Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
slices of vegan key lime pie

6-Ingredient EASY Vegan Key Lime Pie Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
  • Author: Britt Berlin
  • Prep Time: 20
  • Setting Time: 240
  • Cook Time: 25
  • Total Time: 4 hours 45 minutes
  • Yield: 12 1x
  • Category: Pie
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan

Description

This EASY vegan key lime pie tastes just like the classic with a perfectly set zesty tart and sweet creamy filling, and only 6 ingredients! No dairy, no eggs!

Ingredients

Scale
  • 1 250 g package Biscoff cookies
  • 1/4 cup (56 g) salted vegan butter, melted
  • 2 7.4-ounce cans (14.8 ounces total) vegan sweetened condensed milk*
  • 1/2 cup (120 mL) vegan heavy cream
  • 1/2 cup (70 g) cornstarch or arrowroot starch
  • 1/2 cup (120 mL) freshly squeezed or store bought key lime juice
  • 1 tbsp key lime zest
  • 1 batch vegan whipped cream, for decoration

Instructions

  1. Prep: Preheat the oven to 375F. Grease a 10″ pie dish (you can use 9″, just make sure it’s deep dish) and set aside. Then measure out the ingredients.
  2. Make the cookie crust: In a food processor, process the cookies until they reach a fine crumble. Add in the melted vegan butter, and blend again until you get a wet crumbly texture. 
  3. Form the pie crust: Press the cookie crumble into the pie pan, and use a flat surface (like the bottom of a glass or measuring cup) to flatten the crust, and work the crust up the sides of the pie dish. If you’re using a 9″ pie pan, you might have some pie crust left over, which you can save for decoration!
  4. Bake the pie crust: Place the pie dish into the oven to bake for 10 minutes. After 10 minutes, remove the crust, and reduce the oven heat to 350F. 
  5. While the pie is baking, make the key lime pie filling: To a large bowl, add the vegan sweetened condensed milk. The coconut based ones might have solid coconut oil on top. If this is the case, still scoop everything into the bowl, and microwave the sweetened condensed milk for 10-20 seconds to melt the coconut oil. You want everything to whisk together. Then add in the remaining ingredients, and whisk until combined.
  6. Fill the pie crust: Pour the key lime pie filling into the par-baked pie crust, and bake for 15-18 minutes, or until the top of the key lime pie is “set” (but it will still be wiggly!).
  7. Cool: Remove the key lime pie from the oven and allow it to cool at room temperature until warm, then carefully transfer the key lime pie to the fridge to set for 4-6 hours, preferably overnight. 
  8. Serve: When ready to serve, transfer the key lime pie to the freezer for 10 minutes while you make the whipped cream. Then pipe the vegan whipped cream on top, slice and serve!

Notes

Gluten free: Swap in vegan gluten free graham crackers or your favorite vegan gluten free spiced cookie.

Arrowroot starch: you can swap in an equal amount of cornstarch if you’d like to use that instead.

Sweetened condensed coconut milk: the brand I get is Edward & Sons/Native Forest. Nature’s Charm also has an oat milk version.

Find it online: https://thebananadiaries.com/vegan-key-lime-pie/