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A slice of dairy free key lime pie served on a small dessert plate.
5 from 1 vote

Dairy Free Key Lime Pie

This dairy free key lime pie is inspired by the Blue Heaven Key Lime Pie which is considered by many to be the best key lime pie in Key West, if not the world!
Prep Time: 25 minutes
Cook Time: 25 minutes
Chilling Time: 6 hours
Total Time: 6 hours 50 minutes
Servings: 8
Calories: 396 kcal

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

STORAGE: Wrap leftover pie with plastic wrap and store in the refrigerator for up to 3 days.  You may notice some weeping on the meringue during storage.