave it out for a less creamy result, or sub olive oil.
Mary says
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!! :)
Omi says
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!
jackie says
Did you ever find out if tofu works in place of the nuts?
Michael says
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.
ah, thanks Michael! Glad you enjoyed these!
Graham says
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!)
It’s a sweet cookie-like cracker! Kind of like a sweet biscuit overseas!
Graham says
Thanks, Dana. I think I might have a substitute that I can get which is also gluten free so I’ll give them a go (they look so tasty!).
Helen says
Hi Graham,
Not sure whereabouts you are but if you’re UK based then the closest thing to a graham cracker would be a digestive biscuit. Am not sure whether these are gluten-free or not though.
Hope this helps
Sara says
Made these for the 4th of July celebrations yesterday. They were perfect!!! So fast and taste just like “regular” cheesecake.
Nice! Thanks for sharing Sara!
Jessica says
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!
Alyssa says
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!
Meredith says
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!
Yay! Thanks for sharing, Meredith!
JoAnn says
These look delicious! Can you substitute maple syrup for the agave, and if so, how much would you recommend? Thanks!
Asia says
I have made these several times… it’s a family favorite. Unbelievably delicious!! Thank you so so much for this phenomenal vegan recipe!
Yay!! Thanks for sharing!
Sarah says
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?
Yes! I’d use slightly less coconut oil. Maybe reduce it by 1 Tbsp. Let me know how it goes!
Mindy says
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!
Geetha says
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
felicia says
This recipe is unbelievable. Its just perfect, so delicious and it will be my favorite non chocolate dessert for a long time! xx
Heather says
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!
Isabel G says
Hi these look amazing!
What could I use instead of vegan butter?
Celena says
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 :)
Guy Rittger says
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.
Kelli says
This is one of the best vegan desserts I’ve made since going vegan! You have a new follower :)
TDeHaan says
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.
You can sub a more neutral oil next time, such as olive :D
Jillian says
Would grapeseed or almond oil work? Rather than using too much coconut? To me there is never enough but my bf doesn’t like coconut as much as I do.
Yes! Sub any neutral oil, grape seed being best.
Pygmymouse says
Coconut oil will have a better mouthfeel than olive oil, though. You might try refined coconut oil next time–it’s completely neutral-tasting! I use it all the time.
Thanks for sharing!
Amanda aka AmethystJean says
I agree, as other oils will just add to the liquid, while coconut oil helps it set.
Carol says
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.
Aimee says
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
Trina says
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!
Beth Steinberg says
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.
Leah says
So happy I found your blog! I made these the other day and they were outstanding!
I made them in a mini cupcake tin and dipped a few in chocolate. I stored them all in the freezer… they’re a great cold dessert to eat right now since it’s so hot!
So glad you enjoyed them, Leah! And thanks for saying hi! xo
charlotte says
What could you use besides Gram crackers ?ALL store bought cookies contain PALM OIL and as a Vegan ,i wont eat it because it is responsible for the death of thousands of animals :(
Laryssa says
Read the ingredients on graham crackers. Contains honey!
Thalia @ butter and brioche says
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.
Laura Frisk says
I decided to make these with limes, instead of lemons as in my previous comment. Wow, they were fantastic! I had a dinner party and when I pulled these out of the freezer they got devoured very quickly. Thanks so much for sharing this easy and delish recipe.
Natalie says
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!!!
Natalie says
Whoops! “Key lime pie dreams”*
Dang autocorrect
haha, yay!! Thanks for sharing the love. Hope you both enjoyed them!!
Laura Frisk says
I have tons of Meyer Lemons, would this recipe work as a lemon cheesecake, or would it be too tart? It looks absolutely wonderful with the limes, but I love making desserts with my lemons.
Cristin says
I have cashew flour in my pantry, so I was wondering how much of the flour I would use, in order to substitute for the one cup of whole cashews. Would this substitution work?? So looking forward to trying the recipe!!
