Vegan Key Lime Pie (Gluten + Nut Free)

GFGluten Free

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This Vegan Key Lime Pie Recipe is Gluten Free and made with only 7 ingredients, but has the same creamy texture and yummy taste of a traditional Key Lime Pie. A great healthy and refreshing dessert for summer…or any time!

Creamy, properly sweet, and with a little tang, this Vegan Key Lime pie is refreshing, satisfying, and indulgent — all in the same bite!

key lime pie with one slice on white plate

Key Lime Pie is traditionally made with Eggs and Condensed Milk. Today we’re going to use a combination of Coconut MilkCornstarch, and Maple Syrup to thicken and sweeten our Vegan Key Lime Pie instead! I was so happy with the texture of this plant-based version – it still has a little bit of a wiggle, but holds its shape when cut. And as an added bonus, the pie filling is made on the stovetop! So if you go the pre-made pie crust route, you don’t have to worry about heating your house up.

slice of key lime pie with piece on a fork

I actually decided to create this recipe as my “farewell” to Florida. I don’t talk specifics about my personal life on the blog too often, but I moved to Florida exactly 2 years ago to attend graduate school. During this time I realized (after much stress and many tears) that my true passion was with food. While it was a hard decision, I decided to leave my graduate school program and pursue this blog, as well as my other social media platforms, as a full-time career just about one year ago.

While I was scared to take the leap, I knew I was making the right decision. And the universe has proved me right! Since leaving school I have had so many incredible opportunities to grow From My Bowl, and truly believe it’s only going to go up from here 🙂

key lime pie on white plate

So this is goodbye, Florida. I made some great friends, ate some great vegan food, enjoyed a vibrant culture, and most importantly, learned a lot about myself while I was a resident. While I’ll miss Miami as I move to the Pacific Northwest, I also know it’ll always be a part of me. It’s a bit bittersweet — like this pie 😉 — but if it’s also like this pie, I know it’ll leave me feeling happy in the end.

Now, let’s make some pie!

key lime pie with limes and whipped cream

A Few Final Thoughts:

  • Key Lime Pie is traditionally made with a Graham Cracker Crust, but I opted to make my 3 Ingredient Pie Crust instead. You can do that as well, or use any homemade or store-bought pre-baked Vegan Pie Crust of your choice.
  • I also used regular Persian Limes to make this recipe, as I find them to be more accessible to everyone. Key Limes are slightly sweeter than regular Limes, so if you do use them, you may want to adjust the Maple Syrup a bit.
  • This Pie lasts well in the fridge for up to 7 days, but do not freeze it. This will alter the consistency of the pie and make it…not enjoyable.

slice of key lime pie on white plate with whipped cream

If you’re looking for more Vegan Dessert recipes, you’ll also love this Chocolate Hazelnut Pudding Pie and this Vegan Blueberry Pie!

Finally, if you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I love seeing your delicious recreations 🙂

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Vegan Key Lime Pie (Gluten + Nut Free)

This Vegan Key Lime Pie Recipe is Gluten Free and made with only 7 ingredients, but has the same creamy texture and yummy taste of a traditional Key Lime Pie. A great healthy and refreshing dessert for summer…or any time!

  • Author: Caitlin Shoemaker
  • Prep Time: 5 Hours 15 Minutes
  • Cook Time: 0 Minutes
  • Total Time: 5 hours 15 minutes
  • Yield: 8-12 slices 1x
  • Category: Dessert
  • Cuisine: American
Scale

Ingredients

Instructions

  1. Prepare or pre-bake your 3 Ingredient Pie Crust, if you haven’t already.
  2. Next, add all of the filling ingredients into a medium saucepan. Bring to a boil over medium-high heat, stirring occasionally.
  3. Once the mixture is boiling, reduce the heat to medium and cook for 7-9 minutes, stirring constantly so nothing sticks to the bottom of the pot.
  4. Once the mixture has thickened, pour it into your pre-baked Pie Crust and gently “tap” the pie tin to bring any air bubbles to the surface. Note: keep in mind that this mixture will thicken even more once cooled, so it may appear to be “too runny” at first.
  5. Refrigerate the Pie for at least 5 hours (preferably overnight) to allow for it to set and thicken. Serve with Vegan Whipped Cream, or as desired.

