VEGAN KEY LIME PIE

By vinod Apr30,2024

recipe for a delicious vegan key lime pie:

Ingredients:

For the crust:

  • 1 1/2 cups of vegan graham cracker crumbs
  • 1/4 cup of melted coconut oil.
  • 2 tablespoons of maple syrup.

For the filling:

  • 1 can (14 oz) of coconut cream, chilled in the refrigerator overnight
  • 1/2 cup of freshly squeezed key lime juice
  • 1 tablespoon of key lime zest
  • 1/2 cup of powdered sugar
  • 1 teaspoon of vanilla extract

For garnish (optional):

  • Additional key lime zest
  • Slices of key lime
  • Vegan whipped cream

Instructions:

  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, combine the vegan graham cracker crumbs, melted coconut oil, and maple syrup. Mix until well combined and the mixture resembles wet sand.
  3. Press the crust mixture into the bottom and up the sides of a 9-inch pie dish. Use the back of a spoon or your fingers to press it firmly and evenly.
  4. Bake the crust in the preheated oven for 10-12 minutes, or until it’s lightly golden brown. Remove from the oven and let it cool completely.
  5. While the crust is cooling, prepare the filling. Scoop the chilled coconut cream into a mixing bowl, leaving any liquid behind. Whip the coconut cream using a hand mixer or stand mixer until it becomes light and fluffy.
  6. Add the freshly squeezed key lime juice, key lime zest, powdered sugar, and vanilla extract to the whipped coconut cream. Mix until everything is well combined and smooth.
  7. Pour the filling into the cooled crust and spread it out evenly.
  8. Place the pie in the refrigerator to chill for at least 4 hours, or until the filling is set.
  9. Once the pie is set, garnish with additional key lime zest, slices of key lime, and vegan whipped cream if desired.
  10. Slice and serve chilled. Enjoy your vegan key lime pie!

This vegan key lime pie recipe has several qualities that make it exceptionally good:

  1. Creamy Texture: The coconut cream used in the filling creates a wonderfully creamy texture that mimics the traditional richness of a key lime pie.
  2. Tangy Flavour: The combination of freshly squeezed key lime juice and zest provides a refreshing and tangy flavour profile that balances well with the sweetness of the filling.
  3. Easy Preparation: This recipe is relatively simple to prepare, with straightforward instructions that make it accessible to both experienced and novice bakers.
  4. Versatility: It’s vegan-friendly, meaning it excludes animal products such as dairy and eggs, making it suitable for individuals with dietary restrictions or preferences.
  5. Customizable: You can adjust the sweetness or tartness of the filling to your liking by modifying the amount of powdered sugar or key lime juice used.
  6. Graham Cracker Crust: The combination of vegan graham cracker crumbs, coconut oil, and maple syrup creates a deliciously crunchy and sweet crust that complements the creamy filling perfectly.
  7. No-Bake Option: If desired, you can also make this pie without baking the crust, simply chill it in the refrigerator for a no-bake option.

tips and tricks to help you make the perfect vegan key lime pie:

  1. Chill the Coconut Cream: Make sure to chill the can of coconut cream in the refrigerator overnight before using it. This allows the cream to separate from any liquid, resulting in a thicker consistency when whipped.
  2. Use Fresh Key Limes: For the best flavour, use freshly squeezed key lime juice rather than bottled juice. Key limes have a more intense and tangy flavour compared to regular limes, which enhances the taste of the pie.
  3. Prevent Soggy Crust: To prevent the crust from becoming soggy, fully bake it before adding the filling. You can also brush the crust with a thin layer of melted coconut oil after baking to create a barrier that helps keep it crisp.
  4. Adjust Sweetness and Tartness: Taste the filling before pouring it into the crust and adjust the sweetness or tartness to your liking by adding more powdered sugar for sweetness or more key lime juice for tartness.
  5. Whip Coconut Cream Properly: When whipping the chilled coconut cream, use a hand mixer or stand mixer and whip it until it becomes light and fluffy. Be careful not to over whip, as this can cause the cream to become grainy.
  6. Chill Thoroughly: Allow the pie to chill in the refrigerator for at least 4 hours, or until the filling is set. Chilling helps the flavours meld together and creates a firmer texture.
  7. Garnish Creatively: Get creative with garnishes! Sprinkle additional key lime zest on top for extra flavour, decorate with slices of key lime for a visually appealing presentation, or add dollops of vegan whipped cream for an indulgent touch.
  8. Slice with Warm Knife: For clean and neat slices, dip a sharp knife in warm water before slicing the pie. Wipe the knife clean between each slice to ensure smooth cuts.

few more delicious vegan pie recipes for you to try:

  1. Vegan Pumpkin Pie:
    • For the crust, use a mixture of vegan graham cracker crumbs, melted coconut oil, and a touch of maple syrup.
    • For the filling, combine canned pumpkin puree with coconut milk, maple syrup, pumpkin pie spice, and a pinch of salt. Pour into the crust and bake until set.
    • Serve chilled with a dollop of coconut whipped cream and a sprinkle of cinnamon on top.
  2. Vegan Chocolate Cream Pie:
    • Create a chocolate cookie crust using vegan chocolate sandwich cookies and melted vegan butter.
    • For the filling, melt dairy-free chocolate chips with coconut cream and a bit of cornstarch until thickened. Pour into the crust and chill until set.
    • Garnish with vegan whipped cream and chocolate shavings before serving.
  3. Vegan Apple Pie:
    • Make a traditional pie crust using vegan butter or coconut oil and flour. Roll out the dough and line a pie dish.
    • Toss thinly sliced apples with cinnamon, nutmeg, a bit of sugar, and a squeeze of lemon juice. Arrange the apple mixture in the crust.
    • Cover the pie with a second layer of crust, crimp the edges, and vent the top. Bake until the crust is golden and the apples are tender.
    • Serve warm with dairy-free vanilla ice cream.
  4. Vegan Blueberry Pie:
    • Create a flaky pie crust using vegan butter or shortening and flour. Line a pie dish with the crust.
    • Mix fresh or frozen blueberries with sugar, lemon juice, and cornstarch. Pour into the crust.
    • Cover the pie with a lattice or full crust, crimp the edges, and brush with a bit of non-dairy milk for shine.
    • Bake until the filling is bubbly and the crust is golden brown. Let cool before serving.
  5. Vegan Lemon Meringue Pie:
    • Make a graham cracker or traditional pie crust using vegan ingredients.
    • Create a lemon filling using a mixture of lemon juice, cornstarch, sugar, and water. Cook until thickened, then pour into the crust.
    • Top the pie with a fluffy meringue made from aquafaba (the liquid from a can of chickpeas) and sugar. Bake until the meringue is lightly browned.
    • Chill the pie before serving to set the filling.

By vinod

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