This vegan Key Lime Pie Tart is a tangy, creamy, and deliciously addictive summer dessert! It’s incredibly easy to make and even easier to devour!
With summer in full force, we’re dreaming of cool and fruit-filled desserts! This Key Lime Pie Tart is amazing for summer with a light and refreshing flavor that everyone loves. It stores really well in the refrigerator, but fair warning: it won’t last long! As soon as people get a taste of this Key Lime Pie Tart, they will keep coming back for seconds (and thirds and fourths!). This easy recipe was inspired by Martha Stewart’s recipe, which we also love!
What is a Tart?
A tart is an open pastry. It has a crust like a pie but no top! Tarts usually have a firm, crumbly crust with a delicious buttery flavor. Our recipe combines the best of key lime pie and tarts into an amazing vegan dessert! So refreshing, tangy, and perfect.
Vegan Key Lime Pie Filling
This is a vegan pie filling, so it’s both dairy-free and egg-free! It’s still creamy and delicious, made with condensed coconut milk and coconut cream. Cornstarch helps everything thicken perfectly, and of course limes add the signature tangy summer flavor! It’s a tropical dessert that’s just right for summer days.
What is the Difference Between Limes and Key Limes?
Key limes are more aromatic and a bit more flavorful than regular limes. They’re also tiny! You can use regular limes in place of Key limes to save yourself lots of time juicing. Your pie will still taste incredible!
How to Make a Graham Cracker Crust
This easy and flavorful graham cracker crust is perfectly spiced! You’re going to love it, and your whole kitchen will smell amazing while it’s baking. A win-win! It’s made with graham cracker crumbs, coconut oil, cinnamon, and vanilla. You can use butter-flavored coconut oil if you have that for some extra buttery flavor! We love this egg-free key lime pie crust recipe.
Making the tangy, and deliciously creamy coconut cream key lime pie filling
How to Make Key Lime Pie Tart
There are just a few steps to achieving the perfect Key Lime Pie Tart, and all of them are really simple! Follow our step-by-step instructions for the best dessert ever.
- Make the crust: This can be done in a food processor or a mixing bowl. Combine graham cracker crumbs, coconut oil, cinnamon, and vanilla, then press them into a tart pan. We used a pan with a removable bottom so it’s easier to slice!
- Bake the crust: Just pop it in the oven for 15 minutes while you get started on the filling!
- Make the filling: This is really simple! Just combine all of the filling ingredients on the stovetop and simmer until they slightly thicken.
- Refrigerate the filling: Since this filling has a coconut cream base, it will need some refrigerator time to set up and slice right.
- Enjoy! This is the best step, of course. Serve it to everyone at your table and watch them fall in love with this pie!
More Delicious Pies
- Vegan Maple Bourbon Pecan Pie
- Cranberry Pear Pie
- Ginger Snap Vegan Pumpkin Pie
- Vegan Blueberry Peach Pie
- Lemon Infused Almond Milk Custard
Did you make our Key Lime Pie Tart recipe?
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Vegan Key Lime Pie Tart
- Total Time: 4 hours 32 minutes
- Yield: 12 slices 1x
Description
This vegan Key Lime Pie Tart is a tangy, creamy, and deliciously addictive summer dessert! It’s incredibly easy to make and even easier to devour!
Ingredients
- 10 vegan graham crackers
- 5 tbsp butter flavored coconut oil (you can also use regular coconut oil), melted
- ½ tsp cinnamon
- ½ tsp natural vanilla extract
- 2- 7.4oz cans condensed coconut milk
- ¾ cup key lime juice (you can also use regular limes) (see note)
- 3 tbsp coconut cream
- ½ cup sugar
- 4 tbsp corn starch
- 1 tbsp coconut oil
- Coconut whipped cream or vegan whipped topping (optional)
Instructions
- Preheat the oven to 350F. Place the graham crackers in the food processor and pulse until you get thin crumbs. Add the melted coconut oil, cinnamon and vanilla and pulse again until well incorporated
- Press the mixture evenly on a 9-inch tart pan with removable bottom, making sure it goes up the sides (see picture above). Bake for about 12 minutes and let it cool
- Combine the condensed milk, lime juice, coconut cream and sugar in a large bowl and whisk well. Add the corn starch, 1 tablespoon at a time, whisking well after each addition. Transfer the mixture to a small saucepan and cook over medium heat for 6-7 minutes, or until it starts to thicken, whisking often (especially as it starts to thicken). Remove from heat, whisk in 1 tablespoon of coconut oil, and let it cool slightly
- Pour the lime curd evenly over the prepared crust, let it cool for 10-15 minutes and refrigerate for at least 4 hours, until it sets. Decorate with lime slices coconut whipped cream or whipped topping if using
Notes
This recipe yields a fairly tart key lime tart. You can reduce the amount of lime juice to ½ cup if you prefer less tartness
- Prep Time: 4 hours 20 minutes (includes refrigeration time)
- Cook Time: 12 min
Nutrition
- Serving Size: 1 slice
- Calories: 305
- Sugar: 24.4
- Sodium: 66.8
- Fat: 17.3
- Saturated Fat: 14
- Unsaturated Fat: 1.9
- Trans Fat: 0
- Carbohydrates: 33.9
- Fiber: 0.5
- Protein: 3.2
- Cholesterol: 0
Emma Stewart
If I use sweetened condensed coconut milk should I still add sugar?
Vicky and Ruth
You should skip the sugar if using condensed coconut milk
Elaine
Greetings! Looking forward to trying this recipe. Is there a substitute for the corn starch? One of my guests is allergic to corn. Thank you!
Vicky and Ruth
You can use arrowroot powder, tapioca starch, and potato starch. Make sure you check online is the measurements are 1 to 1.