Carrissa says
I made these last week and they were so delicious! I used GF graham crackers because my boyfriend has celiac disease. This was also the first time I used Earth Balance (back before I was veg I used to HATE margarine with a passion, so it took me a while to warm to the idea) and I am seriously converted now. I put it on everything.
Thanks so much for the yummy recipe!
Robin says
I just stumbled upon your blog. I’m in KC, too! You can find key limes right now at the Cosentino’s Market in Brookside. Can’t wait to try this!
Nazifa says
Hi! i’m loving your recipes so far! But I would like to ask will the texture of the filling change if I take out the cashews nuts? Or can they be substituted with something else?
Kendra says
I have made these at least 3 times now!!! They are so easy to make and awesome to eat!!!
Sam says
Hi- I have evrything I need for this but nowhere can I find miniature cupcake liners! Do you think that after freezing, if I take a pairing knife to the edges to loosen them, they’ll come out okay? (Still looking for those liners- i might have to order them online)
Also, these are adorable and so perfectly bite sized. My boyfriend thinks he could eat a whole batch by himself….
Use this method! No liners required.
Kelli says
I usually find the mini cupcake liners at walmart in the wedding section :)
Heather says
oops and i second the question about almond milk – would that be okay?
Heather says
would this work in just a regular pie dish or does it need to be spring form? thanks!
It would work! The first piece may be a little difficult to get out, but after that you should be golden!
Cassie says
I’m so excited to make this! I am wondering if the coconut milk should be from a can or a carton (bc they’re not always interchangeable, are they?-sorry kitchen/cooking illiterate!) Thanks for the recipe!!!
Alanna says
HI! I was just wondering if you have ever made this in the whole pie form, and if so does it still set up the same? Thanks! Looks delish!
Ellen says
Hi Dana, I made these for a gluten-free dairy-free friend’s birthday tonight, and they are in my freezer now. They will be coming with me to a restaurant later. I am pretty new to GF baking and I was wondering if you’d recommend these be stored in the freezer or fridge at the restaurant this evening. I’m dropping them off about 3 hours ahead of time so I don’t want them to “melt” in the restaurant fridge. I appreciate any thoughts you might have! :) Thank you for the recipe, I taste-tested one just now and it was divine. My friend will love them!
Ellen, this particular recipe does do best in the freezer. You can set it in the fridge 1-2 hours before serving OR at room temperature for 30 minutes before serving. Too long in the fridge and it will get difficult to serve in proper slices BUT it will still taste good! Hope that helps. Good luck!
Katie says
We just made this recipe as a pie, and it’s delicious!!! I’ll definitely be making the crust as written next time. (We did store bought). Yum! Thank you.
Yay! SO glad you enjoyed it, Katie. Thanks for sharing!
Karen says
Is the nutritional information for one of the mini pies or an entire 9″ pie? Also, has anyone tried this recipe with almond milk instead of coconut milk? Thanks!
One pie.
Vanessa says
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.
Nice! Glad you all enjoyed it.
Abs says
What oil do you use – refined or unrefined?
Unrefined.
Abs says
I don’t have any refined and haven’t been able to find, so have made without. Now firming up in the freezer but the mix tasted delicious going in!
Jnee says
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!
The coconut oil gives the pies an ultra creamy texture and also help it set up and hold together better. I put it in there for a reason but feel free to leave it out if you want. Hope that helps!
Abs says
Jnee – did you try without oil? It would definitely affect the texture so interested to hear how it went…
Belle says
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!
Oh good! So glad you enjoyed these, Belle. Thanks for sharing your modifications! Cheers :D
ally says
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?
Oooh yes! Try it and let me know how it turns out!
Shauntel says
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.
Yay! That made my day. I’m not a huge commenter either so I know that you must’ve really enjoyed them to stop what you were doing to leave a comment. Thanks for sharing!
Chantal says
Can I substitute Cashews for almonds?
We haven’t tried it, but if you do, report back on how it goes!
Jenny says
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!
