A reader-favorite recipe, this vegan key lime pie is grain-free, paleo-friendly, and refined sugar-free. The creamy filling bursts with the flavors of bright citrus and luscious coconut all wrapped up in a cinnamon-kissed crust.
This no-bake key lime pie recipe comes together entirely in a blender in 30 minutes of active time, no baking required. But be sure to give yourself an hour to soak the cashews beforehand and the pie a few hours to set before you plan to serve it.
Key lime pie is divine any time of year, but I especially appreciate it during winter and early spring, when I'm craving fruit desserts but there's still not much in season in California. Enter this vegan lime pie, with its bright hue and sunny taste chasing away the dregs of winter. Macadamia nuts, cashews, and coconut all whisper of tropical vacations and sunny beaches.
After I shared this no-bake lemon tart and gluten-free lime curd tart several years ago, I immediately started plotting a mash-up of the two. It was worth the wait! It's tangy, creamy, bright, and so satisfying.
This is *not* a traditional key lime pie, but it's every bit as delicious. Nuts and coconut stand in for the conventional graham cracker crust, and a maple-sweetened cashew filling takes the place of raw eggs and sweetened condensed milk.
I love easy no-bake dessert recipes like this one that come together quickly with whole food ingredients but still taste like a treat because they're rich, decadent, and balanced.
Here's what one satisfied reader had to say about this pie:
5-Star Reader Review
“My son requested this when he arrived home for the holidays. I've made it many times and it never disappoints. So good, so creamy and just the right amount of tartness.”
—Kathleen
Key Ingredients & Substitution Suggestions
No-Bake Coconut-Macadamia Crust
I make this pie with a nut crust to keep it simple, vegan, and paleo. For a more traditional key lime pie, use my homemade gluten-free graham cracker crust. My almond flour tart crust recipe would also work.
- Pecans, macadamia nuts, and toasted coconut form the base of the crust. But you can use any nuts you like: cashews, pistachios, almonds, brazil nuts, or anything else you have on hand. I left the nuts raw for a more neutral flavor, but you can use toasted nuts if you prefer. I do like the caramel notes toasted coconut lends the crust.
- Maple syrup holds the crust together. You could use another liquid sweetener, such as honey, agave, or date syrup.
- Vanilla, cinnamon, and salt add addictive flavor and a graham cracker vibe. I struggled to not eat all the crust straight from the food processor because it tastes like the most divine macaroons ever.
"Key" Lime Pie Filling
- As I explain below, I use regular limes here, which are easier to find than key limes. Look for limes that have thin, shiny skin and are more yellow than green – the cue for ripe limes with copious juice. That said, you could make this pie with any citrus fruits. I'm currently dreaming of a tangerine vanilla version! Zest the limes first with a microplane, then juice them.
- Soaked cashews add body. You can either soak the cashews in cool water for 4-8 hours, or do a quick soak with boiling water for 1-2 hours. I wouldn't recommend subbing a different nut for the cashews, as cashews have a uniquely silky texture and neutral flavor when pureed. But you could use an equal amount of raw cashew butter by weight.
- Maple syrup adds sweetness. I prefer a lighter maple syrup for a more neutral flavor. Or try another liquid sweetener such as agave or honey. Both are sweeter than maple, so start with half the amount and add more to your taste.
- Coconut water (or water) adds moisture. I love the depth of flavor and natural sweetness that coconut water adds here. But if you don't have any on hand, use regular water (preferably filtered) and add a little more sweetener to your taste.
- Coconut oil sets the filling as it hardens in the fridge. I like the flavor of raw extra-virgin coconut oil, but you could use refined coconut oil if you want less coconut flavor. Or you could try palm oil; just make sure it isn't red or it will turn the filling brown. I add just enough coconut oil to give a soft set to the filling, which continues to firm after a day or two in the fridge. If you want it to firm up more quickly, add 2 more tablespoons of coconut oil to the filling.
Method
Key Lime Substitute
Can you make key lime pie with regular limes? Yes you can! Traditional key lime pie is made with a variety of limes called key limes, which are very small and not readily available in many parts of the US and the world. But key lime pie has become the ubiquitous term for any lime pie, regardless of what kind of limes went into it.
Key limes are more yellow in hue, and they're said to be more aromatic than the larger, deep-green limes that are more common. If you're lucky enough to find some key limes and you use them to make this pie, please let me know how it is!
