Vegan Key Lime Pie

A smooth and creamy plant-based key lime pie featuring a tofu custard base bursting with fresh lime flavor!  Made with freshly squeezed lime juice, this special treat is sure to delight your taste buds!

My dearest friend asked me to make her a healthy key lime pie. When I did a quick query, I was surprised to see how many variations of key lime pie recipes there are – traditional baked, raw, no-bake, keto, classic, vegan, coconut-based, avocado-based, tofu-based…. I couldn’t believe how many different ways exist to make a key lime pie!!

I even tried a few and was not impressed. For instance, the avocado key lime pie recipe was a major flop. It looked pretty but tasted like sweet guacamole with too much lime juice. Not what I was hoping for. So here I am, with yet another Key Lime Pie recipe. Hopefully, you’ll agree this is a healthier and tastier option. I’d love to hear what you think in the comments below.

This Vegan Key Lime Pie is a simple and straight-forward recipe. Much like cheesecake, this pie is baked in the oven and fully sets up in the refrigerator. And while there are no-bake vegan key lime pie recipes, my taste testers and I prefer the texture and flavor of this pie.

The ingredients used are mostly pantry staples, containing an almond-based pie crust, silken firm tofu, non-dairy condensed milk, cornstarch, and fresh lime juice. I like that this recipe doesn’t use any oil, eggs, or dairy. And yet, the results are just as delicious.

As mentioned previously, I use my Oil-free Almond Pie Crust to create this delicious Vegan Key Lime Pie. It’s a healthier whole food plant-based oil-free pie crust suitable for sweet or savory fillings.  And it’s made with raw whole almonds, ground flaxseed, and white whole wheat flour. It makes the perfect base for any tart or pie. The pie crust is made easy in the food processor. Then you roll it out and place it into a tart pan or pie plate.

I like the fact that this Oil-free Almond Pie Crust dough can be made a few days ahead and stored in the refrigerator until you are ready to use it. Though, if you prefer, you can always use your favorite pie crust recipe or a prepared graham cracker crust. Just about any crust should work well as the base of this pie.

To make the Vegan Key Lime Pie filling, you’ll need several fresh key limes. Named after the Florida Keys in the United States, key limes are also known as Mexican or West Indies limes. They are smaller limes that are more yellow than green, and their skin is thinner. They don’t store well so it’s best to use them within a day or two of purchase. They are also quite tart and fragrant, making them ideal in recipes.

However, since key limes usually only grow during the summer months, they’re not always available. If you can’t find any key limes, you can successfully use any fresh limes you have; though you just may need to add a drop of lime essential oil, more lime zest, or lime extract to increase the flavor profile of your pie, if you desire a stronger flavor.

To make this Vegan Key Lime Pie, you’ll need one-half cup of fresh lime juice. This equates to eleven to twelve key limes or five to six regular limes. I use a hand juicer to juice my limes, though you can use a regular juicer.

After juicing the eighth key lime, my hands start to question my sanity. If you don’t have the ability or desire to juice all those little limes, my hand and wrist completely sympathize. You can absolutely use a bottle of pure key lime juice or lime juice if you need to – I promise not to judge…

You’ll want to zest one lime before juicing to increase the lime essence in this pie. The zest also enhances the appearance with tiny specks of green. Though zest sometimes imparts a bitter flavor. If you have bitter zest, please omit it. you can use lime extract or a drop of lime essential oil instead.

The substance of this Vegan Key Lime Pie comes from two key ingredients. First is silken firm tofu. You will need one package or box of silken tofu.  While you can use any kind of tofu, silken tofu results in the smoothest and creamiest pie.  It’s also more neutral in flavor.  I have found two options – a 12.3 ounce shelf-stable Nori silken firm boxed tofu and a 16 ounce package of silken tofu requiring refrigeration.

The second ingredient is a can of non-dairy coconut condensed milk. Traditional key lime pie uses canned condensed milk. While the flavor and consistency isn’t identical, it is close enough and really does work well in this pie.  I have successfully found and used two different sizes and brands – a 7.4 ounce can and a 11.6 ounce can.

Both work great in this pie, however, just like the tofu above, you may need to bake your pie a few minutes longer if you use the larger package.

But as it is with most niche vegan items, I can’t always find canned non-dairy condensed milk in my local grocery store. If you don’t have access to it or prefer not to use canned condensed milk, you can also use one-half cup of canned coconut cream – the solid white part at the top of canned coconut milk – along with one-half cup of maple syrup or agave.

The filling of this Vegan Key Lime Pie is thickened with cornstarch. I don’t think you’d have any issues substituting arrowroot starch if you need to, but I haven’t attempted this so I can’t vouch for the results. The ingredients are blended together and then the cornstarch is activated in the oven. The pie filling then sets (firms up) when chilled in the refrigerator, much like cheesecake or pumpkin pie.

Now that we’ve talked about the ingredients, let’s focus on the method or process.

While the crust is baking, the Vegan Key Lime Pie filling is made by combining all of the remaining ingredients in a high-speed blender or food processor, where they are processed until nice and smooth.  The filling may be slightly warm and that’s okay. This pie recipe is my preferred balance between sweet and tart.