To soak cashews is simple. Just put them in a jar or bowl overnight and cover with water. Then drain just before use. Be sure not to soak too long (I try not to let them exceed 8-10 hours), or it can affect the taste. As for the pan, you’ll have no issues there! If it’s a springform it’ll pop right out. Hope that helps!
Stacie says
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!
Yvette says
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!
Hmm, I would 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. Hope that helps!
Zunni says
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 would say use a little bit less than the recommended amount, then taste and adjust as you need!
Laura@ Fit Running Mama says
I need to make these RIGHT away– thanks for sharing!
Savannah says
Would cinnamon graham crackers work for this? They look SO delicious and lovely.
Sure! Just know it will taste like cinnamon. But if you’re OK with that, then I don’t see why not.
CakePants says
Wow – these are SO adorable, and I can’t believe they’re vegan, too!! Definitely pinning this to try soon :)
EatPlanLove says
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.
Haha, nice! So happy you liked this. Cashews are nothing to be afraid of! Glad you agree :D
Fit Missy says
These look delicious and your pics are amazing!
Will definitely have to make them
Chelsie says
Yum!!
Katie @ Produce on Parade says
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 :)
Em says
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.
Canned, but in this recipe, it doesn’t make a difference :D
Morgan Shankman says
so people used the carton milk and it worked fine, as it is not as thick!
want to hear about the results if this worked when others tried!
MD says
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!
Thanks! I used unsalted I believe. But it shouldn’t make TOO much of a difference. Hope that helps!
Tracy | Pale Yellow says
Martha has only been my go-to lady for most of my baking questions! Key lime cheesecakes have me gearing up for spring!
Kacey says
I made these last night and they are amazing. My son used the word “heavenly” when devouring his. Lovely! Thanks.
Whoop! glad to hear it! Thanks for sharing, Kacey.
Alicia@ eco friendly homemaking says
Oh my goodness these look so delicious! I am exited to try this recipe asap because we love key lime pie.
Jamie says
Could you substitute coconut oil for the vegan butter? Can’t wait to try these!
Yes!
Kathryn says
Oh so cute! Love the combo of creamy and tart filling and that crunchy graham cracker base. Pie perfection!
Lily (A Rhubarb Rhapsody) says
These look beautiful! Such a simple ingredients list too. Perfect for a weekend treat. :)
Stefanie @ Sarcastic Cooking says
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?!?!?!
Totally ;D
Katie says
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?
Ha, yes! That’s exactly what I meant. Thanks! Fixed.
Meriem @ Culinary Couture says
These are so Spring-y and fabulous…LOVE!
Kelly Senyei | Just a Taste says
So, so thrilled to have found your blog! You all are crazy talented and I can’t wait to explore more!
Me? No way. YOU’RE the talented one. I fell in love with you and your blog over those perfect pumpkin pancakes. Food photography perfection. It’s a pleasure to finally “meet” you – thanks for saying hi, Kelly!
Rosanna says
What else can I say? I’m drooling with this recipe!!! Another hit Dana.. Queen of recipes!
Maleeka says
Can I use regular butter instead of vegan butter?
Of course!
Sonja says
OMG these are soooo good. I just made these and I am having a hard time stopping myself to just eat the filling with a spoon out of the blender :) Thanks for a delicious recipe!
Yay!!!
LaCuisineHelene says
Since I like in cold Canada we don’t have access to Key Limes, except 2-3 times a year and they come from US. I laughed about your Martha comment. She is my bible, in a way :) I am flying to Florida next wk. Maybe I should bring this recipe and try to find Key Limes to make it. Thanks!
You should! let me know how it goes. And I agree, Martha is the queen of all domesticity. So much to learn from that woman!
Serena says
They look absolutely insane! <3
I MUST make them this weekend.
And the colours in the photos, so vibrant. Gorgeous!
Esther says
This are simply lovely. Will make them for sure. Thanks for sharing!!!
I’m also aching sooooo bad for spring! :)
Lauren @ Sassy Molassy says
This is amazing! I’m going to try and make them in the next few weeks. As always, the photos are gorgeous too.
