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Mini Key Lime Pies

  • Author: Natalie
  • Prep Time: 30 minutes
  • Cook Time: 35 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 6 pies 1x
  • Category: pie
  • Method: baking
  • Cuisine: american


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.





  • 1/2 cup (120g) coconut cream*
  • 1/2 cup (120g) nondairy yogurt
  • 1/4 cup (80g) maple syrup or agave
  • 1/4 cup (60g) key lime juice**
  • 1/4 cup (30g) arrowroot (or corn starch)
  • 1 tbsp key lime zest


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


*Just the solid part from a can of full fat coconut milk that has been chilled overnight.

**Regular lime juice works just as well!


  • Serving Size: 1 pie
  • Calories: 315
  • Sugar: 17g
  • Sodium: 211mg
  • Fat: 15g
  • Saturated Fat: 4g
  • Carbohydrates: 36g
  • Fiber: 3g
  • Protein: 8g

Keywords: summer, citrus, pie, tart, key lime, dairy free, egg free, gluten free, vegan, dessert, easy, healthy