Nothing says summer like a slice of lime pie! We’ve given this classic treat an undetectable vegan and eventually) gluten free makeover, and it’s a bit epic how much it tastes like the real deal. It’s perfectly tangy, refreshing and decadent all at once. We are sure you will find any excuse to do so.
Just 9 ingredients essential and perfect to share with family and friends! Start zesting, we have some pie to make!
How to make vegan lime pie
This CLASSIC vegan lime pie starts with making the graham cracker crust…unless you’re in a hurry and grab a store-bought crust (don’t worry, we won’t tell!).
But one homemade graham cracker crust is easy too and requires only 2 ingredients: homemade graham crackers (or store bought) and vegan butter. Simply crush graham crackers in a food processor, add melted butter, press into a pie pan and bake for 10 minutes. Very easy, lime press it!
Then it’s at creamy and tangy lime filling. It starts by mixing the lime zest and sugar together to bring out the flavor of the lime! Then we add cashews, water, lime juice (key), cornstarch, and sea salt and blend again until super smooth.
This mixture goes into a saucepan and heats until it boils, which activates the cornstarch and causes it to thicken. After mixing the remaining ingredients (vegan butter and vanilla), it’s time to pour the thick, creamy mixture over the crust and give it some chilling time in the fridge so it can set completely.
All that remains is to decorate, cut and enjoy! Our favorite way to decorate is with cashew whipped cream spoonfuls around the outside of the pie. This way everyone gets a nice slice with the perfect amount of whipped cream!
We hope you LOVE this vegan lime pie! It is:
Classic
Creamy
sweet pie
Refreshing
Beautiful
& The taste of the real deal!
It’s the perfect dessert for spring and summer gatherings, warm days, or anyone looking for a vegan + gluten-free take on the classic. If you’re bringing it to a gathering, be sure to keep the pie refrigerated until it’s served to prevent it from melting.
More graham cracker crust pies
If you try this recipe, let us know! Leave a comment, rate it and don’t forget to tag a photo @minimalistbaker on Instagram. To your health, friends!
Servings ten (slices)
Prevent your screen from going dark
CRUST
- 1 ½ filled cups graham cracker crumbs (gluten free as needed // we used home made* // or under bought in store)
- 4-5 soup melted vegan butter (we like Miyoko is salty)
FILLING
- 3/4 cup raw cashew nuts
- 1 cup water (and more for soaking)
- 1 ¼ cup cane sugar* (ensure organic for vegans)
- 1 ½ soup lime zest (and more for garnish // regular limes work, but we strongly prefer limes in this recipe)
- 3/4 cup lime juice (regular limes work, but we strongly prefer key limes in this recipe)
- 1/4 cup cornstarch
- 1 pinch sea salt
- 1/4 cup vegan butter (we like Miyoko is salty)
- 1/2 teaspoon vanilla extract
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Add the cashews to a heatproof bowl and cover with hot water at least 1-2 inches. Leave to soak for at least 20 minutes. Drain and reserve.
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CRUST: Meanwhile, preheat your oven to 350 degrees F (176 C). If you are using whole graham crackers instead of graham cracker crumbs, place them in a culinary robot and pulse until a fine crumb forms.
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In a medium bowl, add 1 ½ cups (200g) graham cracker crumbs (adjust amount if changing batch size) and melted vegan butter (starting with smallest amount). Stir to combine completely. The mixture should hold together when squeezed. If it doesn’t stick, add the extra butter.
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Squeeze the crumbs into a 9 inch pie plate using your hands or a measuring cup to smooth out the sides. Bake the crust for 10 minutes (until lightly browned).
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FILLING: While the crust is baking, place the cane sugar and lime zest in a high speed mixer and mix until the sugar looks green – this will make your filling much tastier. Add the soaked and drained cashews, fresh water, lime juice, cornstarch and sea salt. Blend on high speed until super smooth and no cashew chunks remain.
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Place filling in medium saucepan and heat over medium heat until mixture begins to boil – about 4 to 7 minutes, whisking constantly. Stir in vegan butter and vanilla extract. Pour the mixture into your crust and place in the refrigerator until completely chilled – at least 5 hours.
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Once cooled, top with dollops of dairy-free whipped cream and lime zest. Slice and enjoy! Store in the refrigerator for up to 4-5 days or freeze for up to 1 month (without the whipped cream).
*A store-bought graham cracker crust would probably work. Refer to package instructions for cooking time and temperature.
*Cane sugar is needed in this recipe for structure and flavor. It lets the limes shine through without overpowering their flavor. For a similar treat without refined sugar, try our Vegan Key Lime Pie Bars Or 7 Ingredient Vegan Key Lime Pies.
*Nutritional information is a rough estimate calculated with homemade graham cracker crumbs, the least amount of vegan butter and half a batch of cashew whipped cream.
Portion: 1 slice calories: 359 Carbohydrates: 45.1 g Protein: 3.2 g Fat: 19.7 g Saturated fat: 12.9 g Polyunsaturated fats: 1.2 g Monounsaturated fat: 3.2 g Trans fat: 0 g Cholesterol: 0 mg Sodium: 152 mg Potassium: 150 mg Fiber: 1.4 g Sugar: 31.6 g Vitamin A: 0 UI Vitamin C: 1.2 mg Calcium: 30 mg Iron: 1.2 mg
