Key Lime Pie
This creamy, tangy vegan Key Lime Pie is a delightful dessert that captures the refreshing essence of traditional key lime pie while being entirely plant-based.
If you're looking for a refreshing dessert that is both delicious and entirely vegan, this Key Lime Pie is your answer.
Made with whole food ingredients, it’s a guilt-free treat perfect for any occasion.
Visit vegancooking.recipes for more innovative vegan recipes that will excite your taste buds and nourish your body.
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
Cashews are crucial for the creaminess of the filling; if you're allergic, you can try silken tofu as a substitute. Make sure the coconut cream is well chilled to achieve the right texture.
Tips & Notes
- •For a sweeter pie, adjust the maple syrup to taste.
- •Serve with a dollop of coconut whipped cream for added creaminess.
Recipe Variations
- •Add a layer of fresh fruit on top before serving for added flavor and texture.
- •Incorporate a swirl of berry puree into the filling for a colorful twist.
Storage & Freezing
Store any leftovers in an airtight container in the refrigerator for up to 5 days. For longer storage, consider freezing the pie; just make sure to wrap it tightly to prevent freezer burn.
Frequently Asked Questions
Can I use regular limes instead of key limes?
Yes, regular limes can be used, but the flavor will be slightly different. Key limes are more tart and aromatic.
How long can I store the pie?
The pie can be stored in the refrigerator for up to 5 days. Make sure to cover it to maintain freshness.
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This creamy, tangy vegan Key Lime Pie is a delightful dessert that captures the refreshing essence of traditional key lime pie while being entirely plant-based.
Ingredients
Instructions
- 1
Prepare the crust: In a food processor, combine the pitted dates and almond flour. Pulse until the mixture resembles wet sand and sticks together.
- 2
Press the crust mixture firmly into the bottom and up the sides of a 9-inch pie pan. Set aside.
- 3
In a blender, add the soaked cashews, coconut cream, maple syrup, key lime juice, lime zest, vanilla extract, and melted coconut oil.
- 4
Blend on high until the mixture is completely smooth and creamy. Scrape down the sides as necessary.
- 5
Pour the creamy filling into the prepared crust, smoothing the top with a spatula.
- 6
Refrigerate the pie for at least 4 hours, or until set. For best results, let it chill overnight.
- 7
Before serving, garnish with additional lime zest or sliced limes if desired. Slice and enjoy!
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