A Vegan Food Blog

Key Lime Pie

Yes, I did. I made a vegan Key Lime Pie.  And it was amazing. Key Lime is A’s favorite type of pie, and he was surprised at how great this turned out. This pie is easy to make, and uses common ingredients.

This is a pie I have been wanting to make since October, when my good friend LP got married.  She gave me a recipe (plus pie pan/server) for Key Lime pie for my bridesmaid gift, and I have been dying to make Key Lime pie ever since.

So on a recent trip to Florida, I snagged a bottle of key lime juice, and quickly made this pie.  It differs from her non-vegan recipe, but is still true to the spirit of a tart/creamy pie with a buttery graham cracker crust.

Oh and did I mention that in addition to this pie being vegan, its also sugar-free?

The trick to this dish is the coconut cream.  If you can’t find coconut cream, take a can of full-fat coconut milk, and put it in the fridge overnight.  Then open the can, without shaking it, and remove the top, solid layer.  There should be about 3/4 cup of this solid white layer.  Get a full cup by adding in the extra coconut milk from the lower half of the can, or just use two cans.

Key Lime Pie, inspired LP and adapted from Vegetarian Times

Ingredient List

Serves 10


  • 1 1/2 cups crushed vegan graham crackers, plus more for garnish
  • 1/4 cup nonhydrogenated vegan margarine, melted
  • 1/4 cup agave nectar or maple syrup

  • 1 cup cream of coconut (or refrigerate overnight 1 can of full fat coconut milk, don’t shake, and use with the top solid layer, see note above)
  • 1 cup raw, unsalted cashews
  • 7 oz. extra-firm tofu (half pkg.), drained
  • 3/4 cup key lime juice
  • 1/4 cup cornstarch
  • 1/4 cup plus agave nectar or maple syrup (or more if you like it sweet rather than tart)
  • 2 tsp. grated lime zest


To make Crust:

1. Preheat oven to 350°F. Stir together crushed graham crackers, margarine, and sweetener in bowl. Press mixture into bottom and sides of 9-inch pie dish using fingers or bottom of drinking glass. Place Crust in freezer while oven preheats.

2. Bake Crust 8 to 10 minutes, or until golden. Cool.

To make Filling:

3. Place cream of coconut, cashews, tofu, lime juice, cornstarch, agave nectar, and lime zest in food processor; blend until very smooth, about 3-5 minutes (press mixture through strainer if cannot completely blend cashews).

4. Transfer Filling to saucepan, and heat over medium-high heat 5 to 7 minutes, or until Filling thickens to a pudding-like consistency, stirring constantly.

5. Spread Filling in Crust. Chill at least 4 hours before serving. Serve garnished with lime slices and crushed graham crackers.

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