No-Bake Pie
No oven? No problem! This raw key lime pie recipe doesn't require any baking aside from toasting the coconut, which is optional, and you can have it whipped up in under an hour. It benefits from setting in the fridge for several hours, but you can also pop it in the freezer to speed this up. Or if you're really in a hurry, shape the pie in individual cups or jars, that way it won't matter if the filling is too soft to slice.
Pie for Everyone
This key lime pie is gluten-free, paleo, and vegan for a dessert that will please most yet still tastes rich, decadent, and balanced.
Bite into a slice of this luscious pie and enjoy the cashew-coconut filling bursting with bright citrus against nutty crust kissed with warmth and sweetness.
Any way you slice it, this vegan key lime pie is a dessert that everyone will love.
Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram, Facebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this vegan key lime pie recipe, I’d love to know. Leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet and #bojongourmet.
How to Make Vegan Key Lime Pie
Print Recipe Pin RecipeIngredients
CRUST:
- 1 cup (130 g) raw or lightly toasted macadamia nuts (or other nuts)
- 1 cup (110 g) raw or lightly toasted pecans (or other nuts)
- 1 cup (70 g) raw or lightly toasted unsweetened shredded coconut
- ¼ teaspoon ground cinnamon
- ½ teaspoon vanilla extract
- ⅛ teaspoon fine sea salt
- 2 tablespoons maple syrup (30 ml)
- spray oil, for the pan
FILLING:
- 1 ¾ cups (230 g) raw cashews, soaked in cool water for 4-12 hours or covered in boiling water and soaked 1-2 hours
- zest from 5-6 large limes (2 tablespoons lightly packed)
- ½ cup + 2 tablespoons (145 ml) lime juice (from 5-6 large limes)
- ½ cup + 2 tablespoons coconut water (or use filtered water and add more maple syrup to taste)
- ½ cup (120 ml) maple syrup (preferably light in color)
- ½ teaspoon vanilla extract
- ⅛ teaspoon fine sea salt
- ½ cup + 2 tablespoons melted and cooled extra-virgin coconut oil (125g) (increase to ¾ cup / 180 g if serving right away so it sets up faster)
FOR SERVING (OPTIONAL):
- whipped coconut cream (or thick coconut yogurt - see note)
- lime slices
- toasted coconut
- macadamia nuts
Equipment
- food processor
- high-speed blender
Instructions
CRUST:
- In the bowl of a food processor, pulse the macadamia nuts, pecans, coconut, cinnamon, and salt until finely ground. Take care not to over-process or the mixture will turn to nut butter.
- Drizzle in the maple syrup and vanilla and pulse until the mixture clumps together.
- Use moistened fingers to press the crust into the sides, then the bottom, of a lightly oiled 9-inch pie pan or loose-bottom tart pan. Chill while you make the filling
FILLING:
- Rinse and drain the cashews and place them in the bowl of a high-speed blender with the lime zest and juice, coconut water, maple syrup, vanilla, and salt. Blend on low, gradually increasing to high until silky smooth, 2-3 minutes, scraping down the sides of the blender as needed.
- Add the melted coconut oil and blend until just combined. Taste, adding more sweetener if you feel the filling needs it. Pour the filling into the chilled crust, and chill until firm, about 4 hours (or cover and chill overnight).
Notes
This pie keeps beautifully for up to 3 days, so feel free to make it ahead. I find it easiest to make the crust in a food processor and the filling in a blender. But you can make both components in either if you prefer. If using a food processor for the filling, add the coconut water after you’ve pureed the cashew-lime-maple mixture so it doesn’t splash everywhere. For an extra-green pie, add 1-3 teaspoons of matcha green tea powder until you like the color. Or add spirulina, chlorella, or a handful of spinach leaves. I used thick coconut yogurt to top this pie. The brands Culina and Cocojune all work well for this, though Culina is thick enough to pipe. Alternatively, use whipped coconut cream. Nutritional values are for 1 of 12 servings.
Marlene says
Sounds wonderful! So glad you give us recipes with no processed sugar, vegan, etc. Thx 😊
Question: I can't have cashews. Tho your (awesome!) crust suggests alternative nuts, the filling doesn't. Can you suggest a substitute for the cashews? Maybe marine collagen (vs bovine gelatin) to thicken the filling? When I find some key limes I'll make this and experiment. I'll update the review then. Thank you 😘
Alanna says
Hm, that's a great question. I wonder if coconut butter (different from oil) could work if replaced by weight? I think it would add the bulk that would be missing from the cashews. Would that work for you? Macadamia butter could work too if you can find it!
