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Classic Vegan Key Lime Pie Recipe

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4.3 from 58 reviews

This Classic Vegan Key Lime Pie offers a creamy, tangy, and refreshing dessert made entirely without dairy. Featuring a crunchy graham cracker crust and a smooth cashew-based key lime filling, this pie is perfect for vegans and anyone craving a zesty, luscious treat. The recipe uses soaked cashews blended with key lime juice, cane sugar, and cornstarch, then gently cooked to achieve the perfect custard-like texture, all topped with dairy-free whipped cream and extra lime zest for a bright finish.

Ingredients

Crust

  • 1 ½ cups heaped graham cracker crumbs
  • 4-5 Tbsp melted vegan butter

Filling

  • 3/4 cup raw cashews
  • 1 cup water (plus more for soaking cashews)
  • 1 ¼ cup cane sugar (ensure organic for vegan-friendly)
  • 1 ½ Tbsp key lime zest (plus more for garnish; regular limes can be substituted but key limes are preferred)
  • 3/4 cup key lime juice (regular limes can be substituted but key limes are preferred)
  • 1/4 cup cornstarch
  • 1 pinch sea salt
  • 1/4 cup vegan butter
  • 1/2 tsp vanilla extract

Topping

  • Dairy-free whipped cream
  • Key lime zest for garnish

Instructions

  1. Soak Cashews: Add cashews to a heatproof bowl and cover with hot water by at least 1-2 inches. Let soak for at least 20 minutes. Drain and set aside to prepare the filling.
  2. Preheat and Prepare Crust: Preheat your oven to 350 degrees F (176 C). If using whole graham crackers, pulse them in a food processor until fine crumbs form. Combine 1 ½ cups graham cracker crumbs with melted vegan butter starting with 4 tablespoons. Stir until the mixture holds together when squeezed; add up to 1 tablespoon more butter if needed.
  3. Form and Bake Crust: Press the crumb mixture firmly into a 9-inch pie plate, smoothing the sides with your hands or a measuring cup. Bake in the preheated oven for 10 minutes until lightly browned. Remove and let cool slightly.
  4. Blend Filling Ingredients: Place cane sugar and key lime zest into a high-speed blender and blend until the sugar appears green, enhancing the lime flavor. Add soaked and drained cashews, 1 cup fresh water, key lime juice, cornstarch, and a pinch of sea salt. Blend on high until completely smooth with no cashew pieces remaining.
  5. Cook Filling: Transfer the blended filling to a medium saucepan. Heat over medium heat, whisking constantly, until the mixture begins to boil and thickens, about 4-7 minutes. Remove from heat and stir in vegan butter and vanilla extract until fully incorporated.
  6. Assemble Pie: Pour the hot filling into the baked crust. Refrigerate the pie until fully cooled and set, at least 5 hours for the best texture.
  7. Serve: Once chilled, garnish the pie with dollops of dairy-free whipped cream and a sprinkle of key lime zest. Slice and serve. Store refrigerated for up to 4-5 days or freeze (without whipped cream) for up to 1 month.

Notes

  • Ensure the cane sugar is organic to keep the recipe fully vegan.
  • Key limes are preferred for authentic flavor, but regular limes can be substituted.
  • The pie must chill at least 5 hours for the filling to set properly.
  • Store leftovers in the refrigerator up to 5 days or freeze for up to 1 month without the whipped cream topping.
  • To speed up soaking cashews, use hot water; if time allows, soaking overnight in cold water also works.
  • If the crust mixture does not hold together, add more melted vegan butter a teaspoon at a time.

Find it online: https://justsosavory.com/classic-vegan-key-lime-pie-recipe/