Vegan Key Lime Pie (Gluten-Free and Nut Free option)

March 14, 2019

If you're looking for a dessert that makes you look like a professional baker, without having to actually have any skill other than flipping the switch on a blender then this is for you!! It's creamy, it's packed with protein, and it's naturally sweetened! This recipe was adapted from Minimalist Baker's Key Lime Pie bites. Keeping this recipe short and sweet, so here's the HOW TO!

Crust Ingredients:

  • 3.5 cups graham cracker crumbs (about 2 sleeve graham crackers / GF for glutards, I got mine at Nature's Fare)*

  • 1/2 cup (7 Tbsp) Vegan butter, melted (I typically use Melt Organics or Earth Balance)

  • *See my pro tip at the bottom for how to get the perfect crust.

Crust Directions:

  • Preheat oven to 375 degrees F (190 C) and lightly grease a pie pan with coconut oil or vegan butter.

  • Add graham crackers to a food processor and process until you achieve a fine meal. Then add melted Vegan butter and pulse to combine. Do not pulse it into a paste.

  • Distribute evenly in pie pan and press down with a glass or your fingers to flatten, press it from the middle outwards to get the crust up the sides more evenly (see my pro tip below).

  • Bake for 10 minutes or until golden brown.

  • Remove from heat and set aside to cool.

  • (No, really, go read my pro tip at the bottom. It's a game changer).

 

Filling Ingredients:

  • 1 cup raw cashews, soaked for 4-6 hours (or overnight) then drained

    • ​If you forgot to soak them overnight and don't have time to wait you can boil the cashews for 10 mins!

  • 1 cup full-fat coconut milk, well shaken!

  • 1/4 cup coconut oil

  • 3-4 large limes or 6-7 key limes OR (1 Tbsp zest, 1/2 cup juice)

  • 1/3 - 1/2 cup agave nectar (depending on preferred sweetness. (I use maple syrup, and did 1/3 of a cup).

  • 1 tsp vanilla extract

  • 1 tbsp cornstarch or tapioca flour (I used Tapioca)

  • 1/2 tsp Spirulina & chlorella powder (optional but gives it colour and a nutrient boost).

Filling Directions:

  • Add soaked cashews, coconut oil, agave nectar, and coconut milk to a high-speed blender and blend until completely smooth.

  • Combine cornstarch (or tapioca) with ½ cup of the filling, whisk until no lumps are left.

  • Add the other half, whisk together.

  • Place saucepan over medium heat, bring mixture to a boil.

  • Boil for 1 minute, remove from heat and add in vanilla, lime juice, and lime zest, stir until combined. 

  • Pour into the crust.

 

 Nut-Free Filling Ingredients:

  • 5 tbsp cornstarch

  • 3 cups full fat coconut milk

  • 1/3 cup sugar

  • 2 tsp vanilla extract

  • Pinch salt

  • 1 tbsp lime zest

  • ¼ cup lime juice

Directions:

  • Combine cornstarch with ½ cup coconut milk, whisk until no lumps are left

  • Add remining coconut milk, sugar, and salt while whisking.

  • Place saucepan over medium heat, bring to a boil.

  • Cook for 1 minute, remove from heat and add in vanilla, lime juice, and lime zest, stir until combined. 

Instructions:

  • Preheat oven to 375 degrees F (190 C) and lightly grease a pie pan with coconut oil or vegan butter.

  • Add graham crackers to a food processor and process until you achieve a fine meal. Then add melted Vegan butter and pulse to combine. Do not pulse it into a paste.

  • Distribute evenly in pie pan and press down with a glass or your fingers to flatten, press it from the middle outwards to get the crust up the sides more evenly (see my pro tip below).

  • Bake for 10 minutes or until golden brown. Remove and set aside to cool. (No, really, go read my pro tip at the bottom. It's a game changer).

  • Add all filling ingredients to a blender and blend on high until creamy and smooth. I use a Vitamix blender because it honestly makes everything so smooth. Taste and adjust flavor as needed, adding more lime zest/juice for more tart, or more maple syrup for added sweetness. 

  • Pour filling into pie pan once completely cooled and tap on counter to release air bubbles.

  • Place in freezer to cool for about 2 hours or overnight.

  • Top with a bit more lime zest and loosely cover with literally anything except plastic wrap ;)

  • I find it's easiest to slice straight out of the freezer. First piece is always the hardest... just be patient.

  • Optional: Top with sprinkles from Bulk Barn that you got using your own container ;). 

Kaitlyn's Pro Tip:

Spread the crust from the middle outwards to get it evenly up the sides. After you bake it for 10 minutes, it will puff up a little bit. When you take it out of the oven, take a round glass with a flat bottom and gently press the crust down and go along the edges. This is what mine looked like after I pressed it. It makes it much easier to slice, it looks better, and you create more room for the delicious filling!

 

I hope you enjoy this tasty treat! Please tag me or send me pictures of your creations! Stay tuned for more St. Patrick's Day recipes on Instagram (@KaitlynDickie).Tag me in your photos if you decide to make it. It's honestly pretty fool proof. 

 

Kaits xox

 

All pictures (except the shitty crust picture) are taken by @basicswithbails (follow her on instagram for more pretty food pics)

 

 

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