A dairy-free and alcohol-free vegan key lime pie with a graham cracker crust, coconut-based filling, and zesty key lime flavor. This easy, no-bake recipe delivers a tangy, creamy texture perfect for summer gatherings.
2 cups graham crackers (certified vegan)
1/3 cup melted coconut oil
1/3 cup agave syrup
12 large organic key limes (yield 3/4 cup juice)
14 oz coconut condensed milk (12g protein per serving)
1 tsp vanilla extract
1 tbsp vegan gelatin substitute (optional)
Toasted coconut flakes (optional, for texture)
Fresh key lime zest (for garnish)
Finely grind graham crackers in a food processor.
Mix with melted coconut oil and agave syrup in a bowl.
Pack the mixture into a 9-inch pie dish using a flat bottom.
Press firmly to compress the crust; chill for 15 minutes.
Squeeze 3/4 cup key lime juice from the limes.
Whisk together coconut condensed milk, agave syrup, and vanilla extract until smooth.
If using gelatin substitute, prepare as per package instructions and mix into the filling.
Pour the filling into the chilled crust and smooth the top.
Chill for at least 4 hours or until set.
Garnish with fresh key lime zest and toasted coconut flakes before serving.
For a gluten-free crust, use certified gluten-free graham crackers.
Substitute regular lime juice if key limes are unavailable.
Cashew cream can replace coconut condensed milk.
Store in the refrigerator for up to 4 days.
Fold vegan whipped topping into the filling for a lighter texture.