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Close up overhead photo of a slice of dairy free key lime pie with a bite taken out of it.

No-Bake Vegan Key Lime Pie

Brittany Roche
This vegan, dairy-free, egg yolks-free key lime pie recipe is a plant based, no-cook twist on classic key lime pie. Just blend up the key lime juice, sugar, and silken tofu based filling and pour it into a premade graham cracker crust, chill overnight and then slice and enjoy! It’s that easy! This simple key lime pie recipe is also protein packed thanks to the use of the silken tofu. This is a great vegan summer dessert recipe that you’ll never know is vegan. Perfect for parties or gatherings!
5 from 2 votes
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Prep Time 15 minutes
Additional Time 8 hours
Total Time 8 hours 15 minutes
Course Vegan Dessert Recipes
Cuisine American
Servings 8 slices
Calories 332 kcal

Ingredients
  

For the filling:

Instructions
 

  • MAKE THE FILLING: Add all the filling ingredients to a food processor or Vitamix. Blend on high for 3-5 minutes until the mixture is creamy and shiny.
  • ASSEMBLE AND CHILL: Use rubber spatula to scrape filling into prepared graham cracker crust, create a swirl pattern on top. Cover and refrigerate overnight or about 5-6 hours until chilled all the way through and thickened.
  • SLICE AND SERVE: Serve as-is or top with lime slices and dairy free whipped cream. Cut the pie into wedges with a large sharp knife, rinsing the knife under warm or hot water between slices. Then, carefully slide a pie server under the crust of the first slice, making sure it reaches all the way to the tip of the wedge in the center of the pie plate. Lift the slice up and out of the pie gently and serve. The first slice will be the most difficult and messy to remove, so it’s all downhill from there!
  • STORE: Store leftover pie covered in the fridge for up to a week. You can also freeze individual slices for up to 8 weeks*. To defrost: Transfer the slice(s) to the fridge in an airtight container until fully defrosted. This only takes about 2-3 hours!

Video

Notes

  • TOFU: You can use either soft or silken tofu in this recipe interchangeably. 
  • PIE CRUST: You can either make your own (check out our Vegan Graham Cracker Pie Crust recipe!) or check out the vegan-friendly options at your local grocery store. The options may surprise you! Look out for things like added dairy or honey, but many popular brands (like Keebler’s and Shoprite store brand) are “accidentally” vegan! 
  • LIME JUICE: If you can’t find key lime juice, regular limes/lime juice will also work! You may want to add some lime zest if you go this route.
  • COCONUT OIL: Unless you want your key lime pie to taste like coconuts, make sure you’re using a coconut oil that is labeled “refined” and NOT one labled “unrefined” or “virgin”.
  • * FREEZING NOTES:  If you are freezing the pie, it’s important that you fully emulsify the silken tofu and coconut oil. You’ll know it’s ready when it’s creamy and SHINY. If you defrost frozen dairy free key lime pie and it has a lumpy or gritty texture, this is where you went wrong.

Nutrition

Serving: 1sliceCalories: 332kcalCarbohydrates: 27gProtein: 2gFat: 24gSaturated Fat: 16gPolyunsaturated Fat: 6gSodium: 109mgFiber: 1gSugar: 15g
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