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piece of key lime pie being pulled away from the rest of the pie

Vegan Key Lime Pie

  • Author: Brita Britnell
  • Total Time: 2 hours 10 minutes
  • Yield: 8 servings 1x
  • Diet: Vegan



For the graham cracker crust:

  • 1 1/2 cups of graham cracker crumbs, finely ground (this is about 9 full sheets of graham crackers)
  • 1/3 cup of sugar
  • 1/2 teaspoon of ground cinnamon
  • 6 tablespoons of vegan butter, melted

For the filling:

  • 1 cup of silken tofu (about 7 ounces)
  • 1/4 cup of coconut oil, melted
  • 1/3 cup of lime juice (about 34 limes juiced)
  • zest of 1 lime
  • 1/3 cup of maple syrup
  • 1 ripe avocado


To make the crust:

  1. Pre-heat the oven to 375 degrees F and grease a 9 inch pie pan.
  2. If you haven’t already done so, make the crumbs by adding the graham crackers to a food processor and pulsing until you have fine crumbs. Add the remaining crust ingredients and pulse until fully combined. This can also be done in a large bowl if you have already made the crumbs.
  3. Pour the mixture into the pie pan and press it evenly into the bottom and sides. This makes a rather thick crust.
  4. Bake for 8 minutes and then let cool until ready to use.

For the pie:

  1. In a food processor or blender, combine the tofu, coconut oil, lime juice and zest, maple syrup, and avocado. Blend until smooth.
  2. Pour the mixture into your pie crust and spread into an even layer. Gently tap the pie on a flat surface to release any air.
  3. Chill in the freezer for 2-3 hours or until nicely firm. Move the pie to the refrigerator and ENJOY! I like to let mine sit in the fridge for at least an hour before serving but that’s not totally necessary.
  • Prep Time: 10 minutes
  • Cook Time: 2 hours
  • Category: Dessert
  • Method: baking
  • Cuisine: american

Keywords: vegan pie, key lime pie, healthy pei