Key Lime Pie Parfait

Key Lime Pie Parfait Recipe

By Peanut Palate

🔪Prep Time: 10 mins


For the Filling

1 block silken tofu (454 grams) this is the softest type of tofu

1 tsp lime zest

¼ cup lime juice

¼ tsp vanilla extract

1½ tsp cornstarch

2½ tbsp 100% pure maple syrup sub: agave, coconut syrup, date syrup, brown rice syrup or another vegan liquid sweetener

Pinch pink salt sub: regular salt

For the Crust

3 tbsp vegan graham cracker crumbs sub: to make it gluten free, grind up gluten free arrowroot animal crackers or another gluten free cookie or use almond flour instead

3 tbsp almond flour

1½ tbsp vegan butter, melted I use Melt brand of butter sticks // sub: refined coconut oil, cashew butter

For the Topping

vegan whipped cream I used Gay Lea's brand

lime slices


1Blend together the ingredients for the filling until smooth.

2Pour into a bowl and refrigerate for 6 hours.

3In a separate bowl, mix together the ingredients for the crust.

4Cover the bowl and set aside at room temperature until the filling is set. After the 6 hours, remove the filling from the fridge.

5To serve, take half the crust and add it to the bottom of a cup. Pour half the filling on top. Top with whipped cream and a slice of lime. Repeat with the second cup.

6Enjoy! It should be served cold, so if you are not serving it right away, place it back in the refrigerator. The parfait can be refrigerated and served at a later time. Note that the whipped cream should be added right before serving, or it will melt into the filling.

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