To mark National Pie Day on Sunday, January 23, food sensitivity specialist YorkTest has created seven recipes to give people with vegan, gluten-free and dairy-free diets the chance to enjoy classic American pies.

YorkTest released the recipes after searches for “vegan key lime pie” rose by 53% in the US in the last three months, and “dairy free peanut butter pie” by 136%.

Among the recipes offered, which can all be found at YorkTest’s website, are a vegan spin on the cheeseburger pie and a gluten-free version of the crumbly apple pie. These recipes were created by expert nutritional therapist Sal Hanvey with people with food sensitivities in mind.

One example is a vegan Key Lime Pie, with the recipe below:

Key Lime Pie (Vegan)



  • 1 cup of Graham crackers, (vegan) or Digestive Biscuits
  • 1/4 cup vegan butter of choice (melted)

Pie filling:

  • 1 cup raw cashew nuts, unsalted and unroasted soaked in water for at least 6 hours, preferably overnight, then water drained.
  • 1/2 cup of full fat coconut milk for a creamier finish. (You can use half fat milk if preferred).
  • 1/4 cup coconut oil (melted)
  • 3 standard limes or 6 small key limes*- yielding just under half a cup of juice
  • 1 tbsp of lime/ key lime zest
  • 1/3 cup agave syrup

*Key limes are less tart than standard limes, so if using standard limes expect them to be slightly more tart/ sharp. You can counteract this by adding more agave to enhance sweetness.


  1. Pre-heat oven to 375F.
  2. Line a baking tin with a paper liner or coat the baking tin with a touch of melted coconut oil.
  3. Add your cracker or biscuit to a food processor and blitz until you have a fine crumb powder, then add the melted butter and pulse to create a base mix.
  4. Take the base mix and layer the bottom on the baking tin with a flat spoon or similar.
  5. Bake for just 10 minutes and take out of the oven, set aside and allow to cool.
  6. Take all other ingredients and place them in a blender and mix until you have the desired smooth and creamy consistency.
  7. Pour mixture onto the top of the biscuit base.
  8. For decoration you can add more lime zest or thin slices of key lime or lime.
  9. Freeze until firm (approx 3 hours) and take out of the freezer 10-15 minutes before serving.