it sounds/looks delicious, can’t wait to make it and eat it! Did anyone try this in a spring foam pan to make an actual full size pie? It will change the taste slightly but should work! We’re so glad you enjoyed it, Sandrine! Creamy and a little firm – much closer to key lime pie than when I ate them 10-15 mins out of the freezer. Will they melt, like into a messy puddle, if left out on the table at room temperature for an hour or so? I used full fat coconut milk, light agave (1/3 cup was more than enough sweetness), and refined coconut oil. I whipped a little sugar with the remaining coconut milk for a faux whipped cream topping. After freezing for about 3 hours I left it on the counter for 15 minutes before slicing. Spread filling evenly over crust using an offset spatula. There’s a helpful smile in every aisle…and usually fresh key limes.) I’ve used lemons instead of key limes to save money, and sprinkled toasted coconut on top. :). I subbed digestives for Graham crackers and only used 60ml maple syrup. Any help very greatufly received!!! I used 1/4 cup honey instead of agave syrup, because that’s what I had in my cabinet. Key Lime Pie is my all time favorite desert. Get our copy of FAN FAVORITES featuring 20 of our most loved, highly-rated recipes! You could try adding the filling back to the blender and add more cashews. I also found that I was not able to get much zest from my key limes, so I’m not sure if that’s typical. I’ll try it out sometime and let people know about my findings (Unless someone has already used this method and can tell me how it turned out). glad to hear it! Key lime cheesecakes have me gearing up for spring! So simple yet so delicious! I am wondering if the coconut milk should be from a can or a carton (bc they’re not always interchangeable, are they?-sorry kitchen/cooking illiterate!) Others sat in the freezer for a couple days before consumption, and the filling got very hard and ice cream-like. Do you want the coconut milk to separate so you can only use the stuff at the top and not the water or do you want to make sure that the cream is well mixed in with the water? And thanks for saying hi! That’s so exciting! It’s still creamy and delicious, made with condensed coconut milk and coconut cream. Loved the crust and flavor of the filling, sweet and tart/limey. Soaked it in hot water for almost an hour or so. If you experiment with it, report back on how it goes! Corn syrup? I’m still making these little gems of deliciousness but this time I tried it with lemons. I’m going to try and make them in the next few weeks. And did you use the US customary or metric measurements? My experience making vegan cheesecakes has been that they don’t lose their shape when defrosted, but I need to check here, so I don’t run into disaster! Simply pulse the two together in a food processor and then press into muffin liners (or make a large pie and use a glass pie dish). This looks amazing and I’d like to try it for my boyfriends birthday, any recommendations for crust baking time if using a 9 inch round pan? Do you have any good recommendations on where to eat? Or just drain and blend? We’re not sure of an oil-free sub for this one. ? Just made a batch with meyer lemons instead of key limes, the walnut date crust, and a dash of maple syrup in place of agave. Our resolution is actually pretty low. These don’t take but a couple hours to set up so the wrappers peel away easily for serving. I just let it sit in pre-boiled water for 20 minutes. A healthy raw dessert with a coconut, almond and cashew crust with no dates! THanks for sharing…. The taste is great, but the texture is horrible. I made these for our Game of Thrones viewing party. Would that alter the taste? I made in silicon muffin tray so they easily popped out and no wrappers required. Can’t wait to see what you’ve come up with. We made these last year and they were a family staple for the whole summer! Contains honey! Will make them for sure. We are so glad to hear this, Tom! So, so thrilled to have found your blog! Vegan / Dairy Free / Egg Free / Nut Free * If you’re in the UK, the Elmlea Plant Double Cream whips like a dream! Hi! Next time, I think I’ll go that route to mix things up (plus, it really can’t be beat). They were not too sweet and the lime and coconut flavor combo was perfect. Hi Amanda! Hello! I’m planning to make these tomorrow. xo. I just made these for a BBQ I am having tomorrow. oops and i second the question about almond milk – would that be okay? I love the sweet and tangy flavor of the lemon pie so much that I want to make a dessert that has a more prominent character, which brings us to this Key Lime Pie. I made these last night and they are amazing. I made them in a mini cupcake tin and dipped a few in chocolate. Keylime zest. – The filling was quite runny but set just fine in the freezer Thanks for the recipe! So delicious! Everyone loves them. I just don’t