Classic key lime pie is beloved for it's sweet and tart flavors. If you're dairy free, you may have attempted a key lime pie only to end up with a puddle. Well, let me introduce you to the perfect dairy free key lime pie with an irresistible mile-high meringue topping!
Traditional key lime pie is a no bake dessert that calls for key lime juice mixed with sweetened condensed milk. Because the gelling of the filling depends on a reaction between the acid in the citrus juice and the proteins in the milk, it simply won't work with dairy free products.
As a workaround, I have utilized a process similar to making a lemon meringue pie, where the filling is precooked on the stove. The result is a creamy texture that you're going to love! This dairy free version is based on the famous Blue Heaven key lime pie, which is considered by many to be the best pie in Key West, Florida.
If you love citrus pies, I recommend you make my Southern lemon chess pie next!
Ingredient Notes
This recipe uses simple ingredients that should be available in most grocery stores. It's made without condensed milk and it's both gluten free and dairy free.
- Eggs - You will need seven eggs, with the yolks and egg whites divided into separate bowls. The yolks are the base of the pie filling and the egg whites will be used for the meringue topping. TIP: Divide the eggs while cold, then let them warm to room temperature to make the whites easier to whip.
- Key Lime Juice - My grocery store carries fresh key limes year round, so I always squeeze fresh lime juice. If you can't get fresh limes, I recommend ordering Nellie & Joe's Key Lime Juice online. Using regular lime juice won't give you the same tart flavor.
- Key Lime Zest - Again, I use fresh lime zest. Zest your key limes before juicing them. If you don't have fresh key limes, you can use regular lime zest as a substitute.
- Non-Dairy Milk - I typically use unsweetened coconut milk or oat milk in my recipes. However, soy milk or any other type of plant based milk should work fine.
- Cornstarch - A little bit of starch helps the filling mixture to thicken to a pudding consistency. If you avoid corn, arrowroot powder will work as a substitute.
- Salt - Just a little salt helps to balance the flavors.
- Vegan Butter - Butter helps to add that silky smooth texture to the pie filling. I normally use Country Crock plant butter since it's easiest to find.
- Sugar - Sugar is used to sweeten the pie filling and the meringue topping.
- Cream of Tartar - This additive is used as a stabilizer for the meringue topping. Because it's an acid, it helps to set the proteins in the egg whites which keeps them from deflating.
- Vanilla - A little bit of vanilla adds a nice flavor to the meringue.
- Gluten-Free Graham Cracker Crust - Use my gluten free graham cracker crust to make this pie both gluten free and dairy free. If you're not gluten free, you can use a pre-made graham cracker crust or your own favorite homemade graham cracker crust recipe.
See recipe card for full recipe with measurements.
Substitutions & Variations
- No Key Limes - It's okay to replace the key lime zest with regular lime zest, but the key lime juice is a must! If you can't find key limes in the store, buy Nellie & Joe's Key Lime Juice.
- Make it Corn Free - Replace the cornstarch with arrowroot powder in the same measure.
- Not Gluten Free - Use a store bought graham cracker crust or your own favorite pie crust recipe.
- Another type of citrus - You can use this formula to make any flavor of dairy free citrus pie. Just replace the key lime juice and zest with it's counterpart (lemon, orange, grapefruit, etc).
How to Make a Dairy Free Key Lime Pie
Before making your pie filling, prepare the graham cracker crust and set it aside.
STEP 1: Combine the egg yolks, sugar, non-dairy milk, key lime juice, cornstarch, lime zest, salt and vegan butter in a saucepan.
STEP 2: Cook the filling ingredients over medium heat, whisking occasionally, until it thickens like pudding. Continue to cook until large bubbles form.
STEP 3: Spread the warm key lime pie filling into your prepared pie crust.
STEP 4: Prepare the meringue and pile it on top of the cooked pie filling. Then bake pie to cook the meringue.
Expert Tip
Cool the pie to room temperature, then transfer it to the refrigerator for at least 4 hours before slicing it. The chill time is crucial for the pie filling to set properly.
Storage
Store leftover pie wrapped in plastic wrap or aluminum foil in the refrigerator for up to 3 days. You may see some weeping from the meringue during storage.
Recipe FAQs
It's okay to use the zest from regular limes. But you really need to use real key lime juice to get the tart flavor.
More dairy free pie recipes to consider:
If you try this recipe, please leave a 🌟🌟🌟🌟🌟 star rating and let me know how you liked it in the comments below.
Recipe
Dairy Free Key Lime Pie
Ingredients
For the pie filling
- 7 Egg Yolks room temperature
- 1 ⅓ Cups Non Dairy Milk
- 1 Cup Sugar
- ¾ Cup Key Lime Juice
- ⅓ Cup Cornstarch
- 3 Tablespoons Vegan Butter cut into cubes
- 1 teaspoon Key Lime Zest
- ¼ teaspoon Salt
For the meringue topping
- 7 Egg Whites room temperature
- ¾ teaspoon Cream of Tartar
- ½ teaspoon Vanilla
- ⅛ teaspoon Salt
- ½ Cup Sugar
- 2 teaspoons Cornstarch
Instructions
- Preheat the oven to 350F degrees.
- Bake the graham cracker crust for 8 minutes until golden. Remove from oven and set aside to cool. Reduce the oven temperature to 325F.1 Gluten Free Graham Cracker Crust
- Combine the egg yolks, milk, 1 cup of sugar, key lime juice, ⅓ cup of cornstarch, key lime zest, ¼ teaspoon salt and vegan butter in a saucepan. Whisk well.7 Egg Yolks, 1 ⅓ Cups Non Dairy Milk, 1 Cup Sugar, ¾ Cup Key Lime Juice, ⅓ Cup Cornstarch, 3 Tablespoons Vegan Butter, 1 teaspoon Key Lime Zest, ¼ teaspoon Salt
- Cook over medium heat whisking occasionally until the mixture thickens, like pudding.
- Once thick, continue to cook until large bubbles form. Remove from heat and pour into the crust.
- Add the egg whites, cream of tartar, vanilla and remaining salt to the bowl of an electric mixer. Beat with the whisk attachment until soft peaks form - there should be no liquid egg in the bottom of the bowl.7 Egg Whites, ¾ teaspoon Cream of Tartar, ½ teaspoon Vanilla, ⅛ teaspoon Salt
- Combine the remaining 2 teaspoons of cornstarch with ½ cup of sugar. Add the sugar mixture to the egg whites 1 tablespoon at a time while continuing to beat. Beat the egg whites until stiff peaks form.½ Cup Sugar, 2 teaspoons Cornstarch
- Spread the meringue over the hot key lime filling.
- Place the pie on a baking sheet and bake it in the preheated oven for 25 -30 minutes to cook the meringue. It's okay if the meringue browns some - it needs to cook all the way through to hold its shape.
- Remove from the oven and cool for 2 hours. Then refrigerate for a minimum of 4 hours before slicing.
Notes
Tiffany is the recipe developer, stylist and food photographer behind Well Fed Baker. As a lifelong baker who had to go gluten free and dairy free in 2016, Tiffany strives to share allergen friendly recipes that never feel like they are free from anything.
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