Classic Vegan Key Lime Pie

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Hands holding the sides of a pie pan filled with a vegan key lime pie with a gluten-free graham cracker crust

Nothing says summer like a slice of key lime pie! We’ve given this classic treat an undetectably vegan and (optionally) gluten-free makeover, and it’s kind of epic how much it tastes like the real deal. It’s perfectly tart, refreshing, and decadent all at the same time. We’re pretty sure you’ll find any excuse to make it. 

Just 9 ingredients required and perfect for sharing with family and friends! Start zesting, we have pie to make!

Vegan butter, cane sugar, graham cracker crumbs, water, cornstarch, lime and lime zest, cashew whipped cream, salt, and vanilla

How to Make Vegan Key Lime Pie

This CLASSIC vegan key lime pie begins with making the graham cracker crust…unless you’re in a hurry and grab a store-bought crust (don’t worry, we won’t tell!).

But a homemade graham cracker crust is easy, too, and requires just 2 ingredients: homemade graham crackers (or store-bought) and vegan butter. Simply crush the graham crackers in a food processor, add melted butter, press into a pie pan, and bake for 10 minutes. Easy peasy, lime squeeze-y!

Pressing a gluten-free graham cracker crust into a pie pan

Then it’s on to the creamy, tart-sweet lime filling. It begins with blending up lime zest and sugar to bring out the lime flavor! Next, we add cashews, water, (key) lime juice, cornstarch, and sea salt and blend again until super smooth.

Whisking a vegan lime curd in a saucepan

That mixture goes into a saucepan and heats until boiling, which activates the cornstarch and causes it to thicken. After stirring in the remaining ingredients (vegan butter and vanilla), it’s time to pour the thick, creamy mixture over the crust and give it some chill time in the refrigerator so it can fully set.

Then all that’s left is to decorate, slice, and enjoy! Our favorite way to decorate is with cashew whipped cream dollops around the outside of the pie. That way everyone gets a pretty slice with the perfect amount of whipped cream!

Limes and cashew whipped cream next to a pie plate filled with vegan key lime pie

We hope you LOVE this vegan key lime pie! It’s:

& Tastes like the real deal!

It’s the perfect dessert for spring and summer gatherings, hot days, or for anyone craving a vegan + gluten-free take on the classic. If you’re bringing it to a gathering, make sure to keep the pie refrigerated until serving to prevent melting.

More Graham Cracker Crust Pies

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!

Close up shot of a bite of vegan key lime pie on a fork

Classic Vegan Key Lime Pie

Undetectably vegan and optionally gluten-free key lime pie with a graham cracker crust. CLASSIC, tart, refreshing, decadent, and made with just 9 ingredients!
Author Minimalist Baker
Overhead shot of a vegan gluten-free key lime pie topped with dairy-free whipped cream
5 from 4 votes
Prep Time 5 hours 15 minutes
Cook Time 15 minutes
Total Time 5 hours 30 minutes
Servings 10 (Slices)
Course Dessert
Cuisine Gluten-Free (optional), Vegan
Freezer Friendly 1 month
Does it keep? 4-5 Days



  • 1 ½ cups heaped graham cracker crumbs (gluten-free as needed // we used homemade* // or sub store-bought)
  • 4-5 Tbsp melted vegan butter (we like Miyoko’s salted)


  • 3/4 cup raw cashews
  • 1 cup water (plus more for soaking)
  • 1 ¼ cup cane sugar* (ensure organic for vegan-friendly)
  • 1 ½ Tbsp key lime zest (plus more for garnish // regular limes work, but we strongly prefer key limes in this recipe)
  • 3/4 cup key lime juice (regular limes work, but we strongly prefer key limes in this recipe)
  • 1/4 cup cornstarch
  • 1 pinch sea salt
  • 1/4 cup vegan butter (we like Miyoko’s salted)
  • 1/2 tsp vanilla extract



  • Add cashews to a heatproof bowl and cover with hot water by at least 1-2 inches. Let soak for at least 20 minutes. Drain and set aside.
  • CRUST: Meanwhile, preheat your oven to 350 degrees F (176 C). If using whole graham crackers instead of graham cracker crumbs, place them into a food processor and pulse until fine crumbs are achieved.
  • To a medium bowl, add 1 ½ cups (200 g) of graham cracker crumbs (adjust amount if altering batch size) and melted vegan butter (starting with the lesser amount). Stir to fully combine. The mixture should hold together when squeezed. If it doesn't hold, add the additional butter.
  • Press the crumbs into a 9-inch pie plate using your hands or a measuring cup to smooth up the sides. Bake the crust for 10 minutes (until lightly browned).
  • FILLING: While the crust bakes, place the cane sugar and key lime zest into a high-speed blender and blend on high until the sugar looks green — this will make your filling much more flavorful. Add the soaked and drained cashews, fresh water, key lime juice, cornstarch, and sea salt. Blend on high speed until super smooth with no cashew pieces remaining.
  • Place the filling into a medium saucepan and heat over medium heat until the mixture begins to boil — about 4-7 minutes, whisking constantly. Stir in vegan butter and vanilla extract. Pour the mixture into your crust and place into the refrigerator until fully cool — at least 5 hours.
  • Once cool, top with dollops of dairy-free whipped cream and key lime zest. Slice and enjoy! Store refrigerated for up to 4-5 days or freeze for up to 1 month (without the whipped cream).



