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.
Rakshathi Basavaraju says
Irresistible recipe!!!! Can you make this with maple syrup instead of agave nectar?
We’re so glad you enjoy it! That should work well!
Ashley Hulbert says
Any alternative option to the cashews due to an allergy? I know that’s a big ask but worth checking. Thanks!!
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!
Krista says
These were delicious! Making them again probably this week haha. silicone muffin liners worked great. Thanks for another wonderful recipe!
Woohoo! Thanks so much for the lovely review, Krista! So glad you enjoyed!
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 ☺️
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!
Leigh says
Do you have any suggestions about a substitute for agave nectar?
Hi Liegh, we’d suggest maple syrup or honey (if not vegan).
Sher says
Amazing recipe! Light, easy, and delicious. Thank you!
We’re so glad you enjoyed it, Sher! Thank you for the lovely review! xo
Darah says
Could I substitute coconut oil for the crust instead of vegan butter? How would that effect the consistency?
Hi Darah, We haven’t tried it, but think coconut oil would work well! Let us know if you give it a try!
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!
Thanks for sharing your experience, Larissa! So glad you enjoyed it overall!
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!
Yay! We love to hear this. Thanks for the lovely review and for sharing your modifications, Daniela! xo
Karissa says
What kind of coconut oil do you use? Refined or unrefined? I don’t like the coconut taste.
Hi Karissa, in that case, we’d suggest using refined.
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.
Yay! We’re so glad they turned out well in the end. Thank you for sharing, Marissa! xo
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!!
Amazing! Thank you for sharing, Neha! xo
Rachel says
These look and sound amazing! Can you advise, will they keep for long in the freezer? All the best.
Hi Rachel, they will keep ~2 weeks or up to 1 month.
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.
Hi Laura! Thanks for the kind review, hopefully you can make them again with the perfect amount of crust! xo
Laura says
I will most definitely be making them again- this time i’m going to try adding peach juice to the topping to make a key lime peach pie!! xo
Sounds delish!
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!!
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
Andria says
Do you need to add more cashews if you use light coconut milk (canned)?
Hi Andria, you can for more thickness/creaminess, but it’s not essential (unless using an especially watery brand).
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.
Yumm, sounds amazing!! Thanks for the lovely review, Miriyam, we’re so glad you enjoyed! xo
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.
We’re so glad you enjoy them, Mya! Thank you for the lovely review! xo
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 ??
Dany says
Step 1 : preheat Oven
step 6: put in freezer
To cook or not to cook, that is the question…
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.
Evelyn says
I just made this and worried because the mixture was delicious but quite runny. Will it firm up in freezer?
Hi Evelyn, yes, it will firm up. Let us know how it turned out!
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.
Yay! We’re so glad you enjoyed them. Thanks for sharing, Nancy! xo
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.
We’re so glad you enjoy them, Luka! Thanks for the lovely review! Waiting is definitely the hardest part =)
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?
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!
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?
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!
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!
Whoop! We’re so glad to hear it, Chris. Thanks so much for the lovely review!
Katie says
Thanks! I don’t have agave and was hoping someone had a good sub
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.
Ah, the coconut milk is likely the issue. This recipe requires canned coconut milk.
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?
Thanks!
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 🥳
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?
Yes, exactly!
Deborah Corrao says
This was PERFECT! Absolutely Delicious and I have been making it a lot for several months for company!
We’re so glad you enjoy it, Deborah! Thanks so much for the lovely review! xo
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!!!!
We’re so glad you enjoyed it! Thanks so much for sharing! xo
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?
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!
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.
We’re so glad you both enjoy this recipe, Valeria! Thanks so much for sharing! xo
Jane says
Hi! Do you know if pine nuts would work as a substitute? My daughter is severely allergic to cashews and basically all tree nuts :( pine nuts are ok though! Thanks!
Unfortunately we don’t think the flavor would be complimentary. But we haven’t tried it. What about macadamia nuts? Or perhaps silken tofu?
Rebecca says
What would your ratio cashews to silken tofu be?
Hi Rebecca, we’d suggest using this recipe as a guide. Hope that helps!
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?
