Best Vegan Key Lime Pie (Easy, Creamy & Sliceable)

why you’ll love this dairy free key lime pie

What is key lime pie?

Traditional Key Lime Pie originates from the Florida keys or Key west. Key limes are small limes about the size of a ping pong ball.

They have a stronger flavor and more acidity than regular limes making them great for baking recipes. Key Lime Pies are typically made with lime juice, egg yolks, and sweetened condensed milk. 

You can use key limes and regular limes interchangeably in this recipe. Taste of Home has an article describing the differences between key limes and regular limes which you can read here.

Why This Recipe Works

I tested both baked and no-bake versions of this pie, but the filling never quite set up the way I wanted. Cooking the filling on the stove solves that—heating activates the cornstarch, which thickens the mixture into a creamy, custard-like consistency.

Like in my mini no-bake vegan cheesecakes, coconut cream not only adds richness but also helps the filling firm up once refrigerated. Paired with fresh lime juice for that classic tart flavor, this method creates a vegan key lime pie that’s smooth, sliceable, and completely egg and dairy-free.

Vegan Graham Crackers 

Used for the crust—make sure to grab a honey-free or vegan-friendly version. You can also use another vegan cookie like Golden Oreos (cream removed) or Biscoff cookies; just skip the brown sugar if the cookies are already sweet. 

Vegan Butter

Melted vegan butter helps bind the crust and adds that classic buttery flavor. I prefer Violife Plant Butter. Melted coconut oil works too if you prefer a more neutral or coconut-forward taste. You can see more vegan butter brands for baking here.

Brown Sugar (optional)

Adds a touch of extra sweetness and helps the crust brown a bit. This is totally optional. If you’re using a sweet cookie instead of graham crackers, you’ll want to leave this out.

Limes (regular or key limes)

Fresh lime juice is key to the flavor—use about 3–4 large Persian limes or 8–10 key limes for roughly ⅔ cup of juice. Regular lime juice will be slightly more tart and bitter than key lime juice.

Sweetened Condensed Coconut Milk

I use the Nature’s Charm brand in this recipe. It’s thick, sweet, and gives the filling that creamy, classic key lime pie texture—without any dairy.

Coconut Cream

Adds richness and structure to the filling. You can now typically find canned coconut cream (as opposed to just coconut milk) in the international aisle. These cans often separate, so scoop out the thick, solid cream from the top. 

Cornstarch

This is what thickens the filling in place of eggs. When cooked properly, it creates a smooth, sliceable custard texture. Read more about vegan egg substitutes here. 

Vanilla Extract (optional)

If you want a hint of warmth or extra depth, add about 1 teaspoon to the filling after thickening on the stove. This is optional. The pie is delicious as-is—sweet, tart, and balanced without anything extra. 

Helpful Equipment

• Tart Pan, Springform Pan or Pie Plate: For baking the crust
• Small Bowl or Measuring Cup: To mix the cornstarch slurry
• Food Processor: To blend the graham crackers and make the crust

Step By Step Guide:

How to Make the BEST Vegan Key Lime Pie

Add the graham crackers to a food processor. Pulse until they are fine crumbs.

Add the brown sugar (if using) and melted vegan butter. Pulse the crust ingredients in the food processor until uniform.

Press the crust into a pie pan. Use a glass to compact the crumbs. Bake for 8-10 minutes at 375F.

In a medium saucepan over medium-low heat, whisk together the sweetened condensed milk, coconut cream, and lime zest.

Cook the Filling & Chill

In a bowl, mix the cornstarch with half of the lime juice to create a smooth slurry. Pour the slurry into the pot, then add the remaining lime juice and salt. 

Cook, whisking continuously, for 5–6 minutes over medium heat or until the mixture thickens into a loose custard.

Let the filling cool for 10-15 minutes before pouring it into the prepared crust.

Place the pie in the fridge for at least 4-5 hours or, preferably, overnight. To help if firm up faster, you can place it covered in the freezer for 3-4 hours. 

How to serve the vegan key lime pie

This is one of those pies that’s best served once the filling has been completely set. It sets enough to slice after 4–5 hours, but it’s best chilled overnight for a firmer texture.

If storing in the freezer, let the pie sit at room temperature for 30-45 minutes before slicing or serving it.

It’s delicious served with dairy-free whipped cream and a few lime slices on top. I used Country Crock’s Plant Cream which whipped up so well and was sturdy enough to pipe on the pie in a pretty pattern.

To be honest, once decorated, this recipe could be great for a special occasion or you could enjoy it as a perfect dessert for any sunny, summer day. 

2. Custard Isn’t Thickening on the Stove

Cornstarch needs heat to activate and thicken properly.
What to do:

• Make sure the mixture is over medium heat and you’re whisking constantly.
• Look for gentle bubbling around the edges—that’s a sign it’s hot enough.
• If it still seems loose, cook for an additional 1–2 minutes until it thickens into a soft custard.

3. Pie Didn’t Set in the Fridge

If your filling is still too soft after several hours, it may need more chill time—or a little help.
What to do:

• Place the pie in the freezer for 1–2 hours to speed things up.
• High fat, sugar, or extra acid all lower the freezing point, so it may take longer to firm up than expected. For best results, chill or freeze overnight before slicing.

4. Filling Is Grainy or Lumpy

This can happen if the cornstarch clumps or if the mixture boils too hard.
What to do:

• Always whisk the cornstarch into a slurry before adding it to the pot.
• Whisk continuously and avoid a rapid boil—gentle bubbling is ideal.
• If the texture still isn’t smooth, you can blend the filling briefly before pouring it into the crust.