Vegan Key Lime Pie Tart

The aroma of zesty lime paired with a creamy filling carries you to a sunlit beach with each slice of this delightful vegan key lime pie tart. In just about 30 minutes of active time (plus chilling), you can prepare a dessert that’s perfectly tangy and satisfying, making it a hit at any gathering. The combination of fresh lime and coconut cream creates a refreshing treat that everyone will love.

This recipe is ideal for plant-based eaters and anyone looking for a light dessert that doesn’t skimp on flavor. It’s perfect for summer picnics, dinner parties, or any occasion where you want to impress. You can make it ahead and store it in the fridge, ensuring you’re prepared for unexpected guests or sweet cravings!

Why You’ll Love This Recipe

• The crust is buttery and crisp, thanks to the graham crackers and coconut oil.
• The filling is smooth, creamy, and packs a zesty punch with fresh key lime juice.
• It’s completely dairy-free, making it suitable for vegans and those with lactose intolerance.
• The tart can be made ahead and served chilled, making it a stress-free dessert option.

What You’ll Need

Gather these ingredients to craft your vegan key lime pie tart:

For the Crust

• 10 vegan graham crackers
• 5 tbsp butter flavored coconut oil, melted (or regular coconut oil)
• 1/2 tsp cinnamon
• 1/2 tsp natural vanilla extract

For the Filling

• 2 – 7.4 oz cans condensed coconut milk
• 3/4 cup key lime juice (or regular limes)
• 3 tbsp coconut cream
• 1/2 cup sugar
• 4 tbsp corn starch
• 1 tbsp coconut oil

For Serving

• Coconut whipped cream or vegan whipped topping (optional)

Note: Key limes offer the best flavor, but regular limes are a fine substitute.

Substitutions & Swaps

• Use regular coconut oil for the butter-flavored type.
• Swap key lime juice with regular lime juice if needed.
• Substitute coconut whipped cream with any preferred vegan topping.
• Brown sugar can replace regular sugar for a different flavor.

How to Make It

Follow these steps to create your tart:

Preheat and Prepare

Preheat the oven to 350°F.

Process and Mix

Pulse the graham crackers in a food processor until finely crumbed. Add the melted coconut oil, cinnamon, and vanilla extract, then pulse again until well mixed. Press the mixture evenly into a 9-inch tart pan with a removable bottom, making sure it goes up the sides.

Bake and Cool

Bake the crust for about 12 minutes, then set it aside to cool completely.

Combine Ingredients

In a large bowl, whisk together the condensed coconut milk, key lime juice, coconut cream, and sugar until well combined.

Thicken the Mixture

Incorporate the corn starch one tablespoon at a time, whisking thoroughly after each addition. Transfer the mixture to a small saucepan and cook over medium heat for 6-7 minutes. Stir often until it starts to thicken, especially as it thickens.

Finish and Chill

Remove from heat and whisk in 1 tablespoon of coconut oil. Let it cool slightly, then pour the lime curd mixture evenly over the cooled crust. Allow it to cool for 10-15 minutes before refrigerating for at least 4 hours, or until set.

Serve

Once set, decorate the tart with lime slices and coconut whipped cream or vegan topping, if using.

How to Store It

Fridge: Store in an airtight container for up to 3 days.
Freezer: No, freezing alters the texture.
Reheat: Not recommended; serve chilled.

Tips for Best Results

• Ensure the crust is pressed firmly to prevent crumbling.
• Whisk the filling thoroughly to avoid lumps from the corn starch.
• Allow ample time for cooling and setting to enhance flavors.
• Serve cold for the best flavor and texture.

Serving Suggestions

• Pair with fresh fruit for an extra refreshing bite.
• Serve alongside vegan ice cream for a decadent treat.
• Enjoy as a light dessert after a rich meal.