Vegan Key Lime Pie
This vegan key lime pie is a delicious, light and tangy dessert. The recipe contains just 8 ingredients and is plant-based, gluten-free, oil-free, nut-free, refined sugar-free, and easy to make. I have included a soy-free alternative in the recipe notes!
Servings 8 inch pie
Ingredients
Crust:
- 1 1/2 cups (135 g) oats (see notes)
- 1 cup (80 g) shredded unsweetened coconut (see notes)
- 2 chia eggs or flax eggs (see notes)
- 3 tbsp (60 g) maple syrup or any other liquid sweetener
Cream:
- 1 12.3 oz package (350 g) silken tofu firm (see notes)
- 1/4 cup (60 g) coconut butter (see notes)
- 1/4 cup (80 g) maple syrup (or any other liquid sweetener)
- 1/3 cup (80 ml) lime juice from key limes or regular limes
- 3 tbsp (25 g) cornstarch
- zest of one lime
Instructions
Crust
- To make the crust, process the shredded unsweetened coconut in an electric spice/coffee grinder (or blender). Repeat this step with the oats.
- Put all crust ingredients into a bowl and mix with an electric hand mixer (or use your hands) until a dough has formed. 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 tart pan and about 2 inches (5 cm) up to the sides.
Cream layer
- For the cream layer: Blend all ingredients in a high-speed blender until smooth and creamy. Pour the cream onto the crust.
- Bake in the oven for about 30-35 minutes at 350 degrees F (175 degrees C). Depending on your oven it might take a few minutes less or more. If you bake it for less than 30 minutes the pie will turn out more creamy and soft and if you bake it for 35 minutes (or more) it will get firmer and can be sliced better.
- Turn off the oven and let the pie cool at room temperature for a while. Then put it into the fridge to set. Decorate with whipped coconut cream or use SILK's Dairy-Free Heavy Whipping Cream Alternative. Store leftovers in the fridge for up to 5 days. Enjoy!
Notes
- You should use gluten-free oats if you have a gluten allergy.
- You can use ground almonds (or any other nuts/seeds) instead of shredded unsweetened coconut.
- To make ONE chia egg, simply mix 1 tbsp ground chia seeds with 3 tbsp water and let it sit for 5 minutes). Instead of chia eggs or flax eggs, you can also use 1 small banana (80 g).
- You can use any nut/seed butter of choice, for example, cashew butter, almond butter, etc (if not nut-free). The color of the pie will be darker if you use e.g. almond butter.
SOY-FREE ALTERNATIVE
Cream:- 320 ml (1 1/3 cup) coconut milk, canned
- 80 ml (1/3 cup) lime juice (from key limes or regular limes)
- 32 g (4 tbsp) cornstarch
- 80 g (7 tbsp) light granulated sweetener (e.g. xylitol, erythritol, white sugar)
- 1 tsp vanilla extract
- 112 g (3/4 cup) cashews (soaked) (*see below)
- zest of one lime
- Soak cashews in hot water for about 30 minutes until soft.
- Blend all ingredients in a blender until completely smooth and creamy.
- Follow the other steps of the recipe.
- You could also use 120 g (1/2 cup) of cashew butter (or coconut butter for a nut-free version) instead of the soaked cashews!
- Recipe make an 8-inch pie. Nutrition facts are for one slice if you cut the pie into 8 slices.
Nutrition Facts
Vegan Key Lime Pie
Amount per Serving
Calories
277
% Daily Value*
Fat
14
g
22
%
Carbohydrates
28
g
9
%
Fiber
5.4
g
22
%
Sugar
12.8
g
14
%
Protein
7
g
14
%
* Percent Daily Values are based on a 2000 calorie diet.