Dairy Free and Egg Free Key Lime Pie

This vegan key lime pie recipe comes together with cashews, coconut milk, coconut oil, lime juice, lime zest, and agave nectar in a delicious graham cracker crust. It's creamy, sweet, tangy, and tart. The ultimate no-bake dessert for summer! he cashew and coconut milk base gives it a thick consistency and firm texture. This dairy free key lime pie a delicious mousse texture that can't be beat.

Author: The Urben Life

Meal Type: Peanuts Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 6 minutes

Cook Time:

Total Time: 6 minutes

Servings: 12 servings

Calories: 295 kcal per serving

Ingredients

1 ½ cups - raw cashews
¾ cup - canned full-fat coconut milk
¼ cup - coconut oil
½ cup - lime juice
1 tbsp - lime zest
⅓ cup - agave nectar
1 - graham cracker pie crust

Instructions

Place all of the filling ingredients in a blender and blend until completely smooth. Taste and adjust lime juice/zest and agave nectar flavor, if needed.
Pour the mixture into the pie crust and spread out evenly. Place the pie in fridge for 4-5 hours or freezer for 2-3 hours, or until set and firm.
Slice pie once chilled, decorate with lime slices and vegan whipped cream, and enjoy!

Nutrition