Marlene says
Sounds great Alanna, thx. I hadn't thought about the "bulk"... For that matter could I sub raw almonds? I'm lucky enough here in Sonoma County to get bulk raw almonds from my farmers market! Don't want to rob the key lime flavor either. Might try 1/2 coconut butter and 1/2 raw soaked almonds. When I get some key limes I'll try it out and let you know. Thank you for your helpful advice ☺️
Alanna says
You could try soaked raw almonds, the only thing is that they're more fibrous than cashews, so the texture might not be as creamy-smooth. I was thinking that if you started with nut butter, you might be a smoother texture. But if you try soaked almonds (or half soaked almonds, half coconut butter) I'd recommend peeling the almonds first. You'll have to dunk them in boiling water first so they won't technically be raw at that point (but neither are cashews!) I have some info on how to blanch almonds in this post. :)
Marlene says
Thank you so much for all your very helpful tips! Looking for key limes (Trader Joe's?) When I find em I'll do the 1/2 coconut butter and 1/2 almond butter or else macadamia. Thx for the info. I'll update then. 🥰
Leandra says
I haven't tried it yet for a key lime pie but I use coconut milk / cream to make vegan custards like pumpkin pie, quiche, etc. It works super well. I like them better then with heavy cream.
Though does require baking in those cases.
John P Schindler says
I suggest Pignoli cream from pine nuts, much easier to work with than Cashews (no soaking, & no Vita Mix needed), and economic in bulk at Costco, etc. Use one and a half cups of pine nuts and one cup of hot water in a blender or food processor and blend until frothy (4 minutes). Remember to vent the blender or food processor to release the air pressure while blending (hot water can explode when aagitated) if you can't vent your appliance, then let it cool, but otherwise no soaking is needed. Once I saw how easy this was, I gave up on Cashews altogether for a cream substitute.
Alanna says
I always forget about pine nuts as an option - that's brilliant! Thanks so much for the tip.
Liz says
Thank you for this suggestion!! It was a challenge the find raw cashews at my stores but I was able to find pine nuts and they worked well! Blending for 4 minutes made them perfect consistency!
Alanna Taylor-Tobin says
Oh that's great to know that pine nuts will work instead of cashews, brilliant. Thanks so much for the note!
Sonia says
Hi. I have an intolerance to coconut do do you have an alternative suggestion to coconut oil please. Thanks
Alanna says
The coconut oil is what sets the pie since it's solid when chilled. You could try palm oil. Or cacao butter, though it will have a white chocolate flavor, and I think you'd want to use a little less of it since it's firmer when chilled. Let me know if you experiment!
BakernBerner says
Very yummy! And fast and easy other than zesting and juicing the limes. I used thai limes which are so small, so it took 12! All other ingredients used were exactly as written and used coconut water from a can of coconut cream plus half water.
Alanna says
I'm so glad you like it! Thanks for the rating and note, and for sharing the slight ingredient changes - those are brilliant!
Trish says
I agree with the last comment - yummy and quick except for zesting the limes. I even brought limes back from FL just for this recipe! It seemed to improve in flavor when made ahead. I think for a different and quicker take I’d use gf graham crackers and put the filling in small glass containers. It’s fun to see how your dietary changes are affecting the recipes you develop. Keep up the good work!
Alanna says
I'm so impressed that you schlepped limes all the way from Florida to make this! I love the idea of making mini version in jars with graham crackers - yum!!
Shannon says
Could you update the recipe to include active and inactive time. When I found this recipe off google it says it only take 30 minutes.
Maybe find a way to represent the set up time and and the soaking time?
Alanna says
Hey, that's strange. When I look at the recipe in Google (by searching "vegan key lime pie") it's showing 1 hour 30 minutes. But I'm sorry for the mix-up! I just edited the time to include soaking the cashews. It may take Google a minute to crawl the recipe and pick up the new time. Thanks for the catch, and please let me know if you try the recipe!
Diana Le Deunff says
This key lime tart is exemplary in taste and appearance. I baked a vegan shortbread crust which was divine with the filling. Our vegan friends were blown away with this dessert and said it was the best vegan dessert that they had ever eaten... Definitely a keeper and a pleaser. Thank you SO much for sharing this phenomenal dessert. Wishing you all the very best in the New Year....!