Hi Chris, sorry to hear that was your experience! It sounds like your coconut milk might not be thick enough? We’d suggest canned full-fat for best results.
Valeria says
Hi-You only need to bake the crusts. Once the crusts cool you can pour the filling in crust and place in freezer. No need to bake!
Nada Zilch says
Unless I’m missing something you are not supposed to bake the filling.
That’s correct – don’t bake the filling.
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!!
We’re so glad you enjoyed it! Thanks for sharing, Juliet!
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!!!
Yay! We’re so glad everyone enjoyed them! Thanks for sharing, Jane!
Reenie says
Simply delicious!! I also made the whole pie and it’s just wonderful! Thanks for this great recipe!
We’re so glad you enjoyed it, Reenie! Thanks so much for the lovely review!
Kent says
This are a delicious and easily made vegan summer treat. I added extra lime for more tartness.
Yay! Thanks so much for sharing, Kent!
Karin says
Hi! Can I sub the coconut milk for almond milk or oat milk instead?
Hi Karin, we haven’t tried that, but it should work! Let us know if you try it!
Lauren says
Hi Karen, did the almond or oat milk work? I would love to know! Thanks!
Brooke Langton says
Hey Lauren did you try? Thanks!
Lauren says
Hi Brooke! I haven’t yet! I’m still trying to perfect my vegan/gf graham cracker. But when I do I might also try to adjust the coconut oil so that saturated fat is lower.
I’d love to know how you go if and when you try though!
Lauren says
Hi Karin, did the almond or oat milk work? I would love to know! Thanks!
Jess says
THESE! ARE SO GOOD!!!! 10/10 exceeded my expectations
Whoop! Thanks so much for the lovely review, Jess! xo
Mary says
Made these today with regular limes. They are wonderful!
Yay! Thanks for sharing, Mary!
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!
Good point! We’ve updated it. Thanks for letting us know!
DANA JORDAN says
This was SO good. I made it for 4th of july weekend and it was a hit with the family!
Yay! Thanks so much for sharing, Dana!
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?
Hmm, maybe! We’re not sure of an oil-free sub for this one. Let us know if you try the applesauce!
Alyssa Beller says
You might try some dates as well for sticky texture?
Kathy says
Is there a good substitute for the coconut oil?
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!
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.
Cheryl says
The cashew flavor is imperceptible – it is purely a base that provides the creaminess.
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.
We’re so glad you enjoyed it, Teresa! Thanks so much for sharing!
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?
We’ll double check! Thanks for sharing, Cyndi!
PeachesandPasta says
How long did you soak the cashews longer than 6 hours they can become bitter?
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!
Great idea! Thanks so much for sharing, Noey! xo
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. 😋
Thanks so much for sharing your experience and modifications, Nadine! We’re so glad you enjoy them!
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!
We’re so glad you both enjoyed them! Thanks so much for the lovely review, Lisa!
Samantha` says
I having trouble finding dates during quarantine. any ideas on what I could use instead?
Hi Samantha, perhaps another dried fruit such as prunes or apricots?
Jessi says
Can silken tofu be substituted for raw cashews? Has anyone tried?
Hi Jessi, we haven’t tried it! But we have a similar recipe here.
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!
We’re so glad you enjoyed it, Sandrine! Thanks so much for sharing!
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 :)
We’re so glad you enjoy this recipe! Thanks so much for sharing!
Bethany says
can you quick soak the cashews in this recipe?
That should be fine! Especially if you have a good quality blender.
Lauren says
Can you make this in a regular sized pie dish and bake instead of the 12 muffin size?
That should work! Let us know if you try it!
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!
Hi Savannah, we recommend mixing it for this recipe.
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!
Love the creativity, Kerri! Thanks so much for sharing! xo
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!!
Love the creativity! Thanks so much for sharing!
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!
We’re so glad everyone enjoyed it! Thanks so much for sharing, Charlotte! xo
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!!
We’re so glad you enjoy it, Lina! Thanks so much for sharing!
YB says
Hi!
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!
Hi! We would suggest adding more oil/butter to the crust next time. Hope that helps!
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.
Thanks for sharing, Nicole!
