While doing some research for this recipe, I learned so much about key lime pie a la the one and only Martha Stewart. For instance, I discovered where key lime pies originated, what true key limes look and taste like, how sailors used to suck on limes to fend off scurvy, and how to store key limes for year-round use.

Oh, Martha? Is there anything you DON’T know? #teachmeyourways

Origins of Key Lime Pie

The exact origin of key lime pie and how it should be made are hotly debated topics. And we don’t claim to be experts. But from what we’ve read, there are several theories on its origin:

Key West, Florida The Borden Milk company in New York Aunt Sally who cooked for a Florida millionaire Fishermen in the Florida Keys

The following recipe is our inspired, plant-based version of this creamy, tart pie.

Vegan Lime Pies

The thing is, I couldn’t find key limes anywhere in Kansas City! (BOOOO). So I subbed regular limes and you can, too. The only remaining ingredients are:

cashews

agave nectar

coconut milk + oil

graham crackers

vegan butter

That’s it! This is 7-ingredient vegan dessert perfection. And to keep it gluten free, simply sub gluten free cookies OR use a walnut-date crust, such as the one I used for my Simple Vegan Cheesecakes. Next time, I think I’ll go that route to mix things up (plus, it really can’t be beat).

The only real pre-prep you have to do is soak cashews for 4 hours or overnight. The rest takes place in the food processor and blender, starting with the crust.

The crust is simply 1 sleeve of graham crackers and 1/4 cup melted vegan butter (I use Earth Balance).

Simply pulse the two together in a food processor and then press into muffin liners (or make a large pie and use a glass pie dish). Then use a small glass or the back of a spoon to press down and get a uniform top. Lastly, bake for 10 minutes to brown.

Once you blend your filling until creamy and smooth it’s onto the crust and then into freezer. These don’t take but a couple hours to set up so the wrappers peel away easily for serving.

Oh man, these turned out so good and have me aching for spring. They’re:

Creamy

Tart

Sweet

Cold

Satisfying

Slightly crisp from the graham cracker crust

& A perfect light dessert

You can either eat these straight from the freezer, or let them set out for 10-15 minutes to soften, which I preferred. Then they taste like true key lime pie! You’d never guess they were dairy- and egg-free. Enjoy!