Vegan Key Lime Pie

August 26, 2006 at 7:13 am (B plus (3.5 stars, like a lot), Dessert, From a friend, Pies and custards, Silken tofu, Soymilk)

I’ve never been a big fan of key lime pie, but my friend Ben’s girlfriend Deanna brought this vegan pie for dessert a few weeks ago, and I thought it was excellent. It has such a strong lime flavor, I couldn’t believe it only had 4 Tbs. of lime juice. After making lemon bars, I expected it to have about a cup! Deanna is a professional vegan baker, but she didn’t invent the recipe. In looking for the source of this recipe, I found it on the web, and the page said it was created by Jannequin Bennett, chef at the Jefferson Hotel.



  • two 8oz containers of Tofutti “Better Than Cream Cheese” (the kind with no hydrogenated oils) [my friend replaced 1/2 of one of the containers with an equal amount of silken tofu]
  • 2 Tbs soy milk
  • 1 cup sugar
  • 1 tsp vanilla
  • 2 tsp grated lime peel
  • 4 Tbs lime juice
  • 2 Tbs corn starch

You need a 9″ pie crust. (My friend made a crust with graham crackers and Earth Balance margarine (no hydrogenated oils!)


  1. Preheat oven to 350
  2.  Blend all ingredients in food processor
  3.  Bake for 40 min
  4. Let it cool
  5. Refrigerate overnight

This pie makes about 10 good sized slices, each about 275 calories (including the crust). Without the crust it’s about 175 calories per slice.

My Notes

I forgot I had a pie pan, so made this pie in a round cookie pan. That was a bad idea. The taste was good but it was impossible to get out. I also didn’t refrigerate it long enough, and used only 1 tub of cream cheese. The pie didn’t stay together very well, but the flavor was still excellent.  I asked Ben about it and it turns out he wrote corn syrup instead of corn starch, which was most likely a big part of the problem.  I fixed the recipe above, but haven’t tried it again since.

My mom tried this recipe and she said she thought it was excellent, but a bit too sweet. She said she’s going to try it again using less “cream cheese” and more tofu. This recipe has a lot of potential. I’m sure the rating will go up shortly!
Rating: B+


  1. dani said,

    YUM!!! I just made this pie, I used all tofutti cream cheese and no tofu and it isn’t too sweet, I think the extra keylime juice I added (little over 1/4 cup) balanced out the sweet. I would call it more of a key lime cheese cake, very delicious! Thanks for the recipe!

  2. captious said,

    A friend sent me this comment:

    i made that key lime pie, but it really turned out 1) more like a cheesecake than any kind of chiffon/pudding consistency, which is how i usually think of key lime pies, and 2) more like a tart than a pie in any event, because i only had a shallow tart pan, but 3) really, really frogging good. I made it with an oat and buttery spread crust, b/c I had nothing else in the house from which to make an easy vegan crust, but it turned out quite well.

    No wonder I like it when I don’t normally like key lime pie. It’s more like a cheesecake!

  3. amanda said,

    your blog is a C-, but it has a lot of potential. i’m sure the rating will go up if you start following recipes correctly before you grade them

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