Key Lime Pie

So many of the recipes I saw online for key lime pie called for things I couldn’t eat.  I decided to try my hand at making up my own recipe for pie filling and the result was better than I hoped!  It is so easy and I hope you give it a try!


4 1/2 T. cornstarch

1 can coconut milk (don’t get the lite version), about 13.5 oz

1 packet of gelatin (not vegan, but I’m not actually vegan- I just can’t eat gluten, dairy, and eggs.  There are probably other substitutes if you need it to be truly vegan.)

3/4 c. sugar

1/2 c. key lime juice

1 1/4 tsp. lime zest



Zest and juice the limes before putting anything on the heat.  Stir together cornstarch and coconut milk in a 2-quart saucepan.  Boil and whisk constantly until thick.  Add in package of gelatin, sugar, key lime juice, and lime zest.  Stir until sugar is dissolved and mixture is very thick and smooth.  Pour into a crust of your choice.  I tried it with an unbaked crumb crust and it was good (using Kinnikinnick gluten free graham style crumbs).  I am trying it next with a baked walnut crust.  May be topped with whipped coconut cream or SoDelicious’ CocoWhip.  If you want it to be greener, you could add food coloring.

It sliced so nicely!  This is with the unbaked crumb crust.  Next time I will bake the crust first because it started getting a little melty.

Crumb crust:

1 1/2 c. graham cracker crumbs (I used Kinnikinnick graham-style crumbs)

1/3 c. sugar

6 T. butter, softened (I used SmartBalance- the green tub)

Combine sugar and crumbs.  Add in butter and mix well.  Press into a pie plate.  Chill for at least one hour before adding filling.

Original crust recipe:


Author: glutenfreeveganish

I eat gluten, dairy, and egg free and want to make food that other people would want to eat too.

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