Alanna says
I'm so glad the pie was a hit! All the best in the new year to you too!
Ceci says
Tastes good and is silky smooth! I followed the recipe to a T but mine didn't really slice well. It stood up but wasn't really firm to slice. Suggestions for next time besides cutting the amount of liquid?
Alanna says
I'm glad you liked the texture and flavor, but I'm sorry to hear that the pie wasn't firm enough to slice. Aside for decreasing the liquid, you could try adding a couple more tablespoons of coconut oil. The coconut oil solidifies in the fridge and helps it firm up. Please let me know if you give it another try!
Solange says
What may work as a traditional graham cracker crust for this summertime beauty?
Alanna Taylor-Tobin says
Great question! This would be dreamy in my homemade GF graham cracker crust. Please let me know if you try it!
Mia says
First of all, this is SO good. Unfortunately, I had to make it almost a week prior to serving - how well will this freeze?
Sheryl says
Delicious and visually gorgeous! May I ask what the decorations you used on top where? I see toasted macademia nuts, lime zest and slices but what are the small white spheres? Thank you!
Alanna Taylor-Tobin says
Thank you so much Sheryl! Those white spheres are actually Culina coconut yogurt (which is very firm) piped on top with a plain tip. :)
Wanda says
This looks so yummy. My list of your recipes to bake is growing longer and longer. LOL
I’m looking to bake a compromise key lime pie for Easter. Would the crust get soggy with a traditional key lime filling?
I’d love to try this recipe with the filling after the holiday, but the rest of my family isn’t ready to go dairy free. LOL
Alanna Taylor-Tobin says
Haha - compromise key lime pie - I love it!
Hm I'm not sure how this crust would work with a more traditional filling. I'm worried that it might not hold its shape as well with a looser filling. But it's worth a try and would still be delicious regardless!
Alternatively you could make my GF tart crust or GF graham cracker crust.
Please let me know what you try!
Kenzie says
Such a nice recipe, made it for Passover, threw in two dates to the crust for an extra touch of sweet and binding (and no vanilla). Looks so amazing 💛 can’t wait to try it! I also “quick soaked” the cashews-that worked great!
Alanna Taylor-Tobin says
Aw thanks for trying my recipe, and for the sweet note. Please let me know how it tastes when you try it. Chag Sameach!
Angie says
I made this recipe with your almond flour tart crust and it is everything I was hoping for! Absolutely delicious! I will definitely make this again. Thank you for the wonderful recipe!
Alanna Taylor-Tobin says
Oh I'm so glad it was a hit. Thanks so much for the sweet note!!
Heather Lonko says
Any idea if I can’t have nuts for the crust? I’d like something other than graham…I can eat sunflower seeds, pumpkin seeds, flax etc. I can also have coconut. Thank you! ☺️
I have made this before my intolerance to nuts and it was absolutely delicious!
Alanna Taylor-Tobin says
Hi Heather,
Very sorry to hear about the new nut intolerance, that must be really frustrating! I can really empathize with food sensitivities.
I think you could do sunflower seeds and pumpkin seeds in place of the nuts in the crust here, and keep the shredded coconut and other ingredients.
Are you able to eat the cashews in the filling?
Please let me know what you try!
-Alanna
Heather Lonko says
Oh no! I can’t have the cashews in the filling! Can I mix pumpkin and sunflower seeds instead? If so, would I soak them as well? Thanks for such a quick response! ☺️
Alanna Taylor-Tobin says
Ah got it. :( I suspect those seeds won't work well to replace the cashew, since the cashew is super smooth and creamy when blended, while those seeds are more fibrous.
Clarifying question: do you need the recipe to be vegan? Because if not, this gluten-free lime tart might be easier to adapt to being nut-free since the filling is made with eggs, butter, sugar, and lime.
If that doesn't work, I'm wondering whether coconut butter (sometimes labeled coconut manna) could work in the filling in place of the cashews.
Let me know your thoughts and I'll be glad to help troubleshoot!
-Alanna
Kathleen says
I did a lot of Bojon baking over the holidays. My son requested this when he arrived home for the holidays. I've made it many times and it never disappoints. So good, so creamy and just the right amount of tartness.
Alanna Taylor-Tobin says
I'm so happy to hear that the pie was a hit! How sweet of you to make it for your son, he's a lucky guy. Thanks a bunch for the sweet note!
