Description
This Easy No-Bake Vegan Key Lime Pie features a crisp biscoff cookie crust filled with a tangy lime and coconut cream filling. Perfectly creamy and refreshing, this vegan dessert is simple to prepare without any baking required, making it ideal for warm days or when you want a quick, delicious treat. The pie is topped with vegan whipped cream and finished with lime zest for a burst of fresh flavor.
Ingredients
Scale
Crust
- 285 g biscoff cookies
- 100 g vegan butter, melted
Filling
- 175 g granulated sugar
- 2 tablespoons lime zest
- 60 g cornstarch
- 270 ml freshly squeezed lime juice (approx 8–10 regular limes or 16–20 key limes)
- 180 ml non-dairy milk
- 1 teaspoon vanilla extract (optional)
- 240 g coconut cream
- ½ teaspoon matcha powder, sifted (optional, for color)
Topping
- 240 g vegan whipped cream (half batch)
- Additional freshly grated lime zest, for garnish
Instructions
- Prepare the pan: Lightly grease the base and sides of a 9-inch tart tin (3 inches deep) or a 9.5-inch pie dish with oil or vegan butter. Line the base with a circle of parchment paper to prevent sticking.
- Make the crust: Place the biscoff cookies into a food processor and blitz them until they become fine crumbs. Add the melted vegan butter and blend again until the mixture sticks together when pressed between your fingers. Press this breadcrumb mixture firmly into the base of the prepared pan using a spatula or flat-bottomed glass to create an even crust. Place the crust in the freezer to chill while you prepare the filling.
- Prepare the filling: In a saucepan, combine the granulated sugar and lime zest. Rub them together between your fingertips to release the fragrant oils. Add the cornstarch to the sugar mixture and whisk to remove any lumps. Pour in the lime juice, non-dairy milk, and vanilla extract, then stir in the coconut cream. Whisk continuously while bringing the mixture to a boil over medium heat. Once boiling, reduce to a medium simmer and cook for 5-8 minutes, stirring constantly until the mixture thickens to a custard-like consistency.
- Sieve and assemble: Remove the filling from heat and whisk in the optional sifted matcha powder for color if using. Pass the lime curd through a fine-mesh sieve into a large mixing bowl to ensure a smooth texture. Pour the filling over the chilled cookie crust, spreading it evenly.
- Chill and decorate: Refrigerate the pie for at least 2 to 3 hours, or until the filling is completely set and firm to the touch. Prepare the vegan whipped cream (half batch) meanwhile. Once set, top the pie generously with the whipped cream and finish with extra freshly grated lime zest for garnish.
- Store: Keep the pie in an airtight container in the refrigerator for up to 5 days. It can be left at room temperature for a couple of hours on the day of serving. The tart and filling can be frozen if needed; however, it is best to add the coconut whipped cream topping fresh before serving.
Notes
- Use a 9-inch tart tin that is 3 inches deep or a 9.5-inch pie dish. For a shallower tart, reduce ingredients by 20%.
- Non-dairy milk such as almond, soy, or oat milk works best in the filling.
- Coconut cream is thicker than coconut milk – refrigerate a can of full-fat coconut milk overnight and scoop out the solid cream from the top.
- Matcha powder is optional and used purely for natural color enhancement in the filling.
- To achieve the best texture, continuously stir the filling during cooking to avoid lumps and burning.
- Do not freeze the coconut whipped cream topping; add it fresh before serving.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Vegan
Keywords: vegan key lime pie, no-bake pie, vegan dessert, coconut cream pie, lime pie, biscoff cookie crust
