Vegan key lime pie
Why did I not create this recipe earlier? I am sure if I did, I would have made it so many times by now. However, it never came to my mind to make a vegan key lime pie, until recently, when we had so many limes at home. And do you know what I love most about this pie? It’s light, creamy, tangy, and very delicious! The recipe is not only plant-based (egg-free, dairy-free), it’s also oil-free, refined sugar-free, and nut-free!
Creamy baked vegan key lime pie
To be honest, I never ate a “real” (non-vegan) key lime pie before. I know they contain eggs, sour cream, condensed milk and other not really healthy ingredients. Since my baked vegan cheesecake turned out super delicious, I decided to create a similar recipe but this time I left out the cashews to make the recipe nut-free.
As mentioned before, this vegan key lime pie can be made nut-free. The crust contains ground oats, shredded unsweetened coconut, maple syrup (you can use any other liquid sweetener), and 2 chia eggs. That’s it, just 4 ingredients. For the cream, I used silken tofu, maple syrup, lime juice, sunflower seed butter, and cornstarch. Another great nut-free alternative would be coconut butter. You can, of course, use cashew butter, almond butter or any other nut butter of choice if you can eat nuts.
This vegan key lime pie is:
- Refined sugar-free
- Easy to make
To make this vegan key lime pie soy-free you can use coconut yogurt for example. Another alternative would be coconut cream (the thick part of a chilled coconut can). The cream will be less thick though and will probably need to be baked for a little bit longer.
Decorate your vegan key lime pie
Isn’t it so much fun to decorate a pie? Well, I really enjoy doing this and that’s why I made vegan marshmallow fluff. It’s very easy to make with just 3 ingredients which are Aquafaba (brine from one can of chickpeas), 1/4-1/3 cup maple syrup, and 1 1/2 tsp lime juice to stabilize the marshmallow fluff. You just need to whip up the Aquafaba which takes about 10 minutes and then add the other two ingredients and pipe it onto your vegan key lime pie. Easy peasy!
Another great option would be to use whipped coconut cream. To make it you will need to chill a can of coconut milk in the fridge for at least 8 hours without shaking it and then whip up the thick cream only (not the water!). It doesn’t work with all coconut milk brands though, so you would need to experiment with different ones.
If you try out this vegan key lime pie and maybe even make a photo of it, then I would love to see it. You can DM it to me on Instagram. Don’t forget to tag me in your Insta caption + photo with @elavegan and use the hashtag #elavegan and I will gladly check out your post and leave a comment.
Vegan key lime pie
- To make the crust, put the shredded unsweetened coconut into an electric spice/coffee grinder (or blender or food processor) and mix. Repeat this step with the oats. Add the other two ingredients and mix until the dough sticks together. It should have the texture of shortcut pastry. Press the crust evenly into the bottom of a greased 8-inch (20 cm) pie pan or springform and about 2 inches (5 cm) up the sides.
- For the cream layer: Blend all ingredients in a high-speed blender (or food processor) until smooth and creamy. Pour the cream onto the crust.
- Bake in the oven for about 35 minutes at 350 degrees F (175 degrees C). Depending on your oven it might take 5 minutes less or more. I have a gas oven and baked it for 35 minutes.
- Turn off the oven and let the pie cool completely at room temperature (or in the fridge) to set. Decorate with whipped coconut cream or vegan marshmallow fluff made from aquafaba (read the blog post to find out how I made it). Store leftovers in the fridge for up to 5 days. Enjoy!
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