No Condensed Milk Version~ Key Lime Pie
Prep time
Bake time
Total time
Follow the recipes in the first recipe above for the crust & the whipped cream
Serves: serves 8
  • For the No Condensed Milk Key Lime Custard:
  • Full Fat Canned Coconut Milk 2 Cups (474ml)
  • Key Lime Juice 1 cup (240ml)
  • Granulated Sugar 1 cup (200g)
  • Cornstarch 7 Tablespoons (56g)
  • Vegan Butter 4 Tablespoon (54g)
  1. Combine the cornstarch with the sugar & whisk to incorporate through
  2. Next combine all the ingredients except the vegan butter together in a medium sauce pot and bring to a boil while whisking constantly
  3. Once the custard boils and is visibly getting thicker, add the vegan butter and whisk smooth
  4. Remove from the heat and pour the custard into your prepared crust(s)
Key lime pie must be kept refrigerated at all times and will stay fresh in the refrigerator for up to 1 week

Freeze without the whipped cream wrapped well for up to 1 month
Recipe by Gretchen's Vegan Bakery at