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Vegan Key Lime Pie

Vegan Key Lime Pie

Course Dessert



  • 1-1/2 cups crushed graham crackers
  • 1/3 cup sugar
  • 1/3 cup oil (your choice)


  • 1/2 cup cashews
  • 1 can coconut milk/coconut cream
  • 1/2 cup key lime juice (about 8 key limes)
  • Zest from key limes
  • 1/4 cup lemon juice
  • 1/4 cup agave
  • 1/4 cup pure maple syrup
  • 1 tsp vanilla extract
  • 1/4 tsp citric acid
  • 1/4 tsp salt


  • 1/3 cup water
  • 4 tsp agar powder


  • Wash hands with soap and water.
  • Prepare crust by mixing all the crust ingredients until they are moldable like wet sand.
  • Press crust mixture firmly into a pie tin and bake at 350 °F for 7 minutes. Set aside.
  • Scrub key limes with a clean vegetable brush under running water. Squeeze to make ½ cup of key lime juice.
  • Add all of the pie filling ingredients to the blender. Blend until smooth.
  • Add agar powder to a small saucepan. Activate the agar powder by adding ⅓ cup of water. Cook over medium-high heat while whisking constantly until it becomes clear and thick.
  • Scrape agar mixture into the blender. Blend everything together until smooth.
  • Pour pie filling into the crust and chill until firm, at least 3 hours.
  • Decorate pie to your liking, using key lime slices, almond miIk-based whipped cream and edible flowers (as pictured).


This recipe was developed using the Safe Recipe Style Guide at SafeRecipeGuide.org.