What this really means is that you need to taste the filling for yourself, then adjust it to your preference. If you think it needs a little more lime flavor, add in a little more fresh lime juice. You can also add a drop of lime essential oil or half a teaspoon lime extract as mentioned previously. It really depends on the potency of your limes or lime juice. Also, if you think it needs to be slightly sweeter, add in a little maple syrup. If you add in more than two ounces of liquid, please add in an extra teaspoon of cornstarch to ensure your pie sets properly.

Once you’re happy with the flavor, pour the Key Lime Pie Filling into the prepared pie crust.

The pie is then baked in a preheated oven for thirty to forty minutes, depending on the size of pie pan and amount of filling you are using.  The longer you bake the pie, the more firm it will be. Just don’t overcook your pie or it will crack upon cooling. I’ve learned this the hard way. You’ll know your pie is ready when the edges appear dry and tiny cracks begin to form around the edges; though the center will still be soft and jiggly – this is okay.  

I have found that a 9-inch pie in a glass pie plate typically takes about 35-40 minutes, while a 10-inch tart in a metal pan usually takes about 30-35 minutes. As a reference, I like baking my Key Lime Pie in a 10 inch tart pan because it has a removable ring. And it usually takes 35 minutes to bake perfectly. After it is completely chilled in the refrigerator, the texture is slightly firm and creamy. It’s perfection.

One more note. If you use the larger package of tofu and the larger can of non-dairy condense milk, you may have a little more Key Lime Pie Filling than can fit in your pie shell. Since you’ll probably have a little extra from the trimmed pie crust, may I suggest making little key lime tartlets? They use the excess and are so adorable!! These cute little darlings may take as little as fifteen to twenty minutes to bake. Again, it’s very much dependent on the size and type of pan you are using, as well as the amount of filling in each. Just keep an eye on them.

Once your Vegan Key Lime Pie is baked, remove it carefully from the oven and allow it to cool on the counter until it reaches room temperature. Then transfer the pie to the refrigerator for at least three hours or overnight. It’s during this cooling period that your pie will begin to set properly. It requires patience, but is well worth the wait. I promise.

To serve this Vegan Key Lime Pie, you can garnish the whole pie or slices of the pie when you serve it. I like adding slices of fresh lime, a sprinkling of fresh lime zest, dollops of non-dairy whipped cream, and or fresh berries.  I think raspberries or blueberries add such beautiful color contrast and complement the lime flavor well.

Any remaining pie should be covered and stored in the refrigerator for up to four days.

I hope you enjoy this Vegan Key Lime Pie as much as I do.

I would love to see your results! Please leave a comment and rate it down below, tag a picture @pebblesandtoast and #pebblesandtoast on Instagram, Twitter, and Facebook!   Enjoy!!

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Ingredients

• 1 Oil-free Almond Pie Crust* (or prepared graham cracker crust)
• 16 ounces silken firm tofu**
• 11 ounces canned non-dairy coconut condensed milk***
• 2 Tbsp cornstarch (see note below)
• ½ cup lime juice
• 1 tsp lime zest

Instructions

1. Preheat the oven to 350° F.
2. If using the Oil-free Almond Pie Crust, prepare and bake for 20-25 minutes, until golden brown. Remove from the oven and set aside. Skip this step if using a graham cracker crust.

1. Meanwhile, make the Key Lime Pie Filling. Combine the silken tofu, non-dairy condensd milk, cornstarch, lime juice, and zest in a high-speed blender or food processor. Process until smooth.
2. Pour the Key Lime Pie Filling into the prepared crust.

1. Bake for 25-35 minutes, depending on the size of pan you are using.  The longer you bake the pie, the more firm it will be.  You’ll know the pie is ready when the edges appear dry; the center will still be jiggly – this is okay – do not overcook or the pie will crack upon cooling and be more firm than it should.  A 9-inch pie in a glass pie plate takes about 35-40 minutes, while a 10-inch tart in a metal pan takes about 30-35 minutes. (for reference, my tart takes 35 minutes)
2. Remove the pie from the oven and allow to cool on the counter until room temperature.
3. Refrigerate the pie for at least 3 hours, or overnight. 
4. Serve with a dollop of non-dairy whipped cream, lime zest, or fresh berries.  
5. Cover and refrigerate any remaining pie for up to 4 days.

Notes

* The pie crust dough can be made a few days ahead and stored in the refrigerator until you are ready to use it. You can also use a commercially prepared graham cracker crust if you choose.

** You will need one package or box silken tofu to make this pie.  While you can use any kind of tofu, silken tofu results in the smoothest and creamiest pie.  It’s also more neutral in flavor.  I have found two options – a 12.3 ounce shelf-stable box Nori silken firm tofu and a 16 ounce package of silken tofu requiring refrigeration.  Both work great in this pie, however, you may need to bake your pie less time if you use the smaller box or more time if you use the larger package.

*** I like using coconut (non-dairy) condensed milk because the results are very similar to a traditional key lime pie.  I have successfully found and used two sizes – a 7.4 ounce can and a 11.6 ounce can.  Both work great in this pie, however, just like the tofu above, you may need to bake your pie a few minutes longer if you use the larger package.  If you don’t have access to it or prefer not to use canned condensed milk, you can use ½ cup of the solid portion of canned coconut milk and ½ cup maple syrup (or agave).