If you’re craving a zesty, refreshing dessert that doesn’t require the oven or any animal products, this Easy No-Bake Vegan Key Lime Pie Recipe is here to steal the show. Bursting with bright lime flavor and creamy texture, it’s a perfect balance of sweet and tangy, all wrapped up in a delightfully crunchy vegan cookie crust. Whether you’re serving it at a casual get-together or just treating yourself on a sunny afternoon, this pie delivers a beautiful, fuss-free experience that’s as impressive as it is delicious.
Ingredients You’ll Need
This recipe shines because of its simplicity and the thoughtful ingredients that bring texture, tang, and sweetness to life. Every component has its role, from the crunchy biscoff cookie crust to the luscious coconut cream filling, creating a masterpiece that’s totally vegan and utterly irresistible.
- 285 g biscoff cookies: These give your crust a caramelized sweetness and wonderful crunch—perfect for that buttery bite.
- 100 g vegan butter (melted): Helps bind the crust together and adds richness without dairy.
- 175 g granulated sugar: Sweetens the filling while balancing the tartness of the limes.
- 2 tablespoons lime zest: Brings an aromatic, citrusy punch to elevate the lime flavor deeply.
- 60 g cornstarch: Acts as the thickening hero for the silky, smooth filling.
- 270 ml lime juice, freshly squeezed: The star ingredient—fresh key limes or regular limes deliver that bright, tangy zing.
- 180 ml non-dairy milk: Adds creaminess and lightness; almond or oat milk are great choices.
- 1 teaspoon vanilla extract (optional): Introduces a subtle warmth and depth of flavor.
- 240 g coconut cream: Makes the filling luxuriously creamy and adds a tropical touch.
- ½ teaspoon matcha powder (optional): Gives a gorgeous natural green tint without overpowering taste.
- 240 g vegan whipped cream: For that fluffy, cloud-like topping to finish the pie beautifully.
How to Make Easy No-Bake Vegan Key Lime Pie Recipe
Step 1: Prep Your Pan and Ingredients
Start by lightly greasing a 9-inch pie dish or tart tin with oil or vegan butter so your pie won’t stick later, and line the base with parchment paper for an easy release. This small step helps keep everything smooth and tidy as you build the layers of your pie.
Step 2: Craft the Perfect Crust
Turn those biscoff cookies into fine crumbs using a food processor, then mix in the melted vegan butter until the crumbs hold together when pressed. Press this buttery biscuit mix firmly into the base of your prepared pan—this is the crunchy foundation that will carry the whole pie. Pop it into the freezer while you whip up the filling to keep it set and crisp.
Step 3: Whisk Up the Luscious Filling
In a saucepan, combine sugar with freshly grated lime zest, rubbing the two until the aroma fills the kitchen. Mix in cornstarch to avoid lumps, then add your freshly squeezed lime juice, non-dairy milk, and vanilla extract. Stir in the coconut cream, and bring this magic mixture to a boil, then reduce the heat to a simmer. Keep whisking for 5-8 minutes until it thickens into a velvety, pudding-like consistency.
Step 4: Strain and Assemble
Once thickened, whisk in a little sifted matcha powder if you’re going for that vibrant green tint. Pass the filling through a fine sieve to ensure a silky smooth texture and pour it over your cooled crust, spreading it evenly for a perfect layer of creamy goodness.
Step 5: Chill and Add the Final Touches
Set your pie in the refrigerator for at least 2 to 3 hours until it firms up nicely. Before serving, top with a generous swirl of vegan whipped cream and finish with an extra sprinkle of freshly grated lime zest to brighten the presentation and flavor.
Step 6: Store and Enjoy
Your Easy No-Bake Vegan Key Lime Pie Recipe is ready to devour or keep stored in an airtight container in the fridge for up to 5 days. It’s perfect for planning ahead or savoring a slice slowly over the week.
How to Serve Easy No-Bake Vegan Key Lime Pie Recipe
Garnishes
Nothing elevates this pie like a few thoughtful garnishes. A simple scatter of lime zest adds a fresh fragrance and lively pop of color. For a fun twist, thin slices of fresh key lime or a few mint leaves add brightness and visual appeal. If you want to get fancy, add toasted coconut flakes for some crunch contrast that pairs beautifully with the tropical coconut cream.
Side Dishes
This pie shines as a standalone dessert, but if you want to round out the experience, serve it alongside fresh berries or a tropical fruit salad to echo the citrus and add vibrant freshness. A cup of zesty ginger tea or a lightly sweetened iced green tea complements the flavors and cleanses the palate beautifully.
Creative Ways to Present
For a party, slice the pie into neat wedges and serve on colorful plates with a dollop of vegan whipped cream and a tiny lime wedge on top. Another idea is to present individual servings in small dessert jars or cups layered with crushed cookies, filling, and whipped cream—this individual touch makes it even more special and easy to share.
Make Ahead and Storage
Storing Leftovers
After enjoying your slice of this Easy No-Bake Vegan Key Lime Pie Recipe, store leftovers in an airtight container in the fridge. It keeps wonderfully fresh for up to five days, allowing you to enjoy that bright lime goodness whenever the craving strikes again.