*cue: blushing*… thanks friend!
Eileen says
Tiny pies! EEEEEE! These look fantastic. I might try a version with some of the oranges that keep falling off our tree into the backyard before we can eat them all. :)
Smart girl! Let me know how they turn out :D
Juliette says
I like desserts with lime, it give a pop of freshness in what can be quite heavy. Oh so delicious!
Exactly – these came out so light and refreshing thanks to the lime!
Lexi @ Lexi's Clean Kitchen says
These are stunningly delicious looking!!!!
Thanks, Lexi!
Marcea says
Hi, this recipe looks wonderful! I was wondering if you know a suggestion how to make this nut free?
Thanks so much.
Marcea, 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!
Abbie @ Needs Salt says
These little key limes pies are perfect! Everything about them. SO festive and perfect for spring. (which hopefully will come sometime in the next 1000 years.)
I know how you feel – key limes don’t exist in Vermont, either.
Pinning!
Dixya @ Food, Pleasure, and Health says
i love anything with lime flavor and how cute are these…
Enid says
Looks so so yummy! Any suggestions on making them gluten free?
Yes! Use a walnut date crust (I think I’ll actually go that route next time). See my vegan cheesecakes for the recipe -> https://minimalistbaker.com/7-ingredient-vegan-cheesecakes/
Enid says
Yay! Fantastic can’t wait to make them! Thanks for posting such yummy recipes!
Thank YOU for following and supporting what we do!
Alexandra says
Thank you for this alternative for the crust – the filling is divine but I am not too happy with the crust – it is still good but I am not taken by the Good Earth butter is crust. Thank you! The key lime tarts are so cute – I am made a batch for my house and I am taking a second batch to New Year’s open house tomorrow – served with raspberries.
Realtor_TaraFuller says
Try this maybe:
In a food processor chop 1-1/2c pecans and then add 1-1/2c chopped, pitted dates that were pre-soaked in hot water for 10 minutes and then drained; and 1/2 to 1 tablespoon of lime zest. Once mixed, press in a tart pan and chill. No need to bake.
Ali | Gimme Some Oven says
Oooooh, I love these. They sound so bright and fresh for spring!
(And btw, if you ever need key limes again, try Hy Vee. There’s a helpful smile in every aisle…and usually fresh key limes.) ;)
Thanks friend!
Kimberly says
I was going to say hy vee as well I used to see them there all the time when we lived in KC. Now we live in Detroit and I have to live with out hy vee and quick trip :(
Lindsay @ The Live-In Kitchen says
These are so cute! I’m headed to Kansas City for Go Blog Social next month. Do you have any good recommendations on where to eat? (I’m a vegetarian)
Oh of course! Try Fud (vegan), Blue Koi apparently has really great vegetarian options, Spin pizzeria has an amazing veggie pizza, if you’re a coffee fan you MUST go to Oddly Correct and Quay, and for veg-friendly breakfast options go to Succotash. Also, the Filling Station has amazing muffins, fresh juices, smoothies and coffee (and tea!) Hope that helps!!
Peggy Wilson says
Gratitude Cafe is also a very nice place, and centrally located in the arts district.
I’ve been! Super awesome!
Kelli says
These look amazing and the perfect snack after dinner! Any ideas on what would work as an Agave substitute? Would honey or maple syrup work?
Yes! Both would work :D
adam says
be warned that honey isnt vegan
Brie @ Entrée the Giant says
The crust to filling ratio on these is perrrrfect.
Kind of like I like my frosting – almost overtaking the cake ;D
Averie @ Averie Cooks says
Dana so creative & love the images! I have a KLP recipe coming in a week or so but not vegan and not this adorable :) pinned!
Thanks Averie! Can’t wait to see what you’ve come up with. I’m sure it’s gorg :D
lucy says
is the nutrition info for one little bite sized pie? i’m still making it either way :)
Easy, Healty and Yummy says
OMG, I have to try this. I love limes.. and this looks amazing! THanks for sharing…