like all the eggs they require. It was just the right depth, about 1/2″ of crust, and 2″+ of filling on top. You’d never guess they were dairy- and egg-free. I always fumble cling wrap to begin with, so I’m sure most of the problem was on my end. This version of the Key lime pie is … Using full fat this time as it is what I have in the house. I was wondering if you know a suggestion how to make this nut free? Cashews are nothing to be afraid of! Thank you so much for sharing!!! Would maple syrup work or do you think the maple flavor would overpower? -I forgot to soak the cashews overnight, so my wife suggested boiling them for half an hour before processing. A vegan key lime cheesecake, similar to a vegan key lime pie, that is made with non-dairy cream cheese, fresh lime or key lime juice and baked in a graham cracker pie crust. You could try subbing vegan butter for the coconut oil. I have tons of Meyer Lemons, would this recipe work as a lemon cheesecake, or would it be too tart? 1 TBSP lime zest, from about 4 limes I feel like the can has a higher fat content. Everything turned out SO good despite my substitutions! Long story, but I need a picture of a graham cracker and I don’t have any and hate to go buy a box to take one picture. They should be fine, but I wouldn’t leave them out longer than that! No need to bake. Sure! So simple to make. To make a vegan key lime pie avocado infused, simply add 1/2 cup mashed avocado to the food processor with the vegan cream cheese and pulse until smooth. Not sharing how many a day. And the colours in the photos, so vibrant. xo. They’re so pretty and the flavor was wonderful. Yes it can be done, I have done it on many occasions, however for best results best being done in a tart pan. Let us know if you try it! I put it all through my smoothie blender which turned out to be the perfect machine for it. Let us know if you try it! Also, these are adorable and so perfectly bite sized. Can silken tofu be substituted for raw cashews? Can you substitute maple syrup for the agave, and if so, how much would you recommend? i love anything with lime flavor and how cute are these…. We haven’t tried it, but think coconut oil would work! Coconut flakes will definitely bring on a strong coconut flavour … Hmm, maybe! Thanks so much for sharing, Charlotte! So plan your thaw time accordingly! Hmm, I would omit the coconut oil (or maybe even sub in a small amount of Extra Virgin Olive Oil instead?). That’s exactly what I meant. Thank you @ Minimalist Baker! But I would like to ask will the texture of the filling change if I take out the cashews nuts? The filling is so good it didn’t matter. I gave this recipe a try and just absolutely delicious. Would coconut cream be better than coconut milk? But why did I have to preheat the oven………. So happy you liked this. I also used coconut oil instead of vegan butter and really liked the way it turned out. Me? The filling in this recipe thaws when left out at room temperature so I probably wouldn’t recommend it for that.. Yes! Key limes are known for their super tart and bitter taste. As the sleeve sizes might be different. Try these with oreo crust instead of crackers… I promise you won’t regret it ;). Hi! Thanks for sharing!!! xx. The base is great, and very tasty. Can’t wait to give this recipe a try tomorrow! Thanx, This recipe is unbelievable. (BOOOO). After they set in freezer I left one in the frige for a day and I think the conistency was way better than frozen. Maybe almond milk? Hi! Oh so cute! I can’t wait to make this again! They were a tad bland for my tastes. Highly recommend! If I popped these out of the freezer and took them in a cooler to the party, would they theoretically be okay sitting on a table for an hour or two? Will coconut oil work? Ingredients. They sound easy, awesome, and I LOVE key lime pie. You could try macadamia nuts! Everyone loved it! That should work! They are wonderful! These are absolutely delicious! Would these still be delicious for someone who isn’t a coconut fan? Crust: 1 cup dates (soaked in hot water for 15 minutes, drained) 1/2 cup raw almonds 1 … Bake, rotating dish … Too long in the fridge and it will get difficult to serve in proper slices BUT it will still taste good! Yay! Can’t wait to try this! Thanks Averie! I had to try one to make sure they tasted alright. Rather than using too much coconut? I made these a while back and they were SO delicious! Will keep covered in the freezer for up to 2 weeks, though best when fresh. Thanks for sharing your modifications! I don’t have any refined and haven’t been able to find, so have made without. But I wanted to check in about one of the ingredients. is it possible to make this as one whole pie rather than numerous little ones? Thanks for sharing! But I tried Mylk Grade cashews and they worked perfectly! Highly recommend making these. Can’t wait to try these! We just made this recipe as a pie, and