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Vegan Key Lime Pie Tart

Aug 13, 2020 -May contain affiliate links

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A key lime pie with a slice cut out

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!

Bird's eye view of a key lime pie tart with key lime around the tart

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!

A key lime pie with a slice cut out

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!

Side view of a slice of key lime pie tart


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.

  • graham cracker crumbs in a tart pan mold
  • Pressing graham crackers into a pie crust
  • Bird's eye view of a graham cracker crust

Making the tangy, and deliciously creamy coconut cream key lime pie filling

  • Whisking vegan key lime pie filling in a saucepan
  • pouring vegan key lime pie custard on a graham cracker crust
  • A filled graham cracker crust with vegan key lime custard

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.

  1. 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!
  2. Bake the crust: Just pop it in the oven for 15 minutes while you get started on the filling!
  3. Make the filling: This is really simple! Just combine all of the filling ingredients on the stovetop and simmer until they slightly thicken.
  4. Refrigerate the filling: Since this filling has a coconut cream base, it will need some refrigerator time to set up and slice right.
  5. Enjoy! This is the best step, of course. Serve it to everyone at your table and watch them fall in love with this pie!
Close up of Three slices of key lime pie tart on 3 white plates

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?

If you enjoyed this recipe, it would help us tremendously if you left us a star rating in the comments below or on the recipe card. Do you have any questions about the recipe? Do you need a swap for any of the ingredients? We are here to help, just leave us a question in the comments below.

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Bird's eye view of a key lime pie tart with key lime around the tart

Vegan Key Lime Pie Tart


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  • Author: Vicky & Ruth
  • Total Time: 4 hours 32 minutes
  • Yield: 12 slices 1x
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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

Scale
  • 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

  1. 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
  2. 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
  3. 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
  4. 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
  5.  

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

Did you make this recipe?

Tag @mayihavethatrecipe on Instagram and hashtag it #mayihavethatrecipe #tahiniandturmeric

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Reader Interactions

Comments

  1. Emma Stewart

    March 29, 2021 at 1:03 pm

    If I use sweetened condensed coconut milk should I still add sugar?

    Reply
    • Vicky and Ruth

      March 29, 2021 at 11:29 pm

      You should skip the sugar if using condensed coconut milk

      Reply
  2. Elaine

    December 01, 2022 at 6:24 am

    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!

    Reply
    • Vicky and Ruth

      December 04, 2022 at 3:32 pm

      You can use arrowroot powder, tapioca starch, and potato starch. Make sure you check online is the measurements are 1 to 1.

      Reply

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Welcome!

We are Vicky & Ruth, authors of the vegan cookbook Tahini and Turmeric. Born and raised in a multicultural Jewish-Lebanese-Spanish household our culinary journey began in Barcelona, Spain where we learned from our family the rich flavors of Lebanon, Turkey, Israel, Morocco, and Spain. From our mother's fragrant Lebanese dishes to our grandmother's secret Sephardic Turkish specialties, our Moroccan friend's fragrant recipes, our sister's vibrant Israeli creations, and our neighbor's authentic Spanish fare, each dish was a key that unlocked new exciting yumminess.

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