Creamy Vegan Key Lime Pie Recipe Easy Homemade Coconut Cream Dessert
A creamy, tangy vegan key lime pie made with full-fat coconut cream and fresh key lime juice, offering a rich, luscious texture without dairy or eggs. Perfect for warm weather and gatherings, this dessert is quick to prepare and a crowd-pleaser.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 15 minutes (including chilling time)
- Yield: 8 servings 1x
- Category: Dessert
- Cuisine: Vegan, Plant-Based
Ingredients
- 1 can (13.5 oz / 400 ml) full-fat coconut cream
- ¾ cup fresh key lime juice (about 10–12 key limes)
- ½ cup (120 ml) maple syrup
- 1 cup (140 g) raw cashews, soaked for at least 4 hours or overnight
- 1 teaspoon vanilla extract
- Pinch of sea salt
- Crust:
- 1 cup (150 g) pitted Medjool dates
- 1 ½ cups (150 g) raw almonds or pecans
- ¼ cup (20 g) desiccated coconut (optional)
- Pinch of salt
Instructions
- Rinse 1 cup raw cashews and soak in water for at least 4 hours or overnight. Drain and rinse when ready.
- In a food processor, combine 1 cup pitted Medjool dates, 1 ½ cups raw almonds or pecans, ¼ cup desiccated coconut (optional), and a pinch of salt. Pulse until the mixture sticks together and forms a coarse, crumbly dough.
- Transfer the crust mixture into a 9-inch pie dish. Press evenly along the bottom and slightly up the sides using your fingers or the bottom of a glass. Chill in the fridge for about 15 minutes.
- In a high-speed blender, combine soaked cashews, 1 can full-fat coconut cream (use only the solid cream part if separated), ¾ cup fresh key lime juice, ½ cup maple syrup, 1 teaspoon vanilla extract, and a pinch of sea salt. Blend on high for 2-3 minutes until silky smooth and creamy.
- Taste the filling and adjust flavor if needed by adding more lime juice for tartness or more maple syrup for sweetness.
- Pour the creamy filling over the chilled crust and smooth the top with a spatula or the back of a spoon.
- Refrigerate the pie for at least 4 hours or preferably overnight to set and allow flavors to meld. Alternatively, freeze for 2-3 hours and then bring to fridge temperature before serving.
- Garnish with thin lime slices, toasted coconut flakes, or fresh mint leaves before slicing and serving.
Notes
Use full-fat coconut cream for best texture; if separated, scoop out the solid cream. Freshly squeezed key lime juice is essential for bright flavor. Soak cashews thoroughly for a smooth filling. Press crust firmly to avoid crumbling. Chill pie at least 4 hours or overnight for best results. For nut-free version, substitute cashews with silken tofu or soaked sunflower seeds and nuts in crust with seeds. Avoid microwaving when reheating to preserve texture.
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 280320
- Fat: 18
- Carbohydrates: 28
- Fiber: 4
- Protein: 5
Keywords: vegan key lime pie, coconut cream dessert, dairy-free pie, plant-based dessert, vegan lime pie, easy vegan dessert, gluten-free dessert