it’s delicious!!! This Vegan Key Lime Pie is sweet and tangy, rich and creamy, gluten-free and refined sugar free. Let us know if you give it a try! Fantastic can’t wait to make them! I’m so excited to make these for my dad – who loves key lime pie but does not understand why his daughter is vegan! The coconut oil gives the pies an ultra creamy texture and also help it set up and hold together better. And sub rice or hemp milk for the coconut. Hi Dana, this looks very interesting. Is there anything you DON’T know? You might try some dates as well for sticky texture? Did you make any modifications? See more ideas about Vegan key lime, Vegan key lime pie, Key lime pie. However, I have a coconut allergy and can’t use anything with coconut in it. I love this recipe but have a problem with it. haha, yay!! Thanks for sharing your recipe changes, Liz! I love the lime kick. The crust is simply 1 sleeve of graham crackers and 1/4 cup melted vegan butter (I use Earth Balance). Was wondering if it set right in a bigger pie shell. I couldn’t get it to be smooth and creamy looking. Lemons, blood oranges…. We are so glad you enjoyed it! These look like the perfect spring-time dessert :) They do sell a key lime concentrated juice. Made this for Easter/Passover and it was a hit! Maybe start with just 5-10 more minutes though and check! Thanks so much! :/. He LOVED them and requested that I make him a pie that he didn’t hv to share, smh. My family really enjoyed….thank you! While doing some research for this recipe, I learned so much about key lime pie a la the one and only Martha Stewart. Tag @minimalistbaker on Instagram and hashtag it #minimalistbaker so we can see all the deliciousness! THANK YOU DANA! Hi Jessica! My son used the word “heavenly” when devouring his. They are wonderful! I always use the date and walnut crust and everyone I share with loves it :) I’ve tried different coconut milk, and usually the issue I have is what coconut milk is available at the store at the time. What?! I am not sure running the mixture through a strainer would work, but if you give it a try, report back! I ended up needing 15 keylimes to make 1/2 c. of juice. Let me know how it goes! I LOOOOVVVVE your recipes! Thank you! Do you think it’s because I didn’t soak them overnight? I’d like to try making them soon. That should work! Is there a good substitute for the coconut oil? Place in a pie dish and press it down to … Though my goal is to keep the nutrition high and cals low, when I added a little more agave, it seemed super delish. . It’s my first time using cashews for anything. And sub rice, cashew, or hemp milk for the coconut. I love your website and photographs- so peaceful and calm, not to mention delicious! Let us know if you give it a try! Hi Laura! I was really hoping for that creamy pie texture and got a fancy ice cream bar. I’m not a strict vegan (I just try to eat mostly WFPB), but just FYI this recipe would technically not be vegan unless you specify / seek out graham crackers without honey. You could win a prize for these cakes. Next time I will use the filling for popsicles and dip in graham cracker crumbs :). Thanks. I gave up on this recipe after juicing 16 tiny, stinging limes and seeing that the crust burned on the edges and was still soggy in the centers. I made these twice and the second time I didn’t have any graham crackers, so I used my son’s honey nut o’s cereal and added some cinnamon. It turned out fantastic! This looks lovely! I just stumbled upon your blog. Whoop! I had a quick question- for the coconut milk do you use the one in a can or a carton. Yay! Need help? I love citrus desserts. Coconut oil will have a better mouthfeel than olive oil, though. Stumbled across your blog and glad I did – it’s beautiful! To me there is never enough but my bf doesn’t like coconut as much as I do. Would this substitution work?? I’m making this now! WOOOZA!!!!! Officially. Try Fud (vegan), Blue Koi apparently has really great vegetarian options, Spin pizzeria has an amazing veggie pizza, if you’re a coffee fan you MUST go to Oddly Correct and Quay, and for veg-friendly breakfast options go to Succotash. Thanks for the recipe! Rating: 5.0 /5 ( 1 voted ) Ingredients. Tart, sweet, creamy. Im just wondering if I can quick soak yhe cashews instead, like the one in raw cheesecake recipe? I had a dinner party and when I pulled these out of the freezer they got devoured very quickly. We are sorry to hear you didn’t have success using your Ninja blender, Hurley. My friend will love them! It’s a sweet cookie-like cracker! They reminded me of Hail Merry tarts! My cupcake liners were pretty thin, and the coconut oil from the crust baked through and then stuck to the pan when I froze them- dunking the pan in warm water for a little helped get them out. I made one large pie instead of mini pies and didn’t change a thing. Hello there! When I soak cashews do I have to allow them to dry? Yay! I used maple syrup since I didn’t have any agave. 