My Vegan Key Lime Pie Filling is just as creamy and dreamy as the traditional version, but made with wholesome tofu instead of condensed milk and cream. This little treasure has been a showstopper at so many gatherings, and I just love how it brings everyone together around the dessert table.
The secret here is blending silky tofu with bright fresh lime juice and just a touch of vanilla extract to create that perfectly smooth, tangy filling that tastes like pure sunshine. A bit of cornstarch helps give it that lovely thick texture, so it sets up beautifully in your pie crust without any fuss.
I’ve served this pie at countless family dinners, and you should see how folks’ faces light up when they taste it — nobody ever guesses it’s vegan! It’s become the dish my grandchildren request year after year, and now they’re learning to make it themselves.
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Vegan Key Lime Pie Filling
Ingredients
- 17 ounce Tofu
- 1 teaspoon Vanilla Extract
- 0.25 cup Sugar
- 2 tablespoon Cornstarch
- 6 tablespoon Lime Juice
Instructions
- Pour the tofu into a mixing bowl.
- Flavor it with the vanilla by whisking it in (Skip if using vanilla-flavored tofu).
- Thicken it by whisking in the confectioners sugar, tablespoon by tablespoon.
- Same with the cornstarch– add it and blend.
- Add all of the lime juice and blend well.
- Pour the mixture into an ungreased 8″ pie pan (if crustless) or a premade 8″ or 9″ pie crust.
- Bake at 375 for 30-35 minutes or until set.
- Cool on a rack for 10-15 minutes first, then refrigerate for at least 4-6 hours before serving.
