| Last updated:
This post contains affiliate links.
Jump to Recipe Jump to Video
A Vegan Key Lime Pie Recipe that is so easy to make! Rich and creamy - it has a filling that's made with avocados! A must try! Naturally dairy-free.
This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases. Click here to read my policy about affiliate links.
Key lime pies are definitely one of my favorites which is why I was thrilled to make a Vegan Key Lime Pie to share.
This Vegan Key Lime Pie With Avocado is so rich and creamy!
What is so special about key lime pie?
Key Lime Pie is a traditional Florida dessert that has a classic tangy flavor on a graham cracker crust. We also love our Key Lime Cake.
Why is it called key lime pie and not just lime pie?
Because it is most commonly made with key lime juice instead of just lime juice.
Vegan Avocado Key Lime Pie ingredients
To make this vegan avocado key lime pie you'll need:
- graham cracker crumbs
- vegan butter
- cashew nuts
- mango
- avocado
- lime juice
- full fat coconut milk
- agave nectar
- coconut oil
How to make Vegan Key Lime Pie with Avocado
- Make the crust- In a food processor, blitz the graham crackers then add them to a bowl with the butter - mix well. Place in a pie dish and press it down to form the crust. Place in the fridge for later.
- Make the filling- Add the rest of the ingredients, except two limes, to a blender and blend until smooth.
- Fill the pie crust and chill- Pour the lime mixture into your prepared pie crust and place in the refrigerator to chill for a minimum of 4 hours (overnight is best).
- Slice and garnish- Slice the pie into smaller slices, garnish with lime zest if desired, and enjoy!
Key Lime Pie Vegan Recipe tips
- Add more lime flavor - If you like a strong lime flavor, add in the juice of two more limes to really boost the lime flavor.
- Skip the mango- If desired, the mango can be removed as well. It’s used for sweetness. However, you’ll want to increase the agave nectar to ¾ cup to get the proper sweetness when removing the mango.
How to store this Vegan Avocado Key Lime Pie
Storing: This pie can be made two days in advance and still be amazing when served. This pie will keep for 3-5 days in the fridge.
Freezing: This key lime pie will keep in the freezer for around 3 months. Store in an airtight container for best results.Check out this post on How to Store Pies.
Key Lime Pie Recipe Vegan FAQs
What Is The Difference Between A Lime And A Key Lime?
There’s not a lot of difference between a lime and a key lime. A key lime tends to be smaller, have more seeds, have a thinner skin, be a lighter green, and also seems to have a weaker tartness than a lime (also known as a Persian lime). However, the flavor is the same, although it might take a couple more key limes to really get a good flavor to a lime dessert.
Can you substitute limes for Key limes in key lime pie?
Yes, the type of lime you use truly won’t matter in the overall flavor when it comes to a lime dessert. The overall flavor is the same between the various types of limes that are more popular in stores.
Why is my key lime pie runny?
You may not have let it set long enough or your proportions may be off.
Why is my key lime pie crust soggy?
Your crust may not have set enough before adding the filling or you may have left the pie at room temperature for too long.
Other Vegan Desserts You’ll Love:
Vegan Avocado Key Lime Pie
A Vegan Key Lime Pie Recipe that is so easy to make! Rich and creamy - it has a filling that's made with avocados! A must try!
Prep Time: 20 minutes minutes
Additional Time: 6 hours hours
Total Time: 6 hours hours 20 minutes minutes
Servings: 8 slices
Calories: 504kcal
Ingredients
Pie Crust
- 3 cups graham cracker crumbs (42 graham cracker sheets)
- 1 ¼ sticks vegan butter melted
Filling
- 1 cup cashew nuts soaked in water for 2 hours
- ½ cup ripe mango
- ½ cup avocado (1 large avocado)
- ¼ cup lime juice Juice of 6 limes
- 1 cup full fat coconut milk
- ½ cup agave nectar
- ¼ cup coconut oil
- 2 limes to decorate
Instructions
Pulse the Graham Crackers to crumbs using a food processor or put them into a ziplock bag and bash them up with a rolling pin.
Add the graham cracker crumbs to a mixing bowl and pour over the melted butter. Mix until fully combined.
Tip the crumb mixture into a 10 inch round cheesecake pan and press down with the back of a spoon.
Put the pie dish into the fridge while you make the filling.
Add the cashews, mango, avocado, lime juice, coconut milk, agave nectar and coconut oil to a blender.
Blend until completely smooth (1-2 minutes)
Pour the filling on top of the pie crust, give the dish a shake and tap it on the worktop to even out the filling.
Refrigerate for at least 4 hours but preferably overnight.
When you’re ready to serve zest 2 limes and then cut them into thin slices.
To remove the pie from the dish push from underneath, then run a sharp knife around the circumference of the pie to free it from the bottom of the dish.
Sprinkle the lime zest on top of the pie and decorate with the lime slices.
Video
Notes
- If you’re in the UK substitute Graham Crackers for plain Digestive biscuits.
- Add the juice of two more limes for a very zesty Key Lime Pie!
- You can omit the avocado although the filling won’t be quite as smooth.
- Likewise with the mango but increase the agave nectar to ¾ cup for sweetness and to counteract the tartness of the lime.
- Storage: This Key Lime Pie can be made 2 days ahead and will keep for 3-4 days in the fridge. Freeze for up to 3 months.
Nutrition
Serving: 1slice | Calories: 504kcal | Carbohydrates: 43g | Protein: 6g | Fat: 36g | Saturated Fat: 16g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 1g | Sodium: 329mg | Potassium: 301mg | Fiber: 2g | Sugar: 19g | Vitamin A: 803IU | Vitamin C: 10mg | Calcium: 39mg | Iron: 3mg