10/10 exceeded my expectations, Whoop! Oh my goodness these look so delicious! (about 1 sleeve graham crackers as original recipe is written / GF for gluten-free eaters)*, (soaked for 4-6 hours or overnight, then drained). It was a hit! You mean to tell me that The Minimalist Baker is in KC?! Hello, I am making for someone who does not like coconut. Do you know what I could do to keep the curdling from happening (granted, my food processor is probably on its last legs)? Oooooh, I love these. Tiny pies! I’d make this again and again and again! ;), I was going to say hy vee as well I used to see them there all the time when we lived in KC. I’m a big fan of miminalistbaker.com for dinner ideas, Thank you!!! For instance, I discovered where key lime pies originated, what true key limes look and taste like, how sailors used to suck on limes to fend off scurvy, and how to store key limes for year-round use. I mixed and matched a bit, using his filling recipe and your date-walnut crust recipe. MY. We love all the recipes from your site that we have tried! I’m drooling with this recipe!!! Light fresh and so yummy! ;). Gonna try to save it with some agar agar now and see how it turns out. Natasha, did you make regular size or mini cupcakes? And I’ve donated all of my entire old wardrobe. I’m in KC, too! It’s become my go-to and is much creamier! Any suggestions on fixing that? I used full day coconut milk too hoping they would shape up better. ah, thanks Michael! Thank You for sharing :). No need to bake! You might try refined coconut oil next time–it’s completely neutral-tasting! Hi! But I don’t have agave nectar. Another hit Dana.. Queen of recipes! Xo. Do you have any ideas for a substitute? You can also, Orange Cranberry Crisp (Gluten-Free & Easy! Or is there any other milk I can sub the coconut for? Thanks so much for sharing! OMG I just made these for Xmas day (tomorrow) & I don’t think they are going to last, They are AMAZING!!!! We haven’t tried it, but if you do, report back on how it goes! I watch a TV show where a guy made vegan alfredo sauce and he boiled the cashews to soften them. This was SO good. Defiantly making them again!!! I made these last year for xmas desert, I am making again this year, they are amazing, this year i might try in as a pie instead of individual serves. This was also the first time I used Earth Balance (back before I was veg I used to HATE margarine with a passion, so it took me a while to warm to the idea) and I am seriously converted now. Mouthwatering! Thanks so much for sharing, Michael. I hope they are a big hit for my in laws :). I shared with a friend who had this to say: OMG!!! Very good and super satisfying dessert. Is that all you used? Also, I used whole fat coconut milk, and I felt as though the coconut flavor really overpowered the lime. Once mixed, press in a tart pan and chill. Also, I didn’t entirely melt the coconut oil, and I think it being partially solidified made the texture a bit off. This looks amazing! 2/3 cup fresh lime juice, from about 5-7 limes. Can soy cream cheese or tofu replace the cashews? What are the recipe’s proportions to make a pie? It's vegan, gluten-free, and delicious! I had to add quite a bit of extra lime juice to make these tart enough for me. Just put them in a jar or bowl overnight and cover with water. Read the ingredients on graham crackers. Fine for me, but many vegans don’t eat honey. Thanks! It’s my new go to dessert for any occasion. If so would the measurement be the same? I didn’t have limes, so I used a combo of blood oranges/lemons and it was scrumptious! The thaw time for those was more like 30 minutes, and even the center was still a little stiff after that amount of time. Can I sub the coconut milk for almond milk or oat milk instead? I used 1/3 cup palm sugar syrup instead of agave since I didn’t have any and it still tasted great and was perfectly balanced for tartness and sweetness. Hi Pei, we’re not sure what you mean by regular syrup? I’ve used sweetened condensed coconut milk in place of cashews. I made these using 6 limes and more zest with 1/3 cup agave for extra punch of flavor. Thanks for the yummy recipe! I made these for my mom for Mother’s Day. Allow the crust to cool completely. Hi Kelly, that could definitely be the case! Hi Heather! 