Notes

  • Key Lime Pie is traditionally made with a Graham Cracker Crust, but I opted to make my 3 Ingredient Pie Crust instead. You can do that as well, or use any homemade or store-bought pre-baked Vegan Pie Crust of your choice.
  • I have only tested this recipe using a non-GMO Cornstarch as a thickener and would recommend using that for best results. However, it will probably also work with Arrowroot Powder or Tapioca Flour.
  • This Pie lasts well in the fridge for up to 7 days, but do not freeze it. This will alter the consistency of the pie and make it spongy.

Want to save this Vegan Key Lime Pie recipe for later? Pin the recipe to your Pinterest boards:

This Vegan Key Lime Pie Recipe is Grain Free and Nut Free, but it has the same creamy texture and yummy taste of a traditional Key Lime Pie. A great healthy and refreshing dessert for summer...or any time! #vegan #plantbased #dessert #pie #keylimepie #sugarfree #nobake #vegandessert #healthydessert via frommybowl.com

About the Author

Hey there, I’m Caitlin! I make easy-to-follow, wholesome, and budget-friendly vegan recipes that are mostly gluten-free and refined sugar-free. I’m also an avid yogi, love the great outdoors, am chocolate-obsessed, and enjoy eating almond butter straight off of the spoon.

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Comments

  1. The flavor is spot on. I did use tapioca starch instead of corn starch and it did not set up as it should have. It’s still very liquidity, but it does taste amazing! Thank you for this recipe, even my dairy eating husband loved it.

  2. Hello. Can you use simple syrup instead of maple syrup? Also, can you double the recipe to make a deeper dish pie, or will that prevent it from setting?

    1. Simple syrup should be ok! As for doubling the recipe in one deep dish pie pan, I’d advise against it and go for two separate pies if possible.

  3. I made this pie two days ago and it is almost gone. So delicious. I have been looking for the perfect key lime pie recipe for a long time! Thank you.

  4. Thank you for this delicious recipe. It is so easy to make and very economical too! I have made it 3 times now and everytime was a big success, my kids love this pie!

  5. I made is for my birthdaand it turned out soo good! Thank you so much for sharing the recipe❤ I always love to make recipes from you and they always turn out amazing, you’re such a talented food developer!❤

    1. If cornstarch has been sitting for a while or maybe just already clumpy in it’s dry form, sifting is a good idea and/or adding it slowly to the wet mixture and incorporating a little at a time as you stir.

  6. Definitely need to use cornstarch!! I made this with arrowroot powder instead of cornstarch and it did not set completely. The texture was gummy/sticky/soft. The flavor was great though. I just made it again with cornstarch and that made all the difference. I would not try another substitute. It’s perfect now 🙂 Thanks for the recipe!

  7. This is a delicious recipe. Very good job and thank you for providing it.
    This is probably a silly question, but when I made mine it was very brown and never really turned green. (Like the key lime pie pictured.) I’m not really sure what I did wrong???? So, I guess my question is: what is it that makes it green? Where could I have gone wrong? (It tastes very good, mine just looked…wrong.)

    1. Hmm…that’s strange! It could depend on the amount of lime juice/zest that you used, or the overall hue of your limes in general. The Maple Syrup and Vanilla do make the filling look slightly brown!

  8. Made this for my fiancee, and your 3-ingredient pie crust is fantastic!

    Thank you so much, as key lime pie is our favorite!

  9. This is such a great recipe! Easy and quick, with simple ingredients. I used a store bought graham cracker crust and the results were great. I popped it in the freezer for about 2h and mine got a super nice jelly like consistency. Definitely will make this a frequent dessert!