We start thinking of Key Lime Pie as the the weather gets warmer and the days get longer.
Key Lime Pie
Since Sunday was Pi Day (3.14), I chose to make a Key Lime Pie. What kind of pie did you make? I like my Key Lime Pie with a Graham Cracker Crust. I make the key lime filling really tart and the crust sweet. What a wonderful combination. Since I do not consume milk, this pie is made with coconut milk and cashews.
I baked the Graham Cracker Crust (GF) for about 10 minutes to make it a little crispier, mostly because I was doubting my memory of how my mom had taught me to make it. She never baked the crust and it was super good. Being from the North, Key Lime Pie was not in our recipe repertoire when I was growing up, and my mom would never have made anything intentionally vegan. Instead, she would have filled this crust with Lemon Meringue Pie.
The Key Lime filling is based on a vegan recipe by someone I wholeheartedly trust for recipes, Minimalist Baker. I didn’t have agave so I used a little bit of honey, which means it’s not vegan. And, of course, the crust is made with butter.
Step By Step
Soak the cashews overnight. Measure out one cup of unsalted cashews, put them in a bowl and cover them with water. They will plump up as you let the bowl sit on the counter overnight. When you are ready to make the pie, drain the water off the cashews. Gather the rest of your ingredients. I only had two fresh limes, so I supplemented the juice with bottled lime juice.
Dump all the pie filling ingredients except the lime zest into the food processor and blend until smooth.
What You Need
For this recipe you need a pre-made pie crust, pie plate, measuring cups, a full-size food processor or good blender, and a zester. Whatever tools you buy, get the best you can afford. You’ll never be sorry.
Almost Vegan Key Lime Pie RecipePrint
Almost Vegan Key Lime Pie
The tart and tangy Key Lime filling in this pie is the perfect companion for the sweet graham cracker crust.
- Prep Time: 20 minutes
- Total Time: 20 minutes
- Yield: 6 1x
- Category: Dessert, Pie
- Cuisine: American
- 1 gluten free graham cracker pie crust (or a prebaked regular pie crust)
- 1 cup raw unsalted cashews
- ¾ cup coconut milk (full fat)
- ¼ cup coconut oil (melted and cooled)
- ¼ cup lime juice (juice from about 4 limes)
- 2 tablespoons lime zest (zest from about 2 limes, reserve about ½ a teaspoon of zest for the garnish)
- 1 tablespoon honey
- Soak the cashews overnight in enough water to fully cover them.
- Drain the cashews and throw away the water.
- Dump the cashews, coconut milk, melted coconut oil, lime juice, lime zest (reserving a teaspoon or so as garnish), and honey in a full-sized food processor. Process until smooth.
- Pour the blended pudding into a gluten free graham cracker pie crust. Spread evenly in the crust. Garnish with the remaining lime zest.
- Cover loosely with plastic wrap and freeze for 2 hours before serving. Cut in pieces and serve.
Keywords: Key Lime Pie
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Recipe Nutrition Information
This recipe is GF, DF (can be adapted), SF, EF, CF, V, VG (can be adapted)*
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. I have provided options on the labels because the pie crust is made separately. Note that the labels are made using 6 servings. This is a high-fat, high-calorie dessert. Cutting it into 12 pieces is suggested.
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GF = Gluten free | DF = Dairy free | NF = Nut free | SF = Soy free | EF = Egg free | CF = Corn free | V = Vegetarian | VG = Vegan
Note: If you have serious allergies or sensitivities, to be considered free of these allergens, you need to use products specifically marked “gluten free,” etc. There can be cross-contamination in facilities.
This recipe was originally posted on Recipe Idea Shop March 16, 2021.