4T results in a grease layer on the cookie crust. So coconut was the best creamy alternative. Thank you. I made these last night for a cookout we went to today, and o-m-g!!!! Kind of like I like my frosting – almost overtaking the cake ;D. Dana so creative & love the images! Made these yesterday and they blew any cashew hesitations out of the water! They are in the freezer still, so the texture may improve after they are fully frozen-I will eat them anyway because they are delicious! Hope this helps. But it shouldn’t make TOO much of a difference. I am seriously impressed with this recipe. They are great for summer. These look perfect for my vegan grandparents! I hand crushed the graham crackers because I don’t have a food processor. Thanks! We’re so glad everyone enjoyed these, Sarah! I’ve used it for years in Keylime pies and it taste perfect! Have a question? These were awesome! Thanks! Hope that helps! Wow, they were fantastic! As always, the photos are gorgeous too. Just FYI, though bottled citrus juice is never even remotely close to a freshly juiced lime or lemon. -We ate some of these the same day I made them, so they were not in the freezer for a super long period of time. This might be the best dessert I’ve ever made. Not sure if there is a difference. Haven’t had key lime pie/ cheesecake in a while. And I’m still going strong. It tasted more like coconut cream pie with a hint of lime. So, if I put them out and leave them out for, say, an hour or two, (it’s a very large party, and people will come and go for desserts), they might lose their shape and fall apart? They’re: CreamyTartSweetColdSatisfyingSlightly crisp from the graham cracker crust& A perfect light dessert. The recipe for this Vegan Key Lime Pie was inspired by both my Vegan Blueberry Cheesecake and my Vegan Peanut Butter Pie recipes. I have made these several times… it’s a family favorite. We’re so glad you enjoy it, Lina! ARE SO GOOD!!!! In a food processor chop 1-1/2c pecans and then add 1-1/2c chopped, pitted dates that were pre-soaked in hot water for 10 minutes and then drained; and 1/2 to 1 tablespoon of lime zest. So much to learn from that woman! I am pretty new to GF baking and I was wondering if you’d recommend these be stored in the freezer or fridge at the restaurant this evening. Such a simple ingredients list too. We’re so glad you enjoyed it, Teresa! I found this recipe online.. and I always loved key lime pie because of the sweet and tartness. Recipe tastes amazing but we just had an issue with the Graham cracker crust crumbling easily after freezing. Or you could omit the coconut oil (or maybe even sub in a small amount of Extra Virgin Olive Oil instead?). :) Thanks! Hi Katy! (We did store bought). (which hopefully will come sometime in the next 1000 years.) I opted to make one large pie rather than the individual portions. Thanks for the recipe!!! I just made these and my husband and I love them. SO tart, SO rich, SO creamy, SO perfect….I have now made them 5 times. Vegan Key Lime Pie Filling This is a vegan pie filling, so it’s both dairy-free and egg-free! I want to make 1 pie out of it, how big should my pie tin be? Thanks! We recommend taking them out 10-15 minutes to thaw before serving to ensure they keep their shape, but you should be okay to take them out a bit before that. Thanks again! These look amazing. Prepare the dairy-free graham cracker crust, baking the crust in a 9-inch pie plate. Hi Samantha, perhaps another dried fruit such as prunes or apricots? Should I then double the recipe? Hi, It’s me again. You will not be subscribed to our newsletter list. I have a KLP recipe coming in a week or so but not vegan and not this adorable :) pinned! This time, I substituted macadamia nuts and lemon juice. Then they taste like true key lime pie! It would work! The exact origin of key lime pie and how it should be made are hotly debated topics. This are simply lovely. Or can I follow it just the same? It was worth every bit of effort zesting and juicing the limes. I put it in there for a reason but feel free to leave it out if you want. Made with light coconut milk the first time and it was great. I ended up just blending more cashews into the mixture until it was creamier and the pies turned out great! I’m thinking it may take more like 15-20 mins? Delicious! I was just wondering if the coconut oil you use is refined or unrefined before I attempt these little beauties on Monday ?! Thanks! Thanks so much for sharing! Next time, would you mind leaving a rating with your review? I have made this recipe over 10x and it’s always so delicious, tastes rich without milk! Play with it from there to get the right consistency/sweetness. Thanks! WORD. I simply pressed the graham cracker mixture into the bottom of the plate and baked for about 13 minutes before adding the filling. i was also wondering if I could sub the cashews for silken tofu ? Since I like in cold Canada we don’t have access to Key Limes, except 2-3 times a year and they come from US. And we don’t claim to be experts. For more details, see our, Dairy-Free Pumpkin Pie Made With Coconut Milk, 61 Delicious Pie Recipes for Every Season, 10 One-Crust Pies to Enjoy All Year Round. 