Next Level Key Lime Pie
Prep time
Bake time
Total time
I am using 4.75" tart molds for individual desserts, but you can use an 8" pie shell with no changes to the recipe below
Serves: serves 8ppl
  • For the Crust:
  • Graham Crackers or your choice of cookie 3 cups crushed cookies (345g)
  • Vegan Butter 8 Tablespoons (113g)
  • For the Custard:
  • Sweetened Condensed Milk 2 ~ 11oz cans (660g)
  • OR Homemade recipe listed below 1½ cups (660g)
  • Plant Milk 12 Tablespoons (180ml) *I am using soy milk but any plant milk is fine
  • Key Lime Juice 1 cup (240ml)
  • Water 8 Tablespoons (118ml)
  • Vegan Butter 2 Tablespoon (28g)
  • Cornstarch 7 Tablespoons (56g)
  • For the Whipped Topping:
  • 1 Recipe Vegan Whipped Cream
  • OR 2 Pint SILK brand heavy whipping cream
  • Adjust sugar to your liking *I use ½ cup sugar per 1 pint SILK
  1. If you are using my homemade recipe for vegan whipped cream, read the entire recipe post and prepare that recipe the day before for best results
  2. Prepare the crust by crushing the cookies in a food processor or by hand to fine crumbs
  3. Add the melted vegan butter and combine until it resembles wet sand
  4. Press the crust mixture into the bottom & sides of your tart molds or pie shell
  5. Freeze while you prepare the custard
  6. For the custard combine the water with the cornstarch & whisk smooth
  7. Next combine all the ingredients including the cornstarch slurry, (but not the vegan butter) together in a medium sauce pot and bring to a boil while whisking constantly
  8. Once the custard boils and is visibly getting thicker, add the vegan butter and whisk smooth
  9. Remove from the heat and pour the custard into your prepared crust(s)
  10. Refrigerate until set then top with vegan whipped cream
Key Lime Pie must be kept refrigerated at all times and will stay fresh in the refrigerator for up to 1 week
You can freeze the key lime pies without the whipped cream for up to 1 month wrapped well to prevent freezer burn
Recipe by Gretchen's Vegan Bakery at