Hoiidays are a fun time to try some new things so I searched for a vegan key lime pie recipe. I will be making them again very soon! Bake for 10 minutes or until golden brown. Wow! You should! I was so excited when I found this recipe. Wow – these are SO adorable, and I can’t believe they’re vegan, too!! I personally think the key lime pie is plenty sweet and flavorful on its own, you don’t need to add any sweetener to the cream. They sound so bright and fresh for spring! If you use a tart pan as I did, you’ll end up with some extra filling – enough to fill a ramekin. I didn’t find any previous comments about using this ingredient so hopefully you have some insight! We’re so glad you enjoy it, Lina! I cannot believe it is vegan!! I’d use slightly less coconut oil. SO glad you enjoyed it, Katie. Yay! This recipe looks delicious and Im getting ready to make it now! I put it all through my smoothie blender which turned out to be the perfect machine for it. These look like the perfect spring-time dessert :) They do sell a key lime concentrated juice. Couldn’t wait to make these and I finally did. I’d love to meet you and learn how you come up with your recipes. Hi! After they set in freezer I left one in the frige for a day and I think the conistency was way better than frozen. Can somebody please make a recommendation for substituting the cashews + coconut? I mean, words can’t even describe how heavenly they were. I’m not sure where I went wrong with the custard setting, and even though the pie didn’t set properly – the flavor was perfect! See more ideas about Recipes, Vegetarian recipes, Healthy recipes. Let me know how it goes! :/. xo. I used maple syrup since I didn’t have any agave. Hm, that’s possible? Thank you Lucy! I didn’t have any cashews so I left them out. If I make again, I’m only making the filling and I’m putting it in popsicle molds because delicious. Delicious. Let us know if you try the applesauce! Lemons, blood oranges…. I really liked the flavor and they were super easy to make, but I’m wondering if I did something wrong. We used canned, but in this recipe, it doesn’t make a difference :D. 6-7 key limes makes barely 1/4 of a cup. Might I recommend this filling next time? I wanted to include them in a dessert bar spread but didn’t know if they needed to be kept cold unless immediately planning on eating! I love cashews but he isn’t big on them, but I’m more keen on your recipe than others I’ve been skimming. It is hard to find Agave or Maple syrup in Thailand. These turned out great, even with light coconut milk :) I ran out of agave so I used 1/4 cup maple syrup plus a couple of tablespoons of agave. vegan or not, it will be appreciated by everyone! Hi! Thanks. Hi Alyssa, yes, we’d say increase the bake time. Love the creativity, Kerri! Do you think that contributed to the pie not setting properly? To make this truly no-bake, you can use a storebought graham cracker crust, or you can make a raw crust using nuts and dates! It may have been your food processor! We’re so glad you enjoy this recipe! Substituted honey instead of agave. I cant wait to share them with my non vegan family! Thinking of making it as a big pie for a dinner party. I’m0 hoping for a sinply lime flavour so hoping not. I love both their products and brand values, and I’m so excited to be working with them! I’d have to lift the wrap and try to stretch it tighter to keep this from happening. Hi Kathy, You could try subbing vegan butter for the coconut oil. We’ve never used sweetened condensed coconut milk. So plan your thaw time accordingly! I having trouble finding dates during quarantine. These look amazing. Thanks so much for the lovely review, Jess! It was gone so fast. Last year 2015 – Oct/Nov/Dec + 2 1st 2 weeks of Jan – I lost 15 # on the Blood type. Can I put the pie in the oven after the fact and bake it to firm it up? Maybe adding cinnamon to crust and pumpkin purée could make pumpkin pie??? Read the ingredients on graham crackers. They are in the freezer still, so the texture may improve after they are fully frozen-I will eat them anyway because they are delicious! Next time I make it, I’m going to use just the JUICE of 3-4 limes, rather than blending the entire limes into the filling. Oh, Martha? Good luck! xo. In a bowl with graham cracker crumbs, add a pinch of salt and some melted coconut oil. So happy you liked this. It was just the right depth, about 1/2″ of crust, and 2″+ of filling on top. They look SO delicious and lovely. Thanks so much for sharing, Charlotte! Cashews are nothing to be afraid of! I am wondering if the coconut milk should be from a can or a carton (bc they’re not always interchangeable, are they?