Key lime pie has always been one of my favorite desserts, so I wanted to make a version that skips the dairy completely.

This dairy free coconut key lime pie is creamy, tangy, and has that perfect balance of sweet and sour.

The coconut cream and condensed coconut milk give the filling a rich texture without any dairy at all.

If you have ever struggled to find a dairy free dessert that actually tastes like the real thing, this one will make you happy.

It takes a little patience while it chills in the fridge, but the result is more than worth the wait.

Why This Recipe Is a Keeper

Rich and Creamy – The coconut cream and condensed coconut milk make this filling smooth, thick, and wonderfully creamy in every bite.

Bright Citrus Flavor – Fresh key lime juice and zest give this pie a zingy, tangy taste that feels light and refreshing.

Perfectly Dairy Free – Every part uses dairy free swaps, so you get a classic key lime pie without any dairy at all.

Buttery Crunchy Crust – The graham cracker base bakes up golden and crisp, giving a lovely crunch under the creamy filling.

Here’s What You’ll Need

For The Graham Cracker Crust

1 1/2 cups Dairy-Free Graham Cracker Crumbs
1/4 cup Granulated Sugar
6 tbsp Melted Vegan Butter
1/4 tsp Fine Salt

For The Key Lime Filling

1 can Sweetened Condensed Coconut Milk
1 cup Full-Fat Coconut Cream
1/2 cup Key Lime Juice
2 tbsp Cornstarch
1 tbsp Key Lime Zest
1 tsp Vanilla Extract
1/4 tsp Fine Salt

For The Topping

1 cup Dairy-Free Whipped Topping
1 tsp Key Lime Zest

How to Make It

Step 1

Preheat the oven to 350 degrees F. Mix the graham cracker crumbs, sugar, melted vegan butter, and salt until evenly moistened.

Step 2

Press the crust firmly across the bottom and sides of a 9-inch pie dish. Bake for 9 minutes, then cool for 10 minutes.

Step 3

Whisk the condensed coconut milk, coconut cream, key lime juice, cornstarch, key lime zest, vanilla, and salt in a saucepan until smooth.

Step 4

Cook the filling over medium heat for 5 to 7 minutes, whisking constantly, until it thickens and begins to bubble.

Step 5

Pour the hot filling into the crust and smooth the surface. Cool at room temperature for 30 minutes.

Step 6

Refrigerate the pie for at least 6 hours, or overnight, until completely chilled and firm.

Step 7

Top with dairy-free whipped topping and key lime zest shortly before serving.

Recipe Tips

Press the Crust Firmly

When you press the graham cracker mixture into the pie dish, really pack it down tight using the bottom of a measuring cup or a flat glass.

A loosely pressed crust will crumble and fall apart when you slice the pie. The firmer you press, the cleaner your slices will come out.

Make sure you push it up the sides too, not just the bottom, so every bite has that nice crunchy edge.

Use Real Key Lime Juice

Key limes are smaller and more tart than regular limes, and they give this pie its signature flavor. If you can find fresh key limes, squeeze them yourself for the best taste.

Bottled key lime juice works fine too if fresh ones are hard to find. Just avoid using regular Persian lime juice, since it won’t have that same bright, tangy punch.

You’ll need quite a few key limes to get half a cup of juice because they’re so tiny, so grab more than you think you need.

Whisk the Filling Nonstop While It Cooks

Once the filling hits the heat, keep whisking constantly for the full 5 to 7 minutes. This keeps the cornstarch from clumping and stops the bottom from sticking or burning.

You’ll know it’s ready when it thickens up and starts to bubble gently. From my experience, if you walk away even for a minute, you’ll get lumps that are hard to smooth out.