4.5 from 2 votes
Gluten-Free Vegan Key Lime Pie
Prep Time
2 hrs 25 mins
Cook Time
10 mins
Total Time
2 hrs 35 mins
Tools: Lemon zester or fine cheese grater, measuring cups and spoons, citrus reamer, 2-quart saucepan, stainless steal whisk, spatula, a medium mixing bowl, knife, cutting board, 9” pie dish
Course: Dessert
Cuisine: American
Keyword: gluten-free dessert, key lime, low sugar, vegan dessert, vegan key lime pie
Servings: 8 servings
Author: Joyce @Light Orange Bean
  • 1-1/3 cup non-dairy milk soy or almond
  • 3 tbs starch corn or tapioca
  • 1 can 13.5 oz full fat coconut milk
  • ¼ tsp pure stevia extract powder
  • 2/3 cup fresh key lime juice approximately from 13 key limes
  • 1 tbs key lime zest
  • 1 tsp vanilla extract
Pie Crust
  1. Use the lemon zester to get the zest from key limes. Then cut the key limes in half and use a citrus reamer to collect all juice from key limes.
  2. Whisk together all filling ingredients in a saucepan. Heat the saucepan over medium-high heat until it is boiling. Stir occasionally. Turn off the heat and let it cool to room temperature before pouring into the pie crust.
  3. Meanwhile, place rice cereal in a large zip lock bag, use a rolling pin to crush the cereal until fine crumbs form.
  4. In a mixing bowl, combine and mix the rest of the crust ingredients. Transfer the crushed cereal into the mixing bowl and mix well until the cereal is evenly coated with the oil mixture.
  5. Transfer the crust into a lightly greased pie dish. Spread evenly on the sides and bottom. Press with hands to compact the crumbs. Place the pie crust in a freezer to chill for at least 15 minutes or until it is firm.
  6. Pour the filling into the chilled pie crust. Refrigerate for at least 2 hours or until the filling is firm. Serve cold.