Dairy Free Key Lime Pie

overhead of key lime pie in a brown pie plate

Summertime is here, and who doesn’t love a good ‘ol key lime pie for dessert as the days swelter? Surprise your dairy free friends with this delightfully creamy Dairy Free Key Lime Pie! It’s so good that folks who aren’t dairy free enjoy it, too!

Prep Time 20

Cook Time 1 20

Additional Time 4

Total Time 5 40

Servings pie

Calories 741kcal

Ingredients

Cashew Cream

1 cup cashews raw and unsalted
7 tablespoons freshly squeezed lime juice freshly squeezed
3 tablespoons maple syrup
¼ cup water

Graham Cracker Crust

9 sheets Graham crackers crumbled (about 1 1/3 cups)
1/3 cup coconut oil melted
2 tablespoons granulated sugar

Key Lime Filling

½ cup key lime juice , freshly squeezed
1 ½ cups cashew cream recipe above
¾ cup granulated sugar
4 egg yolks
1 tablespoon lime zest

Coconut Whipped Cream

14 oz. coconut cream chilled
½ tablespoon freshly squeezed lime juice
¼ cup powdered sugar

Instructions

Make the Cashew Cream

In a large glass bowl, measure out the cashews.
Pour water over the cashews, making sure to completely cover them. (I like to add 1-2" above the cashews because they will soak up some of the water.)
Soak the cashews for 2+ hours.
When the cashews have soaked, drain, and set the cashews aside.
In a blender, combine the soaked (and drained) cashews, lime juice, maple syrup and water.
Blend until smooth, then set aside.

Make the Graham Cracker Crust

Preheat the oven to 350°F. Grease a pie dish, and set aside.
In a large bowl, mix together the Graham cracker crumbs and sugar. Stir in the melted coconut oil.
Press the mixture into the prepared pie dish, and press firmly to form a crust.
When the crust is evenly distributed, pop into the oven and bake for 20 minutes, or until the crust has firmed and set.
Let cool, and set aside.

Make the Coconut Whipped Cream

In a cold glass bowl, whip together the coconut cream, lime juice and powdered sugar with a hand mixer or a stand mixer.
Beat until soft peaks form, then cover with plastic wrap, and chill until ready to use.

Make the Filling + Bake the Pie

In a large bowl, whisk together the lime juice, cashew cream and granulated sugar. Add the egg yolks and the lime zest, mixing until combined.
Pour the filling into the pre-baked pie crust, then transfer into the preheated oven, baking for 60 minutes, or until the filling is firm.
Cool the pie to room temperature, then cover with plastic wrap and chill for at least 2 hours.
Enjoy the pie cold with Coconut Whipped Cream!

Nutrition