Vegan Key Lime Pie [Low Sugar + No Oil]

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.

Instructions

(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.)

Storage

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

If you tried this recipe, please let me know about it in the comments below. I always love hearing from you! Don’t forget to Subscribe to This Healthy Kitchen to be among the first to get my new recipes! You can also FOLLOW ME on Facebook, Instagram, Pinterest, and Twitter to see more delicious food and get all the latest updates.

Buon appetito

Rosa

📖 Recipe

Vegan Key Lime Pie

This vegan key lime pie is so perfectly tart and easy to make! Prepped in 15 minutes or less. Just blend, pour, and freeze!

5 from 12 votes

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Prep Time: 15 minutes minutes

Freeze Time: 4 hours hours

Total Time: 15 minutes minutes

Course: Dessert

Cuisine: American, Canadian

Servings: 8 Slices

Calories: 274cal

Author: Rosa

Equipment

Pie Plate

Vitamix Blender

Ingredients

• ▢ 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 use coconut or date sugar for an unrefined sugar option
• ▢ ½ teaspoon ground ginger optional

Optional Garnishes

• ▢ lime slices, lime zest, shredded coconut

Cook ModePrevent your screen from going dark

Instructions

• 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.

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 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 ¾ cup of fresh lime juice. You may also add 1-2 teaspoons of lime zest for extra zing.

Nutritional information is for one slice (or ⅛th) of the lime pie, including my oil free pie crust. If you’re using another crust, nutritional info will vary.

Nutrition

Calories: 274cal | Carbohydrates: 33g | Protein: 7g | Fat: 14g | Saturated Fat: 2g | Sodium: 75mg | Potassium: 427mg | Fiber: 5g | Sugar: 11g | Vitamin A: 81IU | Vitamin C: 10mg | Calcium: 31mg | Iron: 2mg

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*Nutritional information is an estimate, calculated using online tools and does not include optional ingredients unless otherwise indicated.