*1 batch homemade gluten-free graham crackers yields ~2 ½ cups (275 g) graham cracker crumbs.
*A store-bought graham cracker crust would likely work. Refer to package instructions for cook time and temperature.
*Cane sugar is necessary in this recipe for structure and flavor. It lets the key limes shine without overpowering their flavor. For a similar treat without refined sugar, try our Vegan Lime Pie Bars or 7-Ingredient Vegan Key Lime Pies.
*Nutrition information is a rough estimate calculated with homemade graham cracker crumbs, the lesser amount of vegan butter, and a half batch of cashew whipped cream.

Nutrition (1 of 10 servings)

Serving: 1 slice Calories: 359 Carbohydrates: 45.1 g Protein: 3.2 g Fat: 19.7 g Saturated Fat: 12.9 g Polyunsaturated Fat: 1.2 g Monounsaturated Fat: 3.2 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 152 mg Potassium: 150 mg Fiber: 1.4 g Sugar: 31.6 g Vitamin A: 0 IU Vitamin C: 1.2 mg Calcium: 30 mg Iron: 1.2 mg

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  1. Sarah says

    I made this today and it was fantastic! When I was blending the sugar and lime zest, I was momentarily terrified when a white cloud began wafting from the top of my vitamix, but when I opened the lid I realized I had basically blended it into powdered sugar (oops). No harm done and the fam loved the pie!

  2. Coby says

    Wowza, this was delicious! So tart and creamy, and easy to make. My youngest child, who is quite picky and doesn’t trust any vegan thing I make, loved it! Score! I see that it’s freezer friendly- I’m willing to bet it would good when somewhat frozen, like a key-lime-pie-cicle! Thanks for a great recipe!

      • Coby says

        I am coming back to say that I can 100% confirm that this is delicious frozen! I had a slice leftover that I stashed in the freezer, and ate it without thawing it. The filling had the texture of ice cream, and the crust was chewy. Highly recommend!

  3. Ann Casey says

    I just made this and it smells and looks amazing! I am worried that maybe I didn’t use the right kind of sugar (I just used granulated white sugar — def didn’t realize that was different than cane) or maybe not enough corn starch because it didn’t harden in the middle completely. Do you have any advice? I’m trying to freeze it for just a bit before I slice it in the hopes that the slices hold (at least a lil bit!)

    I know it’ll taste good regardless!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Ann, that sugar should be fine! The texture shouldn’t be fully firm (see video), but also shouldn’t be runny. If it’s too runny, the filling may have needed to cook for longer. Hope that helps!

  4. Gina says

    Love, love, love this recipe. So flavorful, and love the textures of the crust and the filling. Big thanks for sharing this recipe.

  5. Bernadette Valjee says

    This was so very delicious .Could not find good limes so used 1/2 cup of Nellie and Joe’s key lime juice . This is highly recommended as a sub for fresh lime juice .My 7 year old grandson really enjoyed
    Thank you !

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, yay! We’re so glad your grandson enjoyed it. Thank you for sharing, Bernadette! xo

  6. The Vegan Goddess says

    Hi, I’d love to try this!

    Would tapioca starch be a good sub for cornstarch? Or another starch?

    I LOVE that you have a healthy, natural recipe for graham crackers for the crust.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi, We’re so happy you’re excited about the crust! Tapioca would make it too gluey and arrowroot would too. Maybe if you used 1/2-1/3 of the amount, but we can’t guarantee it will turn out the same. We’re not sure of another great option here, sorry!

  7. Brooke says

    This looks divine! I can’t wait to try! One question, is there a possible sub for the cashews?? I’m allergic but still want to try this recipe! The other similar recipes you shared seem to use cashews as well. I’d appreciate any feedback! Thank you so much!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Brooke, you could possibly use macadamia nuts or replace the water + cashews with a thick, dairy-free milk.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Sol, It would probably work but will have a coconutty flavor and not taste as classic. Let us know if you try it!