Here's my version of a Key lime pie that is creamy, tangy, sweet, and dairy-free and egg-free. I use regular limes (Persian limes) because Key limes are kind of hard to find near me, and they're smaller and more sour than regular limes.

For the crust, I tested this recipe with two different pie crusts: my graham cracker crust made with coconut flour and a nut-based crust using pecans, macadamia nuts, and shredded coconut. For some more crust ideas, take a look at the crusts I've used to make my no-bake cheesecakes and raw cheesecakes. One of my favorite baked pie crusts is the cinnamon cookie pie crust.

If you prefer you can make this recipe as a Key lime cheesecake. In the photo above I tested the recipe using a 6-inch springform pan and the graham cracker crust. I cut the graham cracker crust recipe in half because of the smaller crust diameter. I recommend cutting the nut crust recipe in half if you use a 6-inch or 7-inch springform pan. The filling recipe can stay the same.

To make this recipe completely nut-free, replace the cashews with an equal amount of sunflower seeds or pine nuts and use the graham cracker crust (recipe below).

Here's a quick shout out to this silicon blender spatula I use scoop out the pie filling from the blender. It works with well with thick soups and dressings as well.