Vegetarian Vegan Key Lime Pie

Total time4 hr 35 min

Prep time25 min

Cook time10 min

This dreamy no-bake pie layers a buttery graham crust with a tangy-sweet cashew and coconut milk filling, blended until silky smooth and poured straight into that cooled crust. Fresh key lime juice and zest give it that signature bright, tart edge, while a touch of coconut oil helps the filling set into clean, sliceable wedges after a long chill in the fridge. Every component here — from the crumb base to the citrusy cream center — is naturally plant-based, making this an easy, satisfying dessert to serve to a vegetarian crowd. A dollop of whipped topping and a thin key lime slice on top finish it off with that classic bakery-case look. It's the kind of make-ahead treat that slices beautifully and disappears fast, no dairy or eggs required to get that rich, creamy texture.

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Ingredients

8 servings

For the crust

1 ½ cups vegan graham cracker crumbs (from about 10 full sheets)
Graham Cracker Crumbs Delicious in Dessert Original - 13.5 Oz Honey Maid Graham Cracker Crumbs - 13.5 Oz Signature SELECT Crumbs Graham Cracker - 13.5 OZ Kroger Graham Cracker Crumbs Essential Everyday Graham Cracker Crumbs 13.5 oz
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3 tbsp organic cane sugar
¼ tsp fine sea salt
5 tbsp vegan butter, melted

For the filling

1 ½ cups raw cashews, soaked in cold water for at least 4 hours, then drained and rinsed
1 can (13.5 oz) full-fat coconut milk
½ cup fresh key lime juice (from about 16–20 key limes) juice or bottled key lime juice
1 tbsp key lime zest (from about 6 key limes)
½ cup organic cane sugar
3 tbsp refined coconut oil, melted
¼ tsp fine sea salt

For serving

non-dairy whipped topping, for serving (optional)
key lime slices, for serving (optional)

Instructions

1
Place the raw cashews in a bowl, cover with cold water by at least 2 inches, and soak for at least 4 hours or overnight. Drain and rinse well before using.
2
Preheat the oven to 350°F (175°C). In a food processor, pulse the graham crackers until you have fine, even crumbs. Transfer to a mixing bowl and stir in the sugar and salt. Pour in the melted vegan butter and mix until the crumbs are evenly moistened and hold together when pressed between your fingers.

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