2 12.3-ounce boxes silk tofu (extra firm, drained). They were perfect!!! :) We’re so glad everyone enjoyed them! Kind of like a sweet biscuit overseas! The only real pre-prep you have to do is soak cashews for 4 hours or overnight. Hope that helps! Everything about them. They were excellent. I’ll definitely be making the crust as written next time. for the crust I did the alternate walnut-date crust which is the bomb!! I see it says regular-sized muffin tin in the recipe, but there’s mention of mini-sized in the comments. I was making these for her birthday and she absolutely loved them. I stored them all in the freezer… they’re a great cold dessert to eat right now since it’s so hot! Avi in Ashqelon,Israel. Thanks, Dana, for another great recipe! LOL And I thank you too!! This are a delicious and easily made vegan summer treat. But if you’re OK with that, then I don’t see why not. PS can we use regular milk instead of coconut if we aren’t vegan? Do you ever go to vegan/vegetarian or other meetups? Play with it from there to get the right consistency/sweetness. I was wondering if boiling the cashews would have the same affect ask soaking overnight. Thanks, Also, I didn’t have time to soak the cashews overnight. These are so so so delicious! What could I be doing wrong? Does the key lime filling stay set when it thaws? So happy I found your blog! I am diabetic and try to avoid agave and similar ingredients !! These key lime pies were great, however the filling was a bit too runny so I would add less coconut milk next time. Thanks for this great recipe! Let us know if you try the applesauce! Made it a few months ago and had a craving for it today so getting my ingredients ready key lime pie was my fave thing ever and I thought I’d never find a good replacement when I went dairy and egg free—until I made this! lol. AWESOME!!! EEEEEE! Maybe mine were unusually small. My question is whether they will remain solid at room temp or if they have to be frozen/cold. Perfect for a weekend treat. – Desodorized coconut oil works great if you prefer a more subtle coconut taste Thanks for making our key lime our dreams come true!!! Then I sprinkled a fine layer of rice flour to help absorbed even more of the grease-slick. Easy Vegan Key Lime Pie - Just 5 ingredients! 2 containers vegan cream cheese (Tofutti brand is best) 1 cup sugar 1 tsp. OH. What would you suggest for cooking times? These were really delicious!! Hi Elizabeth! So I have tried to make a key lime pie without dairy, but bakeing it using sweetened condensed coconut milk, any thoughts or suggestions? Thanks for letting us know! Thanks so much! Made this for Mother’s Day and it was such a HIT- even with all the “normal” eaters haha! Hi! I think I will make it again this weekend and add some strawberries. I am currently in the outback in Australia and do not have access to earth Balance. Hi, I was wondering if you want to make this in a pie dish instead of cups will this same recipe work? In that case yes you can. I just used 4 limes without measuring, so maybe that was the issue. I’m not even that big on dessert usually but I loved these! These look great! This is amazing! So, I made these key lime pie bites ~ the flavor is fantastic! xo, What could you use besides Gram crackers ?ALL store bought cookies contain PALM OIL and as a Vegan ,i wont eat it because it is responsible for the death of thousands of animals :(. Good point! It was the first time I did anything with soaked cashews (I’m newly turned vegan after being vegetarian for the past 21 years) and it will not be my last! I made them tonight for my non-vegan parents and they loved it!! Hey- I just had a quick question. Perfect balance of tart/ sweet and the cashews made a perfectly creamy base for the bright key lime flavors. Even people who can eat dairy and love normal cheesecake thought it was wonderful. For the full fat coconut milk, are you referring to canned coconut milk or from the carton. From what I can tell, many traditional graham crackers contain honey. For the cream layer: Blend all ingredients in a high-speed blender until smooth and creamy. Thanks for all your amazing recipes! Thank you! i’m loving your recipes so far! I used coconut cream that’s all I had and I used agave and a little coconut sugar (because I ran out of agave during this bloody quarantine), nevertheless it turned out pretty dang good. Food photography perfection. Thts what I’ll be doing today. Thanks for sharing, Kacey. Then use a small glass or the back of a spoon to press down and get a uniform top. Maybe adding cinnamon to crust and pumpkin purée could make pumpkin pie??? So refreshing. These look delicious! I NEVER comment on things like this, but I really had to stop washing the dishes and express my appreciation of this recipe. Is it sweet or savory, and what is it made from? Remove and set aside to cool. Bake for 10 minutes or until golden brown. I wouldn’t recommend soy milk. I really love this recipe. I am looking to make these key lime pies today. For her birthday and she absolutely loved it ( if using ), https: //minimalistbaker.com/7-ingredient-vegan-cheesecakes/, Aunt who. 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