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You will never guess the secret ingredient in my Magic Key Lime Pie. When I tell you, you have to pick your jaw up off the floor and just trust the process…ready…it’s tofu. Shocking, I know! The tofu works like magic, giving this pie a boost of protein and the silkiest texture you’ve ever seen.
This pie is not only vegan, but also and gluten-free-friendly. Use vegan butter and GF graham crumbs or any GF cookie crumbs work well, really. Just make sure to pat the tofu very dry so the filling doesn’t turn out watery.
And don’t skip the chill time! It needs at least 12 hours…which makes it a perfect make-ahead dessert. Have fun serving this to your guests and shock them with the mystery ingredient!
Ingredients
Lime zest– Adds a fresh, fragrant finishing touch.
Whipped cream– Classic creamy topping that balances the tart lime filling.
Graham cracker crumbs– Adds a little crunch and ties back to the crust.
Graham cracker crumbs– The classic base for the crust — sub in any GF cookie crumbs to make it gluten-free.
Butter, melted– Binds the crumbs together; use vegan butter to make the pie vegan.
Kosher salt– Balances the sweetness of the crust.
Firm silken tofu– The secret ingredient! Gives the filling its ultra-silky texture and a boost of protein…just be sure to pat it very dry so the filling doesn’t turn out watery.
Vanilla extract– Rounds out the flavor with warmth.
Bottled key lime juice– The star of the show… brings that classic tangy, bright key lime flavor.
Lime zest– Adds an extra punch of citrus aroma and flavor.
Coconut cream– Adds richness and helps set the filling; use the thick cream from a chilled can of full-fat coconut milk.
Honey– Sweetens the filling naturally.
Cornstarch– Helps thicken and set the filling.
Salt– Enhances all the other flavors.
How to Make my Key Lime Pie
Make the crust: In a food processor, combine the graham cracker crumbs and salt. With the processor running, drizzle in the melted butter and pulse until the mixture looks like wet sand.
Press the crust: Transfer the crumb mixture to a nonstick or ceramic pie dish. Use the bottom of a dry measuring cup to gently pack the crust across the bottom and up the sides. Prick the base with a fork to prevent puffing.
Bake the crust: Bake at 350°F until set and lightly golden.
Chill the crust: Let the crust cool, then chill in the fridge while you make the filling.
Blend the filling: In a blender, combine the tofu, vanilla, key lime juice, lime zest, coconut cream, honey, cornstarch, and salt. Blend until completely smooth.
Fill the crust: Pour the filling into the cooled, chilled crust.
Chill the pie: Chill until fully set.
Serve: Top with whipped cream, lime zest, and graham cracker crumbs. Slice and serve.
Commonly Asked Questions
Not at all! The tofu blends completely smooth and takes on the flavor of the lime, honey, and vanilla — you’d never know it’s in there. It just adds an incredibly silky texture and a boost of protein.
Yes! Simply use vegan butter in the crust, and the filling is naturally vegan as written (just double check your honey substitute if you want it fully plant-based, since honey isn’t considered vegan by some).
Absolutely…just swap in GF graham crumbs or any GF cookie crumbs you like for the crust.
Silken tofu holds a lot of water, and patting it dry well helps keep the filling from turning out watery or too soft to set properly.
Yes of course, fresh lime juice (regular or key limes) works great if that’s what you have on hand.
At least 12 hours, up to 24 hours, to let the filling fully set — which also makes it a great make-ahead dessert.
Magic Key Lime Pie
Ingredients
- 1 cup graham cracker crumbs, plus more for topping
- 6 tbsp butter, melted
- 1/4 tsp kosher salt
- 12 ounces firm silken tofu, drained and patted dry
- 2 tsp vanilla extract
- 1/3 cup bottled key lime juice
- 2 limes zested
- 1/2 cup coconut cream, from a chilled can of full-fat unsweetened coconut milk
- 1 cup honey
- 3 tsp cornstarch
Instructions
- Make the crust: In a food processor, combine graham cracker crumbs, plus more for topping and kosher salt. With the processor running, drizzle in butter, melted and pulse until the mixture looks like wet sand.
- Press the crust: Transfer the crumb mixture to a nonstick or ceramic pie dish. Use the bottom of a dry measuring cup to gently pack the crust across the bottom and up the sides. Prick the base with a fork to prevent puffing.
- Bake the crust: Bake at 350°F until set and lightly golden.
- Chill the crust: Let the crust cool, then chill in the fridge while you make the filling.
- Blend the filling: In a blender, combine the tofu, vanilla, key lime juice, lime zest, coconut cream, honey, cornstarch, and salt. Blend until completely smooth.
- Fill the crust: Pour the filling into the cooled, chilled crust.
- Chill the pie: Chill until fully set.
- Serve: Top with whipped cream, lime zest, and graham cracker crumbs. Slice and serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
