Vegan Key Lime Pie

5 from 1 vote

This easy Vegan Key Lime Pie features a creamy, zesty filling, a simple graham cracker crust, and a layer of vegan Cool Whip on top. A refreshing summer dessert that both vegans and non-vegans will love! Bake and no-bake options included.

Prep Time20

Cook Time4 20

Total Time4 40

Course: Dessert

Cuisine: American

Diet: Vegan, Vegetarian

Keyword: vegan key lime pie

Servings:

Author: Erin Alvarez

Ingredients

For the crust:

2 1/4 cups graham crackers approximately 14 crackers
1/2 cup vegan butter melted

For the filling:

1/2 cup water
1/2 cup cornstarch
22 oz. vegan sweetened condensed milk (2 cans) preferably oat milk-based
3/4 cup oat milk or dairy-free milk of choice
3/4 cup lime juice
2 tbsp lime zest
2 tbsp vegan butter
vegan cool whip for topping

US Customary - Metric

Instructions

Preheat the oven to 375° F and grease a 10″ pie dish with nonstick spray.
In a food processor, process the graham crackers until they reach a fine crumble. Add in the melted vegan butter, and blend again until you can pinch the mixture together with your fingers.
Add the crust to the pie dish and press into the dish up the sides and along the bottom. Bake for 10-12 minutes or until the crust is set and slightly browned. Remove from the oven and allow it to cool completely.
Once the crust has cooled, make the filling. In a small bowl, whisk together the water and cornstarch; set aside.
Add the sweetened condensed milk, milk, lime juice, lime zest, and cornstarch mixture to a medium saucepan and whisk constantly over high heat. Once at a boil, continue whisking while the mixture thickens, about 1-2 minutes. Once thickened, remove from the heat, add in the vegan butter, and whisk until melted.
Pour the mixture into the cooled crust, then transfer to the fridge to set for at least 4 hours, or overnight.
When ready to serve, get the pie out and allow it to sit at room temperature for 10 minutes. Then top with vegan whipped cream. Enjoy!

Notes

*Calories are per serving and are an estimation.

Nutrition