Mini Key Lime Pies


Mini Key Lime Pies

Summer’s favorite citrus pie made mini! These key lime pies bring the classic creamy sweet tang with a dairy-free filling and crumbly gluten-free oat crust.
‏‏‎ ‎
Course Vegan
Keyword vegan
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes



  • 1 cup (80g) rolled oats
  • ¼ cup (35g) coconut sugar
  • ½ tsp salt
  • ½ cup (125g) SunButter (I used the natural variety)


  • ½ cup (120g) coconut cream (Just the solid part from a can of full fat coconut milk that has been chilled overnight.)
  • ½ cup (120g) non-dairy yogurt
  • ¼ cup (80g) maple syrup or agave
  • ¼ cup (60g) key lime juice (Regular lime juice works just as well!)
  • ¼ cup (30g) arrowroot (or cornstarch)
  • 1 tbsp key lime zest


  • Preheat the oven to 375ºF.
  • Grind the oats with the coconut sugar and salt in a food processor.
  • Add SunButter, and process to form a sticky crumbly dough.
  • Press a couple spoonfuls into the bottom of each muffin (lined with paper liners), you will have enough for 6-8.
  • Bake for 15 minutes at 375ºF. Cool.
  • Reduce the oven temperature to 325ºF.
  • Blend all the filling ingredients. Don’t over blend.
  • Pour on top of the crusts, filling almost to the top. Tap on the counter to release any air bubbles.
  • Bake for 18-20 minutes at 325ºF. The edges should be just starting to darken and the middles no longer jiggly.
  • Cool for 30 minutes, then chill overnight.
  • Serve straight from the fridge, they are delicious with coconut whipped cream on top!



Nutrition: (Serving Size — 1 pie)
Calories: 315Fat: 15gSugar: 17gSaturated Fat: 15g
Protein: 8gFiber: 3gSodium: 211mgCarbohydrates: 36g
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