Organic Plant-Based Vegan Key Lime Pie

Are you looking to try a scrumptious vegan and dessert? Look no further, as this key lime pie is sure to satisfy the sweet and tart tooth within! Also included is the recipe to a decadent non-dairy whipped cream. A wonderfully light yet satisfying guilt-free treat for those special occasions!Keylime Pie - 1
VOrganic Plant-Based Vegan Key Lime Pie

Organic Plant-Based Vegan Key Lime Pie

Yield: 6-8
prep time: 20 M cook time: 15 M total time: 35 M


  • 1 cup raw cashews, soaked then drained
  • 1/4 cup coconut oil, melted
  • 1/4 cup maple syrup (optional)
  • 1 cup coconut milk
  • 1/4 cup coconut nectar
  • 2 tbsp unsweetened shredded coconut
  • 1 tsp flaxseed, ground
  • 1/4 cup toasted pecans
  • 1 tsp vanilla
  • 1/3 cup lime juice
  • 1 tsp lime zest
  • 1 sleeve of vegan graham crackers
  • 4 tbsp powdered sugar (whipped cream)
  • 1 tsp vanilla (whipped cream)
  • 2 cans coconut cream, refrigerated overnight (whipped cream)


Organic Plant-Based Vegan Key Lime Pie

  1. Preheat oven to 350° and grease an 8-inch springform pan.
  2. Blend graham crackers, pecans, and shredded coconut in a food processor until crumbly.
  3. Add 1/4 melted coconut oil, then pulse until mixed.
  4. Press mixture into springform pan evenly to make crust.
  5. Bake 12-15 minutes until golden brown. Set aside to cool.
  6. Add all the filling ingredients, (only 1 tsp of vanilla) into a blender until smooth, creamy, and thick.
  7. Pour evenly over cooled crust, then freeze for several hours. (Remove 30 minutes prior to serving to thaw.)
  8. For the homemade vegan whipped cream, while pice is thawing, use a highspeed mixer to whip coconut cream, powdered sugar, and remaining tsp of vanilla until peaks form. Refrigerate 5 minutes to set.
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Keylime Pie - 2

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