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  • Writer's pictureStephanie Paxson

Vegan Key Lime Pie

This pie was a crowd pleaser among my peers with different dietary needs! This vegan recipe can also be gluten free if you substitute regular flour for coconut or almond flour. I got this recipe for my 2018 Pi day pie from here.



  • 2 ¾ cups unsweetened shredded coconut

  • ¼ cup pure maple syrup

  • 1 tsp vanilla extract

  • ¼ cup all purpose flour (sub coconut flour to be GF)


  • 2.5 cups coconut yogurt

  • 2 tablespoons corn starch

  • ½ cup pure maple syrup

  • 2 tsp vanilla extract

  • Juice of 2-3 limes (½ cup)


  1. Preheat oven to 350 degree F and lightly grease a pie pan.

  2. For the crust: In a large bowl stir the shredded coconut, maple syrup, vanilla extract, and flour. The crust should stick together but be easy to press in the pan.

  3. Bake 12-15 minutes or until lightly brown. Remove from oven set aside.

  4. For the filling: In a large bowl whisk together coconut yogurt, corn starch, maple syrup, vanilla extract, and the lime juice. Pour filling into crust.

  5. Bake for 35-40 minutes. Take out of the oven and let it cool to room temp. Then cool it in the fridge for ~2 hours.

  6. Grate a lime to add zest and cute up a lime for garnish.

TA DA you got a key lime pie that all will want to try.

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