Vegan No-Bake Key Lime Pie

Key lime pie and limes on countertop, close-up
Jeremy Liebman/The Image Bank/Getty Images
Prep: 10 mins
Cook: 0 mins
Freeze: 2 hrs
Total: 2 hrs 10 mins
Servings: 6 servings
Yield: 1 pie
Nutrition Facts (per serving)
328 Calories
12g Fat
48g Carbs
10g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 6
Amount per serving
Calories 328
% Daily Value*
Total Fat 12g 15%
Saturated Fat 2g 11%
Cholesterol 0mg 0%
Sodium 242mg 11%
Total Carbohydrate 48g 17%
Dietary Fiber 1g 3%
Total Sugars 31g
Protein 10g
Vitamin C 3mg 16%
Calcium 140mg 11%
Iron 2mg 12%
Potassium 187mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Key limes are known for their super tart and bitter taste. When used to make a Key lime pie, the pucker from the lime juice is met with a creamy texture and the crunch of the graham cracker crust. This version of the Key lime pie is dairy free and egg free as well. It is so much healthier than traditional Key lime pie, which uses sweetened condensed milk, yet just as satisfying. The use of silk tofu ensures the familiar texture of the pie is maintained, despite being dairy free and no-bake.


  • 1 graham cracker crust, dairy-free, homemade or store-bought

  • 2 (12 1/3-ounce) boxes silken tofu, extra firm, drained

  • 1/4 cup key lime juice, freshly squeezed

  • 1 tablespoon lime zest, optional

  • 3/4 cup sugar

  • 1/4 teaspoon salt

  • 1 tablespoon cornstarch

Steps to Make It

  1. Gather the ingredients.

  2. Prepare the dairy-free graham cracker crust, baking the crust in a 9-inch pie plate. Allow the crust to cool completely.

  3. In a blender, combine the tofu, lime juice, zest (if using), sugar, salt, and cornstarch.

  4. Process for several minutes, or until smooth and thick.

  5. Pour into the prepared pie crust and place in the freezer for at least 2 hours, or until firm.

  6. Serve from the freezer, garnished with lime wedges if desired.

  7. Enjoy!


  • If you can't find key limes, use regular limes in their place.
  • To make your own graham cracker crust, combine a sleeve of graham crackers with 1/4 cup melted vegan butter.

Recipe Variations

  • Meringue variation: If you want to add something extra to this vegan pie recipe, make a vegan meringue. Surprisingly, the brine from a can of chickpeas, also called aquafaba, along with vanilla extract, sugar, and cream of tartar, are all you need to make it.
  • Individual serving variation: Small phyllo cups will turn this vegan Key lime pie into bite-size mini-tarts for appetizers. These can also be served on a platter at dinner parties. Another way to serve them individually is in parfait cups. Instead of needing a graham cracker crust, crumble graham crackers in between the Key lime pie filling and top with a slice of fresh lime. Cupcake tins could also help you create individual servings of Key lime pie. Simply blend the graham cracker crust, add to the bottom of the cupcake tin and add the Key lime pie filling.