Dairy-Free Key Lime Pie

This dairy-free key lime pie features a zesty lime filling made with coconut cream and sweetened condensed coconut milk on a crunchy graham cracker crust. It’s luscious, tangy, and completely plant-based — perfect for a summer treat!

Ingredients

• For the crust:
• 1½ cups crushed dairy-free graham crackers
• 5 tbsp melted coconut oil
• 2 tbsp maple syrup
• For the filling:
• 1 can (14 oz) sweetened condensed coconut milk
• ½ cup coconut cream (scooped from top of chilled full-fat coconut milk)
• ½ cup fresh key lime juice (or regular lime juice)
• 1 tbsp lime zest
• 2 tbsp cornstarch (or arrowroot starch)
• Optional toppings:
• Dairy-free whipped cream (like coconut-based)
• Extra lime zest or thin lime slices

Directions

1. Preheat oven to 350°F (175°C).
2. Make the crust: In a bowl, mix crushed graham crackers, melted coconut oil, and maple syrup. Press into a 9-inch pie dish.
3. Bake for 10 minutes. Let it cool.
4. Make the filling: In a saucepan over medium heat, whisk together condensed coconut milk, coconut cream, key lime juice, and zest. Bring to a simmer.
5. Stir in the cornstarch and whisk until the mixture thickens (3–5 minutes).
6. Pour the filling into the cooled crust and smooth the top.
7. Chill in the fridge for at least 4 hours, or until fully set.
8. Garnish with dairy-free whipped cream and lime slices before serving.