Key Lime Pie – Whole Food Plant-Based

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I’m bringing you a bonus recipe this week for Valentine’s day! I created this recipe for someone who is very special to me. He loves key lime pie, and I love creating healthier versions of his favorites. This pie is both tart and sweet and will make your mouth water!

Check out the video to watch how it comes together, and find the written recipe below.

If you’re looking for more sweet treat ideas, check out my other whole food plant-based desserts!

Key Lime Pie - Whole Food Plant-Based
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Key Lime Pie – Whole Food Plant-Based

Servings

8-12

servings
Active prep time

10

minutes
Passive prep time

60

minutes
Cooking time

30

minutes
Chill time

1-2

hours

Ingredients

  • Crust

  • 1 package roasted chestnuts (about 5.2 ounces)

  • 1 cup chopped dates (6-8 medjool dates)

  • Heaping ½ cup rolled oats

  • ½ teaspoon cinnamon

  • Filling

  • 2 boxes silken tofu (24 ounces total)

  • ¾ cup lime juice

  • ½ cup date sugar (more or less to taste)

  • 2 teaspoons vanilla powder (or vanilla extract)

  • Optional: 1 tablespoon lime zest

  • Serving Suggestion

  • Optional: Top with date syrup and whipped aquafaba (or other vegan whipped topping)

Directions

  • Prep the Tofu
  • Gently wrap the silken tofu in clean towels. Place a plate with something on top to weigh it down to press the tofu for an hour (heavy enough to gently press it but not so heavy as to smash it).
  • Crust
  • Preheat the oven to 350 degrees Fahrenheit.
  • Add all the crust ingredients to a food processor and blend for 30 to 60 seconds or until a crumbly mixture is formed. The mixture should hold together if you squeeze a piece in your hand.
  • Transfer the mixture into a 9-inch pie dish. Press firmly to create your crust. You can use your fingers or the bottom of a small flat measuring cup or similar item. Press the crust evenly all the way across the bottom and up the sides.
  • Bake for 10 to 15 minutes and then set aside.
  • Filling
  • Using the same food processor, add the pressed silken tofu and the remaining filling ingredients. Blend until smooth, stopping to scrape down the sides as needed until a pudding-like texture is achieved.
  • Pour the filling into the baked pie crust and smooth out the top.
  • Bake for about 30 to 35 minutes. The filling will still be pretty soft and jello-like near the center but the top will start to brown and firm up around the edges.
  • Allow the pie to cool and then chill completely in the fridge for 1 to 2 hours or overnight before serving.
  • Add optional date syrup and whipped topping before serving.

Notes

  • Both the crust and filling do not need to be baked. You could skip the baking steps and instead enjoy this as a pudding pie.
  • You can also freeze this pie. I love to eat it when it is still partially frozen for a cold treat on a hot day. Take it out 15 minutes or so before serving.