Vegan Key Lime Pie (Gluten + Nut Free)

  • 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


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!



  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.


  • 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.