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!
This recipe was originally published in May 2021. It has been updated for content and photos.
Okay, it’s not a vegetable, but it’s definitely healthier than most pies out there!
Just like my lemon and strawberry pie, this key lime version is low in sugar and free from oil, eggs, and butter. That means NO coconut oil and there’s no coconut milk in this one, either!
Plus, I’m using a whole wheat crust with zero oil or vegan butter.
AND the filling is made using tofu (don’t worry, you won’t taste it), avocado, and cashews.
So, YES! This is definitely a healthier treat, as far as pie goes. Woohoo!
Ingredients + Substitutions
Here’s everything you’ll need to make our delicious vegan key lime pie recipe.
- Pie crust: Prepare your crust before you begin. I’m using my homemade vegan whole wheat pie crust, but you may use any crust you like. You could even try a graham cracker crust or use a gluten-free crust if needed.
- Tofu: Soft tofu works well, or you may use silken tofu.
- Cashews: Use raw cashews without oil or salt. These will thicken your filling without using processed ingredients or cornstarch. That also means you don’t need to bake it!
- Sugar: For the sake of colour I’m using white sugar (I don’t often use white sugar). You may use unrefined coconut sugar instead but note that the pie filling will be slightly darker.
- Limes: Key limes can be harder to find so I’m using regular limes instead of key lime juice. Regular limes are also easier to juice and you’ll need less of them.
- Avocado: Adds richness to the filling and gives it a greenish hue.
- Ginger: Optional for flavour.
(This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)
Begin by preparing your vegan pie crust. Do a blind bake and set it aside.
Add all the pie filling ingredients to a blender or food processor. (photo 1)
Process until completely smooth. (photo 2)
NOTE: If you don’t have a high-speed blender, soak your cashews in hot water for 30 minutes, and then drain, before blending. This will help soften them.
Transfer the filling to your prepared pie crust. (photo 3)
Spread it as evenly as you can, but it doesn’t need to be perfect. (photo 4)
Freeze for at least 4-6 hours.
Then optionally garnish it with lime slices, lime zest, and coconut shreds before serving.
Or, for a more traditional key lime pie top it with dairy-free whipped cream or coconut cream. (But note this will add more calories and fat.)
Keep your pie frozen for 3-4 weeks.
Make sure to tightly wrap it to prevent freezer burn, and remove it from the freezer 10 minutes before enjoying it to make slicing easier.
If storing your pie in the fridge, the filling will be soft and a little trickier to slice, but still delicious.
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 the 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, but note that this will increase the calorie content, too. (For my taste, it’s the perfect balance of sweet and tart.)
- If you prefer extra tart, use up to ¾ cup of fresh lime juice. You may also add 1-2 teaspoons of lime zest for extra zing.
More delicious vegan desserts
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- 1 vegan whole wheat pie crust or crust of choice
- 300 grams soft tofu non GMO if possible
- ½ cup raw cashews
- 1 ripe avocado peel + pit removed
- ½-3/4 cup lime juice approx. 2-3 large limes or 4-5 small (depending on how tart you like it, we like ¾ cup)
- ⅓ 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.
- ½ teaspoon ground ginger optional
- lime slices, lime zest, shredded coconut
- Prepare your pie crust of choice and blind bake according to its directions. 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 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 easier to slice, then garnish and serve.
Yes, of course. I use regular limes because they’re easier to find, easier to juice, and you need less of them than you would key limes. But, if you happen to find key limes in your grocery store, and want to try those, 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.
My MIL makes a very sweet version of key lime pie from the pudding mix. THIS recipe was perfect – smooth, very limey, not too sweet but rich and delicious. It was easy to make and our dinner guests, 4 out of 6 were not vegans, all thought it was delicious. Thank you!
You’re very welcome, Karen. I’m so glad that everyone enjoyed it! 🙂
This looks delicious – I can’t wait to try it for Easter! Does ‘soft tofu’ mean silken?
I used regular soft tofu for this one, not silken.
Do you have a recommendation of a vegan pie crust that you like? thank yo
Hi Grace, the ingredients link to our oil free vegan pie crust. Hope you enjoy!
This vegan Keylime pie is awesome. Who would have thought that you could make a pie And it’s crust out of an avocado.
Thanks so much Karen! Absolutely thrilled you enjoyed. 🙂
Amazing pie! Was not too sweet, and perfect amount of sour for me with the higher amount of lime juice suggested. Thank you!
Yay! Thrilled you enjoyed Claire. Thanks for the review. 🙂