Why You’ll Love This Recipe

Bursting with fresh lime flavor without the heavy sugar.
Uses nutritious swaps like Greek yogurt, cashews, or oat flour for a healthier twist.
Easily customizable for gluten-free, vegan, or dairy-free diets.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the crust

Oat flour or almond meal
Coconut sugar or dates
Olive oil or coconut oil
Optional: cinnamon, salt

For the filling

Raw cashews (if vegan) or Greek yogurt + cream cheese (light)
Fresh key lime or regular lime juice and zest
Maple syrup or liquid sweetener / sugar substitute
Milk of choice or coconut milk (for vegan option)
Eggs (for yogurt/cream cheese version) or coconut oil (for vegan)
Vanilla extract, pinch of salt

directions

Prepare the crust: Combine dry ingredients (oat flour, sweetener, spices), then mix in oil (or blend dates + almond meal). Press into a 9-inch pie pan. Bake briefly if using flour-based crust; for raw/date crust, just chill.
Soak cashews (vegan version): Cover raw cashews with water and soak several hours or boil 10 minutes.
Make the filling:
- Vegan: Blend soaked cashews, coconut oil/milk, lime juice + zest, maple syrup until silky. Pour into crust and freeze or chill until set.
- Yogurt/cream cheese: Whisk Greek yogurt, light cream cheese, eggs, lime juice + zest, sweetener, vanilla until smooth. Pour into crust and bake until just set, then chill.
Chill: Refrigerate for 3–4 hours (or freeze briefly for vegan version) until firm.
Serve: Garnish with whipped topping (coconut or yogurt-based) and fresh lime zest or slices.

Servings and timing

Makes 8–12 slices (depending on size)
Prep time: 10–45 min (depending on crust choice)
Cook time: 5–20 min (optional baking)
Chill time: 3–4 hr (overnight preferred)
Total time: ~4–5 hr

variations

Gluten‑free: Use gluten‑free oat flour or graham crackers.
Vegan: Use soaked cashews + coconut milk/oil-based filling.
No‑bake: Press date/almond crust, blend filling, and freeze until firm.
Key lime bars: Bake or no-bake into an 8×8 pan and cut into squares.

storage/reheating

Refrigerator: Store leftovers covered for up to 1 week.
Freezer: Wrap slices well and freeze up to 3 months (best thaw overnight).
Reheating: Serve chilled or allow slices to soften gently at room temperature for ~15 min.

FAQs

How do I make this pie gluten‑free?

Use oat flour or certified gluten‑free graham crackers or cookies for the crust.

Can I use bottled lime juice?

Fresh lime juice and zest give the best flavor, though bottled juice works in a pinch.

What’s the difference between regular and key limes?

Key limes are more aromatic with floral notes—regular limes work fine if key limes aren’t available.

Can I freeze the pie?

Yes—freeze individual slices wrapped well for up to 3 months; thaw overnight in the fridge.

Is there a vegan version?

Absolutely—the filling uses soaked cashews blended with coconut oil or milk instead of dairy.

Do I really need to soak cashews?

Soaking softens them for a creamy texture; boiling for 10 min works if short on time.

What sweetener should I use?

Maple syrup or honey for natural sweetness; coconut sugar or allulose are good low-sugar options.

Can I make mini pies or bars?

Yes—use a smaller pan or square dish to make individual pies or bars.

Do I need to bake the crust?

For oat-flour crust, bake for structure. Raw date-based or almond crusts can be no-bake and just chilled.

What topping works best?

Coconut whipped cream, yogurt-based whipped topping, or light dairy whipped cream all pair beautifully.

Conclusion

This Healthy Key Lime Pie brings all the tangy, creamy goodness of the original—with smarter swaps like oat flour, Greek yogurt, or cashews. It’s versatile, easy to adapt to dietary needs, and perfect for making ahead. Whether you bake it or go no‑bake, enjoy a guilt-free slice that still delivers on flavor.