Let’s talk about key limes.
They’re tiny. They’re tart. And they are straight fabulous when it comes to delivering big citrus flavor in small, punchy packages. So naturally, when I thought about a dessert that I could make not only vegan, but also gluten-free, nut-free and refined sugar-free – I hunted down the closest place that sold key limes and I made individual mini vegan key lime pies. (By the way – it’s Whole Foods in Nashville for anyone curious!) But these aren’t just any mini pies: they’re set to slice like an absolute dream thanks to a secret helper: agar agar.
If you’re unfamiliar, agar agar is a seaweed gelling agent that gives these pies a firm, almost panna cotta–like consistency—no eggs, dairy, or nuts needed. You’ll heat it briefly to activate, and then it does all the magic in the fridge while you go live your best life; and even better, a little goes a long way!
I kept the crust classic with Kinnikinnick brand gluten-free graham crackers, and the filling gets its creaminess from unsweetened vanilla coconut yogurt. Add in freshly squeezed key lime juice, maple syrup, and zest, and you’ve got a little tropical sunshine in every bite.
They’re perfect for spring and summer gatherings, but let’s be real—these are good any day you’re feeling the need for a zesty pick-me-up.
Mini Key Lime Pies (Nut-Free, Gluten-Free, Vegan)
Equipment
- Muffin tin (12-count)
- Small saucepan
- Whisk
- Mixing bowls
- Zester or fine grater
- Juicer (optional)
Ingredients
For the Crust:
- 1 cup Kinnikinnick gluten-free graham cracker crumbs about 6–7 sheets, finely crumbled
- 3 tbsp melted coconut oil or vegan butter
- 1 tbsp maple syrup
- Pinch of salt
For the Filling:
- ¾ cup unsweetened vanilla coconut yogurt
- ¼ cup fresh key lime juice from about 5–6 key limes
- 2-3 tsp key lime zest
- 3 tbsp maple syrup adjust to taste
- ½ tsp vanilla extract
- Pinch of salt
- 1½ tsp agar agar powder
- ¼ cup water for activating agar agar
Instructions
- Preheat oven to 350°F (175°C). In a mixing bowl, stir together the graham cracker crumbs, melted coconut oil, maple syrup, and a pinch of salt until the texture resembles wet sand.
- Scoop about 1 Tbsp of the mixture into each mini muffin cavity. Press down firmly to compact the crust.
- Bake 6–7 minutes until golden and fragrant. (You know your oven best!) Let cool completely before filling.
- In a small bowl, whisk the agar agar powder into ¼ cup water. Set aside to bloom for 5 minutes.
- Meanwhile, in a saucepan, combine the coconut yogurt, lime juice, lime zest, maple syrup, vanilla, and salt. Warm gently over medium-low heat (don’t boil- yet!).
- Add the bloomed agar agar mixture to the pan. Increase heat slightly and whisk continuously for 2–3 minutes, bringing it to a gentle boil. Let it bubble for about 30 seconds, then remove from heat.
- Spoon the warm filling into each cooled crust, smoothing the tops. Place the muffin tin in the refrigerator and chill for at least 4 hours, or until the pies are fully set and firm to the touch.
- Use a thin knife to gently loosen and pop each pie from the tin.
- Garnish with extra lime zest, coconut whip, or toasted coconut flakes if you’re feeling fancy.
Video
@herbyeater I am who I am, and who I am is the person who happy dances like a dork when the food is good. 😂🤍 There’s a famous quote by Oscar Wilde that goes “Be yourself; everyone else is already taken” and as cliché as that sounds, it can be so hard to remember in this social media landscape where people try to come off as an elevated or perfect version of their true selves. I’m not saying bare all, just that you don’t have to try so hard to be liked. ❤️🩹 Anyways- try the Key Lime Pies 😇. #picnicaesthetic #picnicideas #veganglutenfree #keylimepie #summerfood
♬ 2000 & When – sunnytheduo
Notes
Don’t skip the boiling step with agar agar—it must be heated to activate!
If you only have regular limes, you can substitute them for key limes. Add an extra ½ tsp of zest to get closer to the key lime flavor.
To make these soy-free, double check your yogurt and butter brands.