This key lime pie is so perfectly tart and easy to make! Prepped in 15 minutes or less. Just blend, pour, and freeze! It’s secretly healthy too!
Okay, it’s not a vegetable, but it’s definitely healthier than most pies out there! Just like my lemon pie and strawberry pie, this vegan key lime pie is low in sugar and free from oil. That means NO coconut oil and there’s no coconut milk in this one, either!
Plus, I’m using a whole wheat pie crust with zero oil or butter.
AND the filling for my key lime pie is made using tofu (don’t worry, you won’t taste it), avocado and cashews.
So, YES! This pie is definitely a healthier treat. Woohoo!
How to make it
(This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)
Begin by preparing your pie crust. You may use my no oil pie crust, or any of your favourite crusts. Do a blind bake and set aside.
Then gather your filling ingredients.
Add all the filling ingredients to your blender and process until smooth. (photos 1-2)
NOTE: If you don’t have a high speed blender, it helps to soak your cashews in hot water for 30 minutes, and then drain, before blending.
Pour the filling into your pie crust and spread with a silicone spatula as evenly as you can, but it doesn’t need to be perfect. (photos 3-5)
Freeze for at least 4-6 hours, and then garnish with lime slices, lime zest and coconut shreds, if you’d like.
Yes, of course. I’m using regular limes because they’re easier to find, easier to juice, and you need far less of them, than you would key limes. But, that said, if you happen to find key limes in your grocery store, and want to try those instead, go for it!
If preferred, you may omit the cashews and double up the tofu instead. Note that the filling will be a little softer this way, so keep it frozen until ready to slice. Then serve immediately.
Keep your pie frozen for 3-4 weeks. Make sure to tightly wrap to prevent freezer burn, and remove from the freezer 5-10 minutes before enjoying, to make slicing easier.
Expert Tips + Recipe Notes
- If you don’t have a high speed blender, soak your cashews in hot water for 30 minutes and then drain, before blending with remaining ingredients. This will help them soften, making them easier to blend.
- Make sure to plan ahead, as this pie tastes best when frozen for at least 4-6 hours.
- This vegan key lime pie is more tart than sweet. If you prefer a sweeter pie, increase the sugar to half a cup, noting that this will increase the calorie content, too.
- If you prefer extra tart, use up to 3/4 cup of fresh lime juice. You may also add 1-2 teaspoons of lime zest for extra zing.
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- 1 vegan whole wheat pie crust or crust of choice
- 300 grams soft tofu non GMO if possible
- 1/2 cup raw cashews
- 1 ripe avocado peel + pit removed
- 1/2-3/4 cup lime juice approx. 2-3 large limes or 4-5 small (depending on how tart you like it, we like 3/4 cup)
- 1/3 cup white granulated sugar you may use coconut or date sugar if an unrefined option is preferred, but note the colour of your filling will be darker.
- 1/2 teaspoon ground ginger optional
- lime slices, lime zest, shredded coconut
- Prepare your pie crust of choice and blind bake according to the directions for the crust of choice. If you're using my oil free pie crust, bake for 15-20 minutes, until the edges are golden. Set aside to let cool before filling.
- Add all the filling ingredients to your blender and process until smooth. Then pour the mixture into your pie crust and spread as evenly as possible.
- Freeze overnight, or for a minimum of 4-6 hours. Once frozen, rest at room temperature for 5-10 minutes, to make it easy to slice, then garnish and serve.