No-Bake Vegan Key Lime Pie (Gluten-Free, Allergy-Free)

full no bake vegan key lime pie in foil dish

5 from 5 reviews

This 5 ingredient No-Bake Vegan Key Lime Pie is so easy to make, gluten-free, and allergy-free! A creamy, zesty, and slightly sweet key lime filling made with coconut milk then chilled in a gluten-free graham cracker crust! Top it with dairy-free whipped cream and fresh lime zest before serving up this healthier and refreshing tropical dessert recipe!



Gluten-Free Graham Cracker Crust:


Key Lime Filling:

Additional Toppings:



  1. Take out your premade pie crust or see notes below for homemade crust instructions.
  2. Add the canned coconut milk, sweetened condensed coconut milk, and lime juice to a pot on the stove. bring it to a boil and reduce to a simmer over low heat, while you sift in the starch.
  3. Continuing whisking the mixture until it thickens, about 5 minutes. Add an extra tablespoon of starch if the mixture is not thickening at all.
  4. Remove the thick pudding mixture from the heat and pour it into your prepared pie crust. Smooth out the filling to fill the entire crust.
  5. Allow the pie to come to room temperature before chilling at least 5 hours or overnight in the fridge.
  6. When the pie has chilled, top it with fresh lime zest using a Microplane, thin lime slices, and whipped cream, if desired.


  • Assemble a homemade gluten-free graham cracker crust by combining the crumbs and cold butter with a fork until moist, then press the mixture into a 9-inch pie pan, and refrigerate for about an hour.
  • You can use regular lime juice if needed. Note that you may want to add extra sweetener when making the filling.
  • You can make homemade sugar-free condensed coconut milk by boiling down 1 cup of coconut cream and 1/2 cup of erythritol.
  • Store your pie with a loose lid of foil covering in the fridge for 5-7 days. Serve leftovers chilled.


Keywords: key lime pie, no bake key lime pie, vegan key lime pie, gluten-free key lime pie