Dairy-Free Key Lime Pie

5 from 2 votes

This easy and delicious Dairy-Free Key Lime Pie recipe is tart and sweet, and the graham cracker crust is perfectly crumbly. This is the perfect dessert to serve at your next gathering!

Prep Time20

Cook Time25

Chilling Time6

Total Time6 45

Course: Dessert

Cuisine: American

Servings: Servings

Calories: 421.5kcal

Author: Sarah Hill

Equipment

Mixing Bowls
Pie Dish
Stand Mixer
Handheld Mixer
Citrus Squeezer

Ingredients

Graham Cracker Crust

1 ½ cups crushed graham crackers about 12 cookies
⅓ cup sugar
8 tablespoons dairy-free butter melted

Filling

½ cup key lime or regular lime juice
2 tablespoons lime zest
15-16 ounces sweetened condensed coconut milk
4 egg yolks
4 tablespoons flour
Dairy-free whipped cream optional for topping

Instructions

Graham Cracker Crust

Preheat oven to 325 degrees F.
To crush the graham crackers, add them to a food processor or blender and pulse until they are crushed to fine crumbs.
Add the graham crackers to a bowl with the sugar and butter and mix them together.
Pour the crust into the pie dish and use your fingers to spread it evenly on the bottom and up the side of the pie dish. A measuring cup will help to flatten out the crust and push it into the edges.
Bake for 8-10 minutes, remove from the oven and let it cool on a wire rack while you make the filling.
Turn the oven up to 350 degrees F.

Filling

Add all of the ingredients, aside from lime zest to the bowl of a stand mixer or use a bowl and a handheld mixer. Whisk to combine.
Stir in the lime zest and then pour the filling over the crust.
Bake for 25-30 minutes or until the filling is set on the outside but still slightly jiggly in the middle, don't let it brown.
Remove from the oven and let the pie cool for 30 minutes on a wire rack. Then place it in the fridge for at least 6 hours or ideally overnight.
Top the pie with coconut whipped topping and more lime zest, if desired before serving. Slice and enjoy!

Video

Notes

I recommend fresh lime juice over bottled juice as it tastes better and is fresher.

Bake the key lime pie filling until it is jiggly (like jello) in the center. It will continue to set in the fridge. You may have to adjust the baking time to just 15-20 minutes depending on how hot your oven runs.

Let the pie completely set and cool before slicing and serving. Chilling it for at least 6 hours in the fridge is recommended. You can also freeze the pie for 30 minutes to 1 hour to make it easier to slice.

This pie will last 3-5 days in the fridge if stored in an airtight container. You can also freeze the pie for up to 2 months.

Nutrition