Freezing
You can absolutely freeze this pie, but it’s best to freeze the crust and filling separately from the whipped coconut topping. Freeze the pie wrapped tightly to avoid freezer burn, then thaw in the fridge overnight before serving, adding the whipped cream topping fresh for the best texture and flavor.
Reheating
Since this is a chilled no-bake dessert, reheating isn’t necessary or recommended. Just let any frozen pie thaw completely in the refrigerator to preserve its creamy texture and fresh tangy flavor. Enjoy it chilled for the full refreshing experience.
FAQs
Can I use regular limes instead of key limes?
Absolutely! Regular limes work perfectly well in this recipe, though the flavor might be slightly less sharp than with key limes, which have a distinctive aromatic tang. Either way, your pie will be delightful.
Is it necessary to use biscoff cookies for the crust?
You can substitute with any vegan cookie that you enjoy—graham crackers, digestive biscuits, or Oreos sans cream all make excellent alternatives, just adjust sweetness or spice to your taste.
What type of non-dairy milk is best for this recipe?
Almond, oat, or soy milk are great choices for this pie. Choose an unsweetened version to control the pie’s sweetness, and make sure it’s plain to avoid overpowering the lime flavor.
Can I prepare this pie on the day I plan to serve it?
Yes, you can make it on the same day, but it needs at least 2 to 3 hours to chill and set properly. For the best results, prepare the pie the day before to let all those flavors meld beautifully.
How do I make vegan whipped cream with coconut cream?
Chill a can of full-fat coconut cream overnight, scoop out the solid cream that rises to the top, and whip it with a mixer until fluffy. You can add powdered sugar or vanilla for extra sweetness and flavor before topping your pie.
Final Thoughts
This Easy No-Bake Vegan Key Lime Pie Recipe is a true celebration of fresh flavors, simple ingredients, and a fuss-free process that results in a dessert everyone will love. I hope you dive into making it soon and enjoy every bright, creamy bite as much as I do. You’ll discover how effortless creating a show-stopping vegan dessert can be!
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Easy No-Bake Vegan Key Lime Pie Recipe
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes + 2-3 hours chilling
- Yield: 12 servings
- Category: Dessert
- Method: Stovetop
- Cuisine: Vegan, American
- Diet: Vegan
Description
This Easy No-Bake Vegan Key Lime Pie is a refreshing, tangy dessert perfect for warm days. Featuring a crunchy biscoff cookie crust and a smooth, creamy lime filling made with coconut cream and fresh lime juice, this pie is entirely plant-based, gluten-free, and requires no baking. Topped with coconut whipped cream and a hint of lime zest, it’s a delightful treat that comes together quickly with simple ingredients.
Ingredients
Crust
- 285 g biscoff cookies
- 100 g vegan butter, melted
Filling
- 175 g granulated sugar
- 2 tablespoons lime zest
- 60 g cornstarch
- 270 ml freshly squeezed lime juice (approx 8–10 regular limes or 16–20 key limes)
- 180 ml non-dairy milk
- 1 teaspoon vanilla extract (optional)
- 240 g coconut cream
- ½ teaspoon matcha powder, sifted (optional, for color)
Topping
- 240 g vegan whipped cream (half batch)
Instructions
- Prepare the pan: Lightly grease the base and sides of a 9-inch tart tin or pie dish with a little oil or vegan butter. Line the base with a circle of parchment paper to prevent sticking.
- Make the crust: Place the biscoff cookies in a food processor and blitz until they become fine crumbs. Add the melted vegan butter and blend again until the mixture holds together when pinched. Press this crumb mixture firmly into the base of the prepared pan, smoothing it evenly with a spatula or flat-bottomed glass. Freeze the crust while you make the filling.
- Prepare the filling: In a saucepan, rub the granulated sugar and lime zest together with your fingertips until fragrant. Add the cornstarch and whisk well to remove lumps. Stir in the lime juice, non-dairy milk, and vanilla extract (if using). Mix in the coconut cream and whisk constantly while heating the mixture to a boil. Once boiling, reduce to a medium simmer and cook for 5 to 8 minutes, stirring continuously until the mixture thickens to a custard-like consistency.
- Sieve and assemble: Remove the filling from heat and whisk in matcha powder if using to add a green color. Pass the filling through a fine-mesh sieve into a large bowl to ensure smoothness. Pour the lime filling evenly over the chilled cookie crust.
- Chill and decorate: Refrigerate the pie for at least 2 to 3 hours until the filling is fully set. Before serving, top the pie with coconut whipped cream and garnish with additional freshly grated lime zest.
- Storage: Store the pie in an airtight container in the refrigerator for up to five days. It can be left at room temperature for a couple of hours on the day of serving. The tart and filling can be frozen, but it is recommended to add the coconut whipped cream topping fresh before serving, as it does not freeze well.
Notes
- The recipe quantities make a deep 9-inch tart tin or a 9.5-inch pie dish. For a shallower tart, reduce ingredient quantities by one-fifth.
- Use freshly squeezed lime juice for best flavor; key limes or regular limes work well.
- Non-dairy milk options include almond, soy, or oat milk—choose your preference.
- The matcha powder is optional and used for coloring; omit if not desired.
- The crust can be chilled in the freezer to help it set quickly before adding the filling.
- Coconut cream is key for creaminess and should be well chilled before whipping.
- Do not freeze the coconut whipped cream topping; add it fresh before serving.
