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
Scale
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.
