Vegan key lime pie
Ingredients
Pastry:
1 ½ cup Graham Cracker Crumbs, about 12 whole graham crackers (link is to gluten-free at Wal-Mart)
1/3 cup Brown Sugar or Granulated Sugar
4 tbsp Butter, melted *
Filling:
2-14 oz cans full fat coconut milk - scrape the tops off and do not shake up can; Full fat is 15-17g fat
1/2 cup plus 1 tbsp Lime Juice ( I use the canned version, juicing them will take a while )
1 package Agar Agar ( vegan gelatin)
1 T Lime zest
Whip Cream Topping:
1 cup cold full fat coconut milk - scrap tops off; do not shake can
2 tbsp confectioner’s sugar
1 tsp vanilla extract or vanilla bean paste
8 to 10 lime slices for garnish or you can curl the skin
If you shake can then the coconut will thin out; if you do this or use lite coconut milk you will need to use a gelatin
Substitutions:
Egg yolks: 1 cup plain Greek yogurt / Soy or Coconut
Granulated sugar: 2 tbsp confectioner’s sugar
Sweetened Condensed Milk: Full Fat Coconut Milk
Butter: Vegan Butter
Heavy Whipping Cream: Coconut Milk or Full Fat Coconut Milk
Side note:
* to thicken whipped topping for pie: add Daiya cream cheese (vegan version) 2 oz. Some add more confection sugar but I find this is just too sweet. Add cream cheese instead of corn starch because corn starch is a high glycemic (corn is sugar and it can cause inflammation)
Instructions
Pastry filling
1. For the crust only: preheat oven 375 degrees
2. Mix ingredients for pastry section together into a small bowl using a fork first to push together the ingredients then use your hands until well blended.
3. Line the pie pan/ spring form pan with the crumbs and press into the sides and bottom with a silver spoon and your hands. Firmly into a 9” baking pan 1 to 1.5” high. Your crust should be about ¼” thick without holes.
4. Bake for 10 minutes.
5. Remove press with spoon to create solid concrete sidewalk look and cool completely before adding filling
* side note: you can use silicon mini cupcake instead for parties like baby shower or weddings. My springform pan is 6" so it will be taller slices
In a large bowl:
1. Whisk together the milk, agar agar, lime zest and lime juice.
2. Pour into cooled pie crust
3. Refrigerate for 2-3 hours
Whipped Topping
Garnish with Whipped Topping and Lime wheels/ lime skin curls
When serving – make sure you wipe your knife in between slices to allow for a clean cut each time.
Enjoy!
Pastry:
1 ½ cup Graham Cracker Crumbs, about 12 whole graham crackers (link is to gluten-free at Wal-Mart)
1/3 cup Brown Sugar or Granulated Sugar
4 tbsp Butter, melted *
Filling:
2-14 oz cans full fat coconut milk - scrape the tops off and do not shake up can; Full fat is 15-17g fat
1/2 cup plus 1 tbsp Lime Juice ( I use the canned version, juicing them will take a while )
1 package Agar Agar ( vegan gelatin)
1 T Lime zest
Whip Cream Topping:
1 cup cold full fat coconut milk - scrap tops off; do not shake can
2 tbsp confectioner’s sugar
1 tsp vanilla extract or vanilla bean paste
8 to 10 lime slices for garnish or you can curl the skin
If you shake can then the coconut will thin out; if you do this or use lite coconut milk you will need to use a gelatin
Substitutions:
Egg yolks: 1 cup plain Greek yogurt / Soy or Coconut
Granulated sugar: 2 tbsp confectioner’s sugar
Sweetened Condensed Milk: Full Fat Coconut Milk
Butter: Vegan Butter
Heavy Whipping Cream: Coconut Milk or Full Fat Coconut Milk
Side note:
* to thicken whipped topping for pie: add Daiya cream cheese (vegan version) 2 oz. Some add more confection sugar but I find this is just too sweet. Add cream cheese instead of corn starch because corn starch is a high glycemic (corn is sugar and it can cause inflammation)
Instructions
Pastry filling
1. For the crust only: preheat oven 375 degrees
2. Mix ingredients for pastry section together into a small bowl using a fork first to push together the ingredients then use your hands until well blended.
3. Line the pie pan/ spring form pan with the crumbs and press into the sides and bottom with a silver spoon and your hands. Firmly into a 9” baking pan 1 to 1.5” high. Your crust should be about ¼” thick without holes.
4. Bake for 10 minutes.
5. Remove press with spoon to create solid concrete sidewalk look and cool completely before adding filling
* side note: you can use silicon mini cupcake instead for parties like baby shower or weddings. My springform pan is 6" so it will be taller slices
In a large bowl:
1. Whisk together the milk, agar agar, lime zest and lime juice.
2. Pour into cooled pie crust
3. Refrigerate for 2-3 hours
Whipped Topping
- In a medium Bowl, beat with a hand mixer the coconut milk, until soft peaks form.
- Add the confectioner’s sugar and beat until medium peaks form ( looks like what is on top of a meringue pie)
- Add Vanilla bean
Garnish with Whipped Topping and Lime wheels/ lime skin curls
When serving – make sure you wipe your knife in between slices to allow for a clean cut each time.
Enjoy!