Kelsey says
Super yummy! If I make again, I’m only making the filling and I’m putting it in popsicle molds because delicious.
Oo, sounds lovely! Let us know how it goes!
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!
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!!
Belle says
Can you use roasted cashews? (raw wasn’t available)
We haven’t tried using roasted, but we think it may impact the flavor too much.
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!!
We’re so glad you enjoyed them, Ariana! Thanks for sharing!
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!
So sorry to hear that was your experience, Pia! It sounds like there wasn’t enough liquid? Did you make any modifications?
Jaz says
HI,
My filing went very runny :/
Im wondering what I can do to fix it?
Thank you
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.
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!
Lorna says
This recipe sounds scrumptious! But I don’t have agave nectar. Do you have any ideas for a substitute? Thanks!
Maple syrup or honey (if not vegan)
Mark says
My teenage son made these.
They were excellent.
Thanks
Yay! Thanks for sharing, Mark.
Pei Nagy says
Can I substitute agave syrup with regular syrup? It is hard to find Agave or Maple syrup in Thailand. Thank you.
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!
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!
Ali
Hi Ali, we think it would work to add it to a traditional 9-inch pie pan. Let us know if you try it!
Melissa says
Hello!
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.
Canned. Let us know how it goes!
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!
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
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!
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
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.
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!
Thanks for sharing, Angie!!
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!
Either should do!
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.
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.
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?
We’ve never used sweetened condensed coconut milk. But if you give it a try let us know how it goes!
Toria says
Hi, how did making it with the sweetened condensed coconut milk work out?
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?
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!
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
angel italiano says
are you supposed to use the whole lime or juice it?
Juice and zest. Not the whole lime.
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.
We’re so glad everyone enjoyed these, Sarah! Thanks so much for sharing! xo
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!
Wonderful! Thanks for sharing, Avni!
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!
Yum! Thanks for sharing, Laurie! xo
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!
I haven’t! But if you try anything else let us know how it goes. I’m wondering if macadamia nuts mixed with hemp seeds might work? You could also try firm silken tofu if he can do soy!
Morgan says
I’ve used sweetened condensed coconut milk in place of cashews.
1 12oz can sweetened condensed coconut milk
Keylime juice
Keylime zest
Toria says
Is that all you used? Did it work without eggs?
Jenn says
Try macadamia nuts! Still creamy texture!
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!
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?
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!
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
Hope you like it!
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
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!
Aw, we’re so glad to hear it, Ericka! Thanks so much for sharing!
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!
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!
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!
Journey says
Can you make this in bar form?
Hi Journey, yes, that should work! We recommend using our this recipe for reference.
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 :)
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?
Thanks!
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.)
Jessica says
Did you try this in the spring form pan? Curious if it turned out okay.
Jonnie says
Yes it can be done, I have done it on many occasions, however for best results best being done in a tart pan.
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 ?!
Thanks for sharing, Shannon!
Missy says
I just made these and my husband and I love them. Delicious! I will make these again.
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?
Yes!
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?
Our resolution is actually pretty low. So perhaps try restarting your browser and making sure it’s updated.
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!
That should work! And yes, I would double the recipe.
Madison Gubata says
Hi! I was just wondering if I can use coconut milk from the carton? Thanks!
Hi Madison, We used canned, but in this recipe, carton should be fine. Let us know how it goes!
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 :)
Yay- so glad to hear it! Thanks for sharing, Chrissy!
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!
Kristen Jones says
For the full fat coconut milk, are you referring to canned coconut milk or from the carton.
Canned. Hope that helps!
Kristen Jones says
Thank you :) I found you answered that in an old comment and made these for Easter and OMG they were amazing!!! I will be making them again very soon!
Morgan Esperance says
Any alternatives to vegan butter? Will coconut oil work?
We haven’t tried it, but think coconut oil would work! Let us know if you give it a try!
Morgan Esperance says
It worked ok. The crust held together, but lacked flavor. The filling is so good it didn’t matter. Next time I will use the filling for popsicles and dip in graham cracker crumbs :)
Thanks for the feedback!
mts says
Coconut oil worked for me!
Shannon says
I’ve used coconut nectar and the crust was delicious.