Description
Plant-based key lime pie uses coconut milk and agar for a silky sweet-tart filling packed with fresh lime juice and zest over a vegan graham crust. Finished with fluffy coconut whipped cream for creamy sweetness without dairy. No-bake version takes 20 minutes active time plus setting.
Cultural Background
Key lime pie originated in the Florida Keys in the late 19th or early 20th century, where local key limes provided the signature tart flavor in a simple dessert suited to the tropical climate and limited refrigeration. Traditional versions relied on sweetened condensed milk for creaminess and eggs for setting, reflecting Southern American and Caribbean influences. This vegan adaptation draws on modern plant-based techniques using agar from seaweed and coconut products, preserving the bright citrus profile while aligning with contemporary dietary preferences.
Recipe Info
PREP TIME: 25 minutes
COOK TIME: 10 minutes
TOTAL TIME: 4 hours 35 minutes (including setting)
SERVINGS: 8
DIFFICULTY: Easy
Ingredients
- 1 2/3 cups vegan graham cracker crumbs
- 7 tablespoons coconut oil, melted
- pinch of salt
- 2 cans (about 640g total) sweetened condensed coconut milk
- 1/3 cup raw cashews, soaked overnight and drained
- 3/4 cup fresh lime juice (from 6-8 limes)
- 2 tablespoons fresh lime zest (from 4-6 limes)
- 1 teaspoon agar powder
- 1 can (400ml) full-fat coconut whipping cream or cream from 2 chilled cans full-fat coconut milk, chilled overnight
- 2-4 tablespoons powdered sugar, to taste
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 325°F if baking the crust. In a medium bowl, mix vegan graham cracker crumbs, melted coconut oil, and salt until the mixture resembles wet sand and holds together when pressed.
- Press the crust mixture firmly and evenly into the bottom and up the sides of a 9-inch pie plate or tart pan. Bake for 10-12 minutes until lightly golden, then cool completely on a wire rack (or skip baking and chill in freezer for 15 minutes for a no-bake version).
- In a small saucepan, whisk together the agar powder and lime juice. Bring to a gentle boil over medium heat, then simmer for 3 minutes while whisking constantly until the agar fully dissolves and the mixture thickens slightly; remove from heat and let cool for 5 minutes.
- In a high-speed blender, combine the agar-lime mixture, drained soaked cashews, sweetened condensed coconut milk, and lime zest. Blend on high until completely smooth and creamy, about 1-2 minutes, scraping down sides as needed.
- Pour the filling into the cooled crust, smooth the top with a spatula, and refrigerate for at least 4 hours or until fully set and firm to the touch.
- For the coconut whipped cream, open the chilled can(s) without shaking and scoop out the solid cream into a chilled mixing bowl, discarding or reserving the liquid. Add powdered sugar and vanilla, then whip with an electric mixer on high speed for 2-3 minutes until light, fluffy, and peaks form.
- Once the pie is set, spread or pipe the coconut whipped cream over the top. Garnish with additional lime zest or thin lime slices if desired. Slice and serve chilled.
Tips
- Always chill the coconut cream can overnight and use a chilled bowl for the whipped cream to achieve the best fluffy texture without separation.
- Activate the agar fully by simmering for the full 3 minutes to ensure the filling sets properly without a grainy texture.
- For extra lime intensity to use up your supply, increase zest to 3 tablespoons or add a splash more juice while adjusting sweetness with additional condensed milk if needed.
Nutrition
Calories: 420
Protein: 4g
Carbs: 52g
Fat: 24g
Tags
Sweet