Vegan Key Lime Pie
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This No-Bake Vegan Key Lime Pie is the ultimate spring dessert! Creamy, tangy, and made with wholesome ingredients like avocado and soft tofu, it’s the perfect refreshing treat for St. Patrick’s Day celebrations, Easter brunch, or any time you’re craving something sweet but healthy. With a buttery graham cracker crust and a silky-smooth citrus filling, this plant-based pie is packed with flavor and comes together in just minutes—then chills in the freezer until set. No oven, no fuss, just zesty, creamy goodness!
Equipment
- Food Processor
- 9-inch round spring form pan (optional: pie plate or tart pan can be used)
- Parchment Paper
Ingredients
Graham Cracker Crust
- 5 oz graham cracker crumbs or 1 ½ packs of graham crackers, crushed
- ⅓ cup coconut oil slightly melted
- ⅓ cup sugar
- nonstick cooking spray
Vegan Key Lime Pie
- 32 oz soft tofu
- 1 large avocado
- 1 cup key lime juice
- ½ cup honey or maple syrup
- 2 tbsp coconut oil slightly melted
- 8 tbsp key lime zest
- 1 tsp vanilla extract
Instructions
Graham Cracker Crust
- First place graham crackers into the food processor and pulse until crumbs form. Next, slowly add sugar and pulse 3-4 times. Last, slowly add melted coconut oil, and mix well.5 oz graham cracker crumbs, ⅓ cup sugar, ⅓ cup coconut oil
- Spray a 9-inch round spring form pan with nonstick cooking spray.nonstick cooking spray
- Evenly spread out mixture and press firmly into a 9-inch round spring form pan, pie plate or tart pan.
- Freeze for at least 2 hours before using.
Vegan Key Lime Pie
- Prepare the crust, see recipe and instructions above. Or use store bought graham cracker crust. Alternatively you can use my gluten free pie crust, see recipe link below.
- Place soft tofu and avocado into a blender, add lime juice, maple syrup, melted coconut oil, and vanilla extract. Blend until smooth. Add lime zest and blend to taste.32 oz soft tofu, 1 large avocado, 1 cup key lime juice, ½ cup honey or maple syrup, 2 tbsp coconut oil, 1 tsp vanilla extract, 8 tbsp key lime zest
- Pour onto graham cracker crust in a 9-inch spring form pan. Smooth over with the back of your spoon or spatula.
- Place in the freezer for 5 to 6 hours-or overnight.
- Remove from freezer, let sit at room temperature for five minutes. Next, release the spring on the spring form pan. Then place a piece of parchment paper over the pie and place a plate over the top of the pie then flip the pie to remove the pie from the bottom part of the pan. Then flip the pie again onto a pretty cake dish. Then, top the pie with lime zest and any toppings you prefer. Allow key lime pie to thaw at room temperature for at least 20 minutes before serving.
- *Store in fridge or freezer for up to 3 days. Note, this pie will keep better in the freezer.
Video
More About This Recipe
Click Here for the link to my Gluten Free Pie Crust
Notes:
Buy about 1 pound of key limes. The reason why we use key limes is because they are slightly sweet and floral, which makes for a beautiful dessert. If you don’t have key lime, you could use regular lime and add 1 tablespoon of sugar to the juice to sweeten it up. Not only is it delicious, but the avocado gives you a dose of heart-healthy fats and fiber, making this dessert a guilt-free indulgence. 💚 Store in the freezer for up to 3 days (if it lasts that long!). Enjoy, friends! 🥧✨
Buy about 1 pound of key limes. The reason why we use key limes is because they are slightly sweet and floral, which makes for a beautiful dessert. If you don’t have key lime, you could use regular lime and add 1 tablespoon of sugar to the juice to sweeten it up. Not only is it delicious, but the avocado gives you a dose of heart-healthy fats and fiber, making this dessert a guilt-free indulgence. 💚 Store in the freezer for up to 3 days (if it lasts that long!). Enjoy, friends! 🥧✨
Pro Tips for the Best Vegan Key Lime Pie
- Use Key Limes for the Best Flavor – They’re slightly sweeter and more floral than regular limes.
- Blend Until Silky Smooth – The tofu and avocado create a creamy base, so make sure to blend well!
- Chill for at Least 5–6 Hours – Freezing the pie ensures it sets up beautifully and slices cleanly.
- Adjust Sweetness to Taste – If your key limes are extra tart, add an extra tablespoon of maple syrup.
- Let It Thaw Before Serving – Leave the pie at room temp for about 20 minutes before slicing for the best texture.
Kitchen Tools You’ll Need
- Blender or Food Processor – For blending the creamy filling.
- 9-inch Springform Pan – For easy removal and a perfect shape.
- Zester & Citrus Juicer – To extract all that fresh lime goodness.
- Mixing Bowls – To prep the crust and filling.
- Spatula – For smoothing the filling evenly.
Nutrition
Serving: 1sliceCalories: 300kcalCarbohydrates: 40gProtein: 5gFat: 18gFiber: 3gSugar: 22g
Tried this recipe?Let us know how it was!