Vegan Key Lime Pie (No-Bake Recipe)
Servings: 8
This vegan key lime pie is so creamy and tangy! With a crunchy graham cracker crust on the bottom and topped with rich coconut whipped cream, this plant-based dessert won’t have you missing the traditional key lime pie!
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Ingredients
Graham Cracker Crust
- 1⅔ cup / 165g vegan graham cracker crumbs
- 7 tablespoons / 105ml coconut oil, melted
- pinch of salt
Key Lime Filling
- 2 cans / 640g Nature's Charm sweetened condensed coconut milk
- ⅓ cup / 50g raw cashews, soaked in water overnight
- ¾ cup / 180ml key lime juice
- 1 tablespoon / 15ml key lime zest
- 1 teaspoon / 5ml agar powder
Whipped Cream
- 1 can / 400ml Nature's Charm coconut whipping cream
Garnish
- key lime zest
- key lime slices
Instructions
Graham Cracker Crust
- Preheat the oven to 325°F/160°C.
- In a bowl, add vegan graham cracker crumbs, salt, and melted coconut oil. Mix together until combined and press it into a pie plate or 9-inch tart pan. Bake it for 12 minutes and let it cool completely.
Key Lime Filling
- In a small pan or pot, add the agar powder and key lime juice. Heat it on medium until it reaches a boil and let it simmer for 3 minutes and let it cool slightly.
- In a high powered blender, add the agar mixture, soaked cashews, lime zest, and sweetened condensed coconut milk. Blend until smooth and pour it over the cooled graham cracker crust. Put it in the fridge to let it cool overnight.
Whipped Cream
- Put the chilled whipping cream into a bowl and whip using an electric hand mixer for about 3 minutes.
- Top the pie with as little or as much whipped cream, and garnish with some key lime zest and/or key lime slices.
Notes
- To make this truly no-bake, you can use a storebought graham cracker crust, or you can make a raw crust using nuts and dates!
- If you use a tart pan as I did, you'll end up with some extra filling - enough to fill a ramekin. Just pour it into a ramekin or bowl and chill it in the fridge with the tart. You can eat it with some leftover graham crackers like a dip, or you can use it as a spread on cookies!
- Tips to making good whipped cream: 1) Make sure your can of coconut whipping cream is chilled. It's best if you put it in the fridge a day in advance. 2) Make sure your bowl is chilled too! This, you can just stick it in the freezer for half an hour before you make the whipped cream.
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