-sorry kitchen/cooking illiterate!) Hi, how did making it with the sweetened condensed coconut milk work out? But I would like to ask will the texture of the filling change if I take out the cashews nuts? Hope that helps! I used a food processor rather than a blender because i didn’t think a blender would work as well, but perhaps i should use both.? I made these yesterday using mandarins that were on the verge of going bad instead of limes. Thanks so much for sharing your experience and modifications, Nadine! All in all a yummy, fresh, creamy lime dessert. I want to make these, but was just curious if these “pies” were mini-cup cakes or regular size? Will definitely try blending next time! Thanks so much for sharing! I put it on everything. Hope that helps! do I need to make any changes to the rest of the recipe? As a result, the thaw time was very short – 10 minutes before the filling started to get really soft and runny again. Thanks! Super yummy! I laughed about your Martha comment. How many muffin tin size does this recipe make? They’re so pretty and the flavor was wonderful. Maybe mine were unusually small. And what could you substitute for coconut oil? All were shocked it was vegan! A new family favorite! We haven’t tried using roasted, but we think it may impact the flavor too much. What if I wanted to baked it as a whole pie for a party? Thank you! A classic creamy white sauce is vegan-ized with this Simple Vegan Bechamel Sauce recipe. My pies were a little lopsided because I didn’t use a baking pan. I have a severe allergy to dairy that gets me chugging a bottle of Benadryl any time I cave into dairy cravings. As I was trying to cover the tin, sections of the wrap would sag and land in the pie filling. We eat #wholefoodsplantbaseddiet sugar & oil free. Hi Amanda! Of the few I’ve tried, the one I’ve had the most success with is Native Forest. You can also subscribe without commenting. I tried baking it when I was developing the recipe , Thank you for trying my recipe and leaving a comment! This vegan key lime pie is a delicious, light and tangy dessert. Would coconut cream be better than coconut milk? The brand I found in my grocery store has honey. <3 Presentation isn’t the most beautiful but it is so worth it! Your email address will not be published. Baked it for about 8 minutes. I tried this recipe and i was very skeptical, i thought it would taste weird and like cashews… but it turned out to be one of the best key limes pie I ever had ! Haha, nice! Thanks a million! can you quick soak the cashews in this recipe? That’s when I decided a no-bake method would be best. thanks for sharing this one, i definitely will be giving it a go in my kitchen. I always leave a little in the bowl so I can “taste test” (snack). We’re so glad you both enjoyed them! Light fresh and so yummy! The perfect… Spicy Tahini Dressing. Let us know how it goes! Pour filling into muffin tins and tap on counter to release air bubbles. haha, yay!! Thanks so much for sharing this easy and delish recipe. Hi Kelly, that could definitely be the case! Am not sure whether these are gluten-free or not though. Highly recommend!! Hope that helps! Thank you :) I found you answered that in an old comment and made these for Easter and OMG they were amazing!!! My son used the word “heavenly” when devouring his. Made these today with regular limes. HI! Had amazing feedback from family! Just updating my question about making this in a springform pan. Thank you! I’ve made it with lime and with lemon. Xo. Looks so so yummy! We haven’t tried it, but think coconut oil would work! My Ninja blender yielded the yuckiest grainy filling. How much sugar would you suggest to replace the nectar? My sister bought some key limes at the store and she said “Where are we gonna find a vegan key lime pie recipe?”. Avi in Ashqelon,Israel. Now we live in Detroit and I have to live with out hy vee and quick trip :(, These are so cute! You mean to tell me that The Minimalist Baker is in KC?! See my vegan cheesecakes for the recipe -> https://minimalistbaker.com/7-ingredient-vegan-cheesecakes/. Is that all you used? What else can I say? In the fridge or freezer? The less intimidating, super easy version. I added more lime than the recipe called for to give it a bit more tartness and made one tart rather than individuals but other than that I followed the recipe. . I used 1/3 cup palm sugar syrup instead of agave since I didn’t have any and it still tasted great and was perfectly balanced for tartness and sweetness. Oh of course! I would try with a blender next time to achieve a creamy texture. I thought I had all the ingredients when I started, but my little stinkers ate all the graham crackers. This was yummy, but definitely best when fresh like it says – the pieces after the first day aren’t as good texture-wise and take quite a bit of time to thaw to a good consistency. I’m a big fan of miminalistbaker.com for dinner ideas, Thank you!!! I see it says regular-sized muffin tin in the recipe, but there’s mention of mini-sized in the comments. Hi! I’ll be making them again soon. This Pesto Pasta Salad truly is the ultimate Summer Pasta Salad. Would it be possible/advisable to substitute virgin coconut oil in for vegan butter in the crust? Try my coconut macaroons or banana pudding! 7-Ingredient key lime pie bites with a simple graham cracker crust! Key lime cheesecakes have me gearing up for spring! DELICIOUS ?! Vegan lime drizzle cake tastes heavenly, it is easy to make and requires no niche ingredients. So they weren’t visually perfect but still tasted heavenly! Delicious! Thank you for sharing, I will definitely make this again. I just wish these would stay solid at room temp without being freezing. The coconut oil gives the pies an ultra creamy texture and also help it set up and hold together better. The recipe contains only 8 ingredients and is plant-based, gluten-free, oil-free, nut-free, refined sugar-free, and easy to make.