Wanda says
Hi Alanna. I love your site! Thanks for all you do. 🙏
I like to make my key lime in squares instead of large slices. Normally I would put parchment below the crust and pull it out (like a sling) once it sets. Do you think the crust would be strong enough to do this? And would the filling set well enough for the squares to sit on their own without running over?
Alanna Taylor-Tobin says
Aw thank you Wanda – I'm so glad you're enjoying TBG!
Yes it should work beautifully to make these into bars using a parchment paper "sling" in an 8x8-inch pan or the equivalent. The filling and crust are nice and sturdy.
Please let me know how it goes!
xo,
A
Wanda says
I ended up making it as directed. OMG!!! This pie is better than any key lime pie out there. My guests went nuts over it. I used coconut whipping cream and added a little agar agar to it and was able to pipe it onto the pie. Heaven! It’s so nice to FINALLY find a recipe that isn’t sickly sweet. Thank you! You are a rockstar. LOL
Alanna Taylor-Tobin says
Awwww I'm so glad you love this pie! I'm with you - so many dessert recipes out there are overly sweet for my taste. So happy you liked this tart & tangy iteration - woohoo!!
Lilliana (sister to Gigi & Solange xx) says
As fantastical as it sounds, a local boutique bakery we used to love made a key lime cake which was a white cake/wedding cake with layers of key lime custard and crushed Graham crackers. It was frosted with a light whipped cream and the outer edge of each slice was a canvas for more crushed Graham crackers. In one word- heaven. I love a classic key lime pie, as it returns me to exotic vacation spots where ‘real deal’ slices were the perfect end to dining al fresco after lingering for a while at the table enjoying warm, humid tropical ambiences. I’d love to recreate the layer cake for my sister’s birthday but also would love to do your gorgeous pie, perhaps in a springform for sky-high walls of Graham cracker crust to cut decadent pieces. Any suggestions for setting up both or either? How much could I reduce the maple syrup (prefer barely sweet & most likely will use agave or honey as we only have a very, very dark Coombs on hand) Cheers to you our beautiful artist!
Alanna Taylor-Tobin says
Hi Lilliana,
Aw thank you for the sweet words! Happy to meet another member of your sweet family. :)
I love the sound of that cake! I think you could use my gluten-free sponge cake as the base, or my vanilla coconut flour cake. You could make a double batch of this key lime filling and let it cool and thicken in the fridge, then spread it between the layers. Another option would be to make my lime curd and use it between the cake layers once chilled. I think this whipped mascarpone would work well to frost the cake. If you use the curd, you would want to use a plain, large tip to pipe a ring of whipped mascarpone around the outer edge of each cake layer before adding the curd; this will contain the curd so it doesn't sploosh out the sides. Then you could put crushed graham crackers (homemade GF grahams if you like!) around the outside of the cake and sprinkled between the layers. Sounds epic!!
For a tall key lime pie, I would try either a 1.5 or 2x batch of both the crust and filling, and set it in a springform pan. You could either use the nutty crust here, or try the GF graham cracker crust.
No problem to reduce the sweetener and to use honey or agave in its place; I would just add extra liquid to make up the extra, whether you go with coconut water or regular water.
Please let me know how it goes!
-Alanna
Megan H says
This is a wonderful recipe! I wanted to bring a special dessert to a dinner I was going to, and everyone loved it. The only complaint I got was that there wasn't more, ha ha! I used Colima limes, which are readily available in my town in México. I had some pretty ceramic ramekins that I used for individual tarts; just put the crust on the bottom and filled up with the custard. The only tricky bit was that I wanted to pipe coconut cream onto the top, and my coconut cream became a soggy lumpy mess when I beat it. So I pivoted and quickly made a buttercream for the piped part. (not vegan anymore, but there were no vegans at the dinner, anyway) I also used toasted coconut and pine nuts, and randomly found matcha and white chocolate covered cranberries, which added a pop of color on top. Will be making again and again; thank you!!!
Alanna Taylor-Tobin says
I'm so glad you liked the recipe, yay! Those mini pies sound absolutely adorable, love the idea of using matcha white chocolate covered cranberries on top - brilliant!! I am sorry to hear about the coconut whip not working out, but I bet the buttercream topping was sublime. Yum!!
Sabine Probst says
What an amazing recipe!!! Everyone loved the pie, even all non vegans… I made it twice already within the last 10 days… this will be a favorite!!!
Thank you :)
Alanna Taylor-Tobin says
Aw, I'm so glad it was a hit, even with the non-vegans. Woohoo!