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Vegan Key Lime Pie with Toasted Coconut Crust

Vegan Key Lime Pie with Coconut Crust

  • Author: Abby Bayatpour
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 8 1x
  • Category: Dessert
  • Method: Baked
  • Cuisine: American


This vegan key lime pie has a delicious coconut crust and a creamy filling that requires no soak time. Perfect for spring and summer potlucks!



For the crust:

  • 2 3/4 cups shredded (unsweetened coconut)
  • 1/4 cup pure maple syrup
  • 1 teaspoon vanilla extract
  • 1/4 cup all-purpose flour

For the filling:

  • 2 1/2 cups coconut yogurt (I used So Delicious variety, but I know Trader Joe’s carries a variety as well)
  • 2 tablespoons corn starch
  • 1/2 cup pure maple syrup
  • 2 teaspoons vanilla extract
  • Juice of 23 limes (1/2 cup lime juice)


  1. Preheat oven to 350ºF. Lightly grease a pie plate or tart pan and set aside.

To make the crust:

  1. In a small bowl, stir together the shredded coconut, maple syrup, vanilla extract and flour. The mixture should stick together, but still be easy enough to press into a pan.
  2. Press the coconut mixture into the pie or tart pan, pressing the crust evenly into the sides and bottom of the pan.
  3. Bake for 12-15 minutes, or until coconut starts to lightly brown. Remove from oven and set aside.

To make the filling:

  1. In a large bowl, whisk together the coconut yogurt, cornstarch, maple syrup, vanilla extract and lime juice.
  2. Pour whisked filling into the coconut crust and bake for 35-40 minutes. The crust should be a deep golden brown and the filling will be somewhat set.
  3. Allow pie to cool to room temperature, then refrigerate the pie for at least 2 hours before serving.

Keywords: vegan key lime pie, key lime pie recipe