Learn to make a Vegan Key Lime pie! This delicious dessert is creamy, luscious, tart, and sweet, made with a vegan pie crust, a coconut cream lime filling, and topped with even more whipped coconut cream.
Course Dessert
Cuisine American
Keyword vegan key lime pie, vegan key lime pie recipe
Add the cornstarch and a few spoonfuls of the coconut cream to a large saucepan and whisk until completely smooth.
Gradually add the rest of the coconut cream, whisking after each addition.
Gradually pour in the vegan condensed milk, whisking as you go.
Add the lime juice and zest and whisk again to combine.
Heat the mixture gently on a low to medium setting, stirring constantly until it beings to bubble and thicken. This will take 10-15 minutes. Do not turn the heat up too high or the mixture may curdle.
Remove the pan from the heat and set aside to cool for about 10 minutes. Then transfer the filling mixture into your prepared pie crust and chill in the fridge for 2 hours.
Make the topping
Add the chilled coconut cream to a large mixing bowl and sprinkle over the powdered sugar.
Mix with an electric hand whisk until fluffy and thickened – about 5 minutes.
Spoon the coconut cream mixture over the top of your chilled pie filling.
Decorate with some extra lime zest and slices (optional).
Video
Notes
Look for a premade vegan pie crust, or make your own using one of my easy pie crust recipes! The crust should be fully baked before adding the filling for key lime pie.
Key Lime Pie can also be made with a graham cracker or cookie crust. Make your own using your favorite vegan cookies and vegan butter.
You don't need to use expensive and hard-to-find key limes to make a fantastic key lime pie. Regular limes are just fine.
Zest your limes before you juice them - it's really difficult to remove the zest from a lime that you've already cut and squeezed!
Leave one can of coconut cream at room temperature, and chill the other. The chilled can will be used for the whipped topping, while the other one will be cooked into the filling
Store leftovers in an airtight container in the fridge for up to 3 days.