This vegan key lime pie is super creamy, delicate and refreshing and the gluten free dairy free crust is also egg free, soft and flaky! Just the perfect spring and summer dessert!
What's Key Lime Pie? Key Lime Pie is a traditional American sweet tart made with key limes juice, eggs and condensed milk in the filling and a crust of crumbled cookies and melted butter.
With this recipe we are going to make key lime pie gluten free and vegan, using simple ingredients and whole foods.
Want more citrus-y desserts? Check out this Lemon Cake and this Limoncello Cream!
Ingredients
Here are the ingredients to make key lime pie gluten free dairy free egg free
- almond flour or simply finely ground almonds, either blanch or unblanched (I've used unblanched)
- gluten free brown rice flour
- a gluten free starch of your choice, I use either potato or tapioca usually
- a neutral vegetable oil or unflavored coconut oil
- plant based and gluten free milk
- brown sugar or other sweetener of your choice
- raw natural cashews, they need to be unsalted and not toasted
- fresh lime juice
- plain plant based yogurt, make sure it is labeled gluten free
- coconut milk to whip into a creamy delicious topping
See recipe card below for quantities and full directions.
Instructions
Here's how to make this simple key lime pie recipe:
- mix all the dry ingredients of the gluten free pie crust, then add oil, milk and mix with a spoon
- as big crumbs form, work the dough with your hands, squeezing all the ingredients together until you form a dough ball
- place the crust dough on a greased round pan (or lined in parchment paper) and spread it with your hands or pushing it down with the bottom of a glass or a measuring cup
- poke some holes in the pie base with a fork and bake for 10 minutes in pre-heated oven at 175 C / 340 F
- while the gluten free pie base is baking, add all the filling ingredients to a high speed blender (or food processor) and blend until creamy and smooth
- pour the key lime pie filling onto the pre-baked dairy free egg free crust and bake for another 10-12 minutes, util the filling is firm but soft
- you can top it with whipped plant-based cream or - as I like to do - whipped coconut milk
Questions and substitutions
Yes, you can simply replace the amount of almond flour with brown rice flour. It will result in a slightly less flaky crust
I usually opt for rice milk as it is more neutral in flavor, you can also use cashew milk or oat milk (make sure it is certified gluten free)
I often use soy yogurt, but if you want to keep the vegan key lime pie soy free then you can use oat yogurt (certified gluten free) or coconut based yogurt, I've used it and its flavor pairs amazingly with this pie
Equipment
To make this dairy free key lime pie you will need:
- a bowl, to mix the pie crust ingredients
- a 10 inch round pie pan
- parchment paper to line the pan
- a (high speed) blender or a food processor
- a hand mixer to whip the coconut cream
- a kitchen scale to precisely weigh all the ingredients (you will use it for both dry and wet ingredients, so it's extra simple)
Storage
You can store this healthy vegan key lime pie in the fridge for up to 3-4 days, but let it rest out of the fridge for 10-15 minutes before serving.
As you can see making non dairy gluten free key lime pie from scratch takes little time and little effort!
If you make this recipe or have questions, leave me a comment down here! And a 5 star rating if you have loved it would help me grow the blog 😉
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Ciao!
Sonia
📖 Full Recipe
Vegan Key Lime Pie {Gluten free + Soy free}
Equipment
- 1 a bowl, to mix the pie crust ingredients
- 1 10 inch round pie panparchment paper to line the pan
- 1 (high speed) blender or a food processor
- hand mixer
- 1 1 kitchen scale to weigh all the ingredients precisely (you will use it for both dry and wet ingredients, so it's extra simple)
Ingredients
For the pie crust
- 100 gr almond flour or finely ground almonds (blanch or unblanched)
- 100 gr brown rice flour (gluten free)
- 100 gr potato or other gluten free starch
- 40 gr seed or melted coconut oil
- 100 gr gluten free, plant based milk best if rice, cashew or oat (certified gluten free)
- 40 gr brown sugar or other sweetener of your choice
For the filling
- 250 gr raw natural cashews (not salted or toasted)
- juice of 2 key limes
- grated zest of 1 key lime
- 4 tablespoons plain plant based yogurt (gluten free)
- 90 gr gluten free plant based milk
- 40 gr brown sugar or maple syrup
For the topping/decoration
- 2 cans coconut milk
- extra grated key lime zest
- extra key limes to slice as decorations
Instructions
- The very first thing you will need to do is place the coconut milk cans in the refrigerator at least 24 hours before making the pie
For the pie crust
- Pre-heat the oven at 175C/340F
- In a bowl mix almond flour, rice flour, starch and sugar
- Add milk and oil, mix with a spoon until a coarse crumble forms, then start working the dough with your hands, squeezing the ingredients together until the dough is uniform and compact
- Grease the baking pan with seed/coconut oil or line it with parchment paper, place the pie dough on it and spread it with your hands or push it down with the bottom of a glass
- Poke some holes in the pie base with a fork and (pre)bake for 10 minutes
For the filling
- While the crust is baking, simply add all the ingredients for the filling in a high speed blender or food processor and blend until creamy and smooth
- Taste it and add more lime or sugar if desired
- {In case you don't have a high power blender, boil the cashews for 5 minutes so that they will get softer and easier to blend}
- Pour the filling onto the pre-baked crust, spread it with a spoon and bake for another 10-12 minutes, until the filling is firm but slightly soft
- Let it cool down completerly before decorating and serving
For the topping/decoration
- Let the coconut cans rest out of the fridge for 30 minutes
- Open them, remove only the solidified part and place it in a bowl
- Add grated lemon zest and whisk with a hand mixer until it gets creamy and foamy (add maple syrup or powdered sugar to taste, if desired)
- Spread it over the key lime pie and decorate with more grated zest and key lime slices if desired
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