Key Lime Vegan Pie

No bake key lime pie


  • 4 egg yolks (pasteurized, if desired)
  • 1 (14-ounce) can sweetened condensed milk
  • 5 ounces lime juice (key lime is preferred)
  • 1 graham cracker pie shell (store-bought or homemade)
  • Optional: whipped cream (for topping)


  1. Beat the egg yolks with a whisk.
  2. Stir in the condensed milk until well blended.
  3. Stir in the lime juice and mix until completely incorporated.
  4. Pour the filling into your pie shell and refrigerate overnight.
  5. Serve topped with whipped cream (if desired).
  6. The pie should be kept well chilled until serving. Store leftover pie, covered, in the refrigerator for up to 2 days.

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