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!
Equipment
- oven
- high-speed blender or food processor
Ingredients
- 1 Oil-free Almond Pie Crust* or prepared graham cracker crust
- 16 ounces silken firm tofu**
- 11 ounce canned non-dairy coconut condensed milk***
- 2 Tbsp cornstarch
- ½ cup lime juice
- 1 tsp lime zest
Instructions
- Preheat the oven to 350° F.
- If using the Oil-free Almond Crust, prepare and bake the pie crust for 20-25 minutes, until golden brown. Remove from the oven and set aside. Skip this step if using a graham cracker crust.
- 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.
- Pour the Pie Filling into the prepared crust.
- 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)
- Remove the pie from the oven and allow to cool on the counter until room temperature.
- Refrigerate the pie for at least 3 hours, or overnight.
- Serve with a dollop of non-dairy whipped cream, lime zest, or fresh berries.
- 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 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).