Why You’ll Love 7‑Ingredient Vegan Key Lime Pies Recipe
This recipe is perfect if you want an easy, dairy‑free dessert that still delivers big flavor. You only need seven ingredients, and most of the work is blending and freezing. The texture is smooth and cool like a traditional key lime pie, but lighter and ideal for warm weather or after a heavy meal. And because they’re made in muffin tins, you get perfect individual servings every time.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Crust
vegan graham cracker crumbs
vegan butter, melted
Filling
raw cashews (soaked)
coconut milk
coconut oil, melted
fresh lime juice
lime zest
agave nectar (or another liquid sweetener)
Directions
-
Preheat oven to 375°F (190 °C) and line a 12‑cup muffin tin with paper liners.
-
Make the crust by pulsing the graham cracker crumbs and melted vegan butter in a food processor until combined. Press the mixture firmly into the bottom of each muffin cup. Bake until lightly golden, about 10 minutes. Cool completely.
-
Prepare the filling by adding all filling ingredients to a high‑speed blender and blending until completely smooth and creamy. Taste and adjust the lime or sweetener to your preference.
-
Pour the filling over the cooled crusts, tapping the tin on the counter to remove air bubbles. Sprinkle a little extra lime zest on top if you like.
-
Freeze for 2–4 hours or until firm. Before serving, take them out of the freezer for 10–15 minutes to soften slightly.
Servings and timing
Servings: Makes about 12 mini pies.
Prep time: about 2 hours 35 minutes (mostly soaking and freezing time).
Cook time: about 10 minutes.
Total time: about 2 hours 45 minutes.
Variations
-
Nut-Free Version: Replace cashews with silken tofu or sunflower seed butter for a nut-free alternative.
-
No-Bake Crust: Skip baking and freeze the crusts instead for a completely no-bake option.
-
Citrus Twist: Try using lemon or orange juice and zest instead of lime for a different citrus flavor.
-
Chocolate Crust: Use chocolate cookie crumbs for a richer flavor contrast.
-
Gluten-Free Option: Use gluten-free graham crackers or almond flour with dates to make a gluten-free crust.
Storage/Reheating
Store the mini key lime pies in the freezer, covered, for up to 2 weeks. They are served best straight from the freezer or slightly softened at room temperature for 10–15 minutes.
FAQs
How long should I soak the cashews?
Soak raw cashews in water for 4–6 hours or overnight. If you’re short on time, soaking in very hot water for 20–30 minutes can help soften them.
Can I use key limes instead of regular limes?
Yes! If you find key limes, use about 6–7 in place of the 3–4 large regular limes.
What if I don’t have vegan graham crackers?
You can substitute gluten‑free cookies or make a walnut–date crust for a grain‑free option.
Can I make this as one big pie instead of minis?
Yes, you can press the crust into a pie dish and pour the filling in to make one larger pie.
Is there a substitute for agave nectar?
Maple syrup or another liquid sweetener can be used, though the flavor and texture may vary slightly.
Do I have to bake the crust?
Baking helps the crust hold together and brown slightly, but you could press the crust into the tin and freeze the pies if you want a completely no‑bake version.
Can I make these ahead for a party?
Absolutely — they freeze well and can be stored until you’re ready to serve.
How tart will the pies be?
They’re refreshingly tart thanks to the lime juice and zest, but you can adjust sweetness to taste when blending.
Are these gluten‑free?
They’re gluten‑free if you use gluten‑free graham crackers or cookies.
What equipment do I need?
You need a blender or food processor, a muffin tin, and paper liners for easy removal.
Conclusion
These 7‑ingredient vegan key lime pies are a simple yet delicious way to enjoy a classic dessert in a plant‑based form. With a buttery crust and tangy, creamy filling, they’re perfect for summertime, special occasions, or anytime you want a refreshing sweet treat with minimal fuss. Serve them straight from the freezer or let them soften slightly — either way, they’re sure to impress.
7‑Ingredient Vegan Key Lime Pies
These 7-ingredient vegan key lime pies are creamy, tart, and naturally sweetened. They feature a delicious no-bake crust and a rich, coconut-lime filling that’s perfect for summer desserts.
- Prep Time: 1 hour 20 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour 20 minutes
- Yield: 12 mini pies
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegan
Ingredients
- 1 cup Medjool dates (pitted)
- 1 1/2 cups raw walnuts
- 1 1/2 cups raw cashews (soaked)
- 1/4 cup coconut oil (melted)
- 1/4 cup maple syrup
- 1/2 cup lime juice (preferably key lime, freshly squeezed)
- 1 tbsp lime zest
Instructions
- Soak cashews in very hot water for 1 hour or in cool water for 6 hours or overnight. Drain thoroughly before using.
- Add dates to a food processor and blend until small bits remain. Remove and set aside.
- Add walnuts to the processor and pulse into a meal. Then add dates back in and blend until a loose dough forms. If too dry, add a few more dates.
- Line a muffin tin with paper liners and divide crust evenly, pressing with fingers to form a base. Place in freezer to firm up.
- Add soaked cashews, coconut oil, maple syrup, lime juice, and lime zest to a high-speed blender. Blend until very smooth and creamy.
- Remove crusts from freezer and pour filling into each crust. Tap to remove air bubbles and smooth tops.
- Freeze for 2-4 hours or until firm. Allow to sit out for 10-15 minutes before serving.
Notes
- Store in the freezer for up to 2 weeks.
- Top with coconut whipped cream or lime zest for extra flavor.
- Use key lime juice if available for authentic flavor.
Nutrition
- Serving Size: 1 mini pie
- Calories: 320
- Sugar: 17g
- Sodium: 5mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg
