• Sunday, September 27, 2020

best vegan key lime pie recipe

As Easy As Key Lime Pie
By , Founder
August 12, 2020

During the pandemic, in the heat of when we were peaking in our numbers in New York, I taught myself to bake.  Baking has never been my forte because it requires precision and patience, but with time on my hands not traveling on airplanes, it was one of the many silver linings that came out of quarantine.  I began to bake for friends, taking my carrot cake, cheesecake and even a Sacher torte to those who braved it in the city.  It was a chance to clear my head both while baking, and to have a destination to go to, as I dropped off my goodies.  I’m not a big sweets person, so I would just save a slice for myself, to ensure I wasn’t going to food poison anyone.  It felt productive to share food and was a way to connect with people I love the most.  

The key lime recipe is adapted from the Minimalist Baker, and one that reminds me of my Dad.  His favorite pie is key lime, and now we’re out of quarantine, I can’t wait to have the chance to make it for him.  The filling is vegan, but there’s nothing like real whipped cream and using butter in the crust.  Pamela’s does a delicious gluten-free graham cracker if you can find it, otherwise, the Whole Foods graham crackers do the trick.  I would also suggest freezing this key lime, as it’s decadent about 5 minutes right out of the ice box.  

Key Lime Pie

Ingredients

For the Filling

3 cups raw cashews soaked overnight
2 1/2 cup light or full-fat coconut milk
3/4 cup coconut oil (melted)
12 limes or 24 keylimes, juiced
3 Tbsp lime zest
1 1/2 cup agave nectar
1 pint heavy whipping cream
1-2 teaspoons of sugar, to taste 

Graham Cracker Crust

14 ounces (3 full sleeves) organic graham crackers
½ cup sugar
14 tablespoons melted vegan butter, reserving an additional 2 tablespoons to adjust the crust if needed
1 heaping teaspoon fleur de sel

Directions

Preheat oven to 375 degrees Fahrenheit.

Refrigerate your coconut milk at least 2 hours if not overnight.  

To begin, spray your springform pan lightly with a cooking oil. Line the bottom with parchment paper, and then cut out parchment to separately line the sides of the pan. This will make it much easier to pull out the cake when it’s done.

In a food processor on high speed, combine the graham crackers, sugar, and sea salt. In a slow stream, add the butter, which should make the mixture firmly moist, but not runny. Mold the graham cracker crust mixture to your springform pan. Bake in the oven for 10-12 minutes and cool for 5-7 minutes.  

While your crust is baking, use a vitamix to combine all the ingredients for the filling, starting with the chilled coconut milk, adding in the cashews, sugar, coconut oil and agave.  Add in the limes last, as this will be to taste, reserving the zest on the side.  This is the only ingredient besides the cream that will not go in the filling.  

After your graham cracker crust is cooled, pour your filling into the spring form pan on top of the crust, and refrigerate for at least 2 hours, or alternatively overnight.  The filling should be set firm.  

About 20 minutes before you serve the pie, hand whip the heavy cream for about 5-7 minutes in a metal bowl with metal whisk.  Top the pie with the whipped cream and top the cream with the lime zest.  Refrigerate until you are ready to serve.  

 

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