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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 is traditionally made with Eggs and Condensed Milk. Today we’re going to use a combination of Coconut Milk, Cornstarch, 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.
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 🙂
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!
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.
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 🙂
PrintVegan 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!
- 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
Ingredients
- 1 Easy 3 Ingredient Pie Crust or other pre-baked nut-free Pie Crust of Choice
- ½ cup fresh Lime Juice
- 1 tsp Lime Zest
- ½ cup Maple Syrup (or other liquid sweetener of choice)
- 1 13.5 oz can Full Fat Coconut Milk
- 1 tsp Vanilla Extract
- 5 tbsp Organic Cornstarch*
- Pinch of salt
- Optional: Vegan Whipped Cream, for topping
Instructions
- Prepare or pre-bake your 3 Ingredient Pie Crust, if you haven’t already.
- Next, add all of the filling ingredients into a medium saucepan. Bring to a boil over medium-high heat, stirring occasionally.
- 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.
- 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.
- 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.
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Can I use coconut sweetened condensed milk?
No, it should be unsweetened and full-fat coconut milk (as other sugar is already being added to the recipe)
I have substituted the maple syrup for sweetened condensed coconut milk, and it is honestly better than when I used maple syrup. I HIGHLY recommend this substitution; it makes it creamier and more like the custard-y texture of a traditional key lime pie!
I’m trusting you Hannah. I’m making this for a family barbecue on Sunday and have not yet tried the original recipe.
So I ended up making one of each, the original recipe, and the way you suggest. The regular coconut milk made a gelatinous texture, while the sweetened condensed coconut milk had a more custard texture. I will be making it only with the sweetened condensed coconut milk in the future. All other ingredients and instructions I did the same (besides omitting the maple syrup).
Hi Hannah, Cindy did you use 1/2 cup of vegan coconut condensed milk in addition to the can of full fat coconut milk? Was it super coconuty tasting?
I’m just coming across this recipe and I know you comments are a few years old. Thanks if you get this and are able to reply.
Can I use a can of reduced fat coconut milk? Thanks, Caitin!
No, you need Full Fat for this recipe!
I made this pie for a family dinner, and it is absolutely delicious. My family loved it. I could eat the filling by itself- without crust. Thank you for this wonderful pie!
You are so very welcome, Rosie! I’m glad everyone enjoyed it
hi there! on my search for a perfect vegan summer pie, i came across this recipe and it looks delicious. could you tell me whether this pie has to be kept refrigerated or whether it holds it’s shape, even if kept outside the fridge. i think it should, due to the corn starch, but maybe you can tell me for sure. thanks :)!
It will hold its shape outside of the fridge! It just needs to set first 🙂
I made this the other day and it never set up completely any ideas? The only thing I used different was I used tapioca starch I couldn’t find non gmo cornstarch and I did use key limes. I’m bummed because the filling was very tasty.
Hi Megan! I have not tested the recipe with Tapioca Starch; that is probably where it went wrong. It looks like you may need to add extra to it in order to thicken properly
I’m allergic to coconut. Could this be made with heavy cream instead of coconut milk?
I have not tested this with anything else, but I imagine an unsweetened vegan creamer would work well
Hi! This looks delicious! don’t have limes where I live, do you think I can substitute lemons?
It would be a lemon pie, but it should still work 🙂
I made this twice already – super simple and easy and turned out perfectly. It was a huge hit with everyone I shared it with. Thanks for sharing the delicious recipe with the world Caitlin 🙂
Awesome!!!
I made this for Mother’s Day and it was amazing!! I made a graham cracker crust and used agave instead of maple syrup and topped it with coconut whip and it was so good! My mom isn’t vegan but she loved it.
So happy to hear that, Annie!
I didn’t know you were in Miami! Me too! Could you do a post on your vegan hotspots here? Resteraunt sand other stores. That would be an awesome resource for at least one of your readers. ????. Were you at U of M? Good luck in the PNW. Big change!! But I think much more vegan friendly.
Thank you so much! I definitely want to do a restaurant round-up of Miami, that’s a great idea!
I just made key lime mini tarts yesterday! Yours looks delicious Caitlin:)
Great minds think alike! Thank you Jess 🙂
Best of luck in your move, Caitlin! I know you will love the Pacific Northwest, specifically Los Angeles. On another note, this recipe looks amazing! I love that this pie doesn’t contain any cashews or oil because I feel as if SO many vegan pies call for those ingredients, and it’s nice to switch things up!
This looks divine! Perfect for spring!
Going to try this! Was excited for a nut free recipe until I saw you used an almond flour crust…how does that make it nut free?
x
The pie filling itself is nut free, you can use any nut free crust that you’d like! Here is one for a vegan graham cracker one that would be more traditional
This recipe looks fabulous and pretty easy. I wonder if canned condensed coconut milk be used, reducing the sweetner used?
I think it would be best to follow the recipe as stated, otherwise the overall volume of the pie will be less and it will not be as “full”
This is an interesting/simple recipe! Im just confused, I thought maple syrup or any liquid sweetener, (or plant powder sweetener (stevia)) does count as refined sugar. Yet, this recipe says refined sugar free? Thanks.
From my knowledge, refined sugar is referring to table sugar, as it has no nutrients. Maple Syrup still has other vitamins and minerals in it!
I just moved to Portland from Oakland CA 4 years ago! Can’t wait to see your food recommendations from here ???? Planning on making this this weekend- my mothers favorite dessert!
Thank you! I actually already have a list of places I loved in Portland on my blog 🙂
Hi Caitlin, what would you recommend as a substitute for the coconut milk for someone who has a coconut and nut allergy? Would maybe something like soymilk or silken tofu work?
Hi! I really cannot say for sure, the fat from the coconut milk is really needed for this recipe. You can try with soy milk, but I can’t guarantee the same results
Does this recipe taste a bit coconuty from the coconut milk? I had coconut key lime pie when I visited Key West a couple years ago & it was such a great combo. I bet adding a little coconut extract otherwise would be a fun variation on this.
It does taste slightly of coconut, but like you said, I think the combination works really well!
I just started following you few months ago and just now I’m learning that your moving to Pacific Northwest! Welcome! I live in Tacoma and hope to meet you one day! Yay!!!
Thank you, Ronise!