Gingersnap and milkadamia butter crust, coconut milk, and lime come together to make this tangy key lime pie, perfect for summer!

Servings: 6-8   Time: 15-20 minutes

Recipe by: Milkadamia



  • 1 and 2/3 cups vegan gingersnaps, crushed (we like Home Free gingersnaps)
  • ½ c  milkadamia buttery spread, melted



  • 2 cans (7.4oz) sweetened condensed coconut milk
  • 1/3 cup lime juice
  • 1 Tablespoon lime zest



  • Thin lime slices
  • Lime zest to sprinkle


1. In a bowl, combine crushed graham crackers and melted butter. Press firmly into the bottom and sides of a 9-inch pie dish. Refrigerate for 1 hour.

2. Combine condensed milk, lime juice, and lime zest in a bowl until creamy and well incorporated.

3. Pour the pie filling over the crust. Spread evenly and refrigerate at least 4 hours or overnight.

4. Garnish.


RELATED: How to Make Vegan Pound Cake

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Vegan Key Lime Pie with Ginger Crumb Crust Recipe

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