Nothing says summer time like a slice of key lime pie! We’ve given this basic deal with an undetectably vegan and (optionally) gluten-free makeover, and it’s type of epic how a lot it tastes like the actual deal. It’s completely tart, refreshing, and decadent all on the similar time. We’re fairly certain you’ll discover any excuse to make it.
Simply 9 elements required and ideal for sharing with household and pals! Begin zesting, we now have pie to make!
Tips on how to Make Vegan Key Lime Pie
This CLASSIC vegan key lime pie begins with making the graham cracker crust…except you’re in a rush and seize a store-bought crust (don’t fear, we received’t inform!).
However a home made graham cracker crust is simple, too, and requires simply 2 elements: home made graham crackers (or store-bought) and vegan butter. Merely crush the graham crackers in a meals processor, add melted butter, press right into a pie pan, and bake for 10 minutes. Straightforward peasy, lime squeeze-y!
Then it’s on to the creamy, tart-sweet lime filling. It begins with mixing up lime zest and sugar to carry out the lime taste! Subsequent, we add cashews, water, (key) lime juice, cornstarch, and sea salt and mix once more till tremendous easy.
That combination goes right into a saucepan and heats till boiling, which prompts the cornstarch and causes it to thicken. After stirring within the remaining elements (vegan butter and vanilla), it’s time to pour the thick, creamy combination over the crust and provides it some chill time within the fridge so it might totally set.
Then all that’s left is to embellish, slice, and revel in! Our favourite solution to adorn is with cashew whipped cream dollops across the outdoors of the pie. That means everybody will get a reasonably slice with the right quantity of whipped cream!
We hope you LOVE this vegan key lime pie! It’s:
& Tastes like the actual deal!
It’s the right dessert for spring and summer time gatherings, sizzling days, or for anybody craving a vegan + gluten-free tackle the basic. If you happen to’re bringing it to a gathering, make certain to maintain the pie refrigerated till serving to stop melting.
Extra Graham Cracker Crust Pies
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Servings 10 (Slices)
Stop your display from going darkish
- 1 ½ cups heaped graham cracker crumbs (gluten-free as wanted // we used home made* // or sub store-bought)
- 4-5 Tbsp melted vegan butter (we like Miyoko’s salted)
- 3/4 cup uncooked cashews
- 1 cup water (plus extra for soaking)
- 1 ¼ cup cane sugar* (guarantee natural for vegan-friendly)
- 1 ½ Tbsp key lime zest (plus extra for garnish // common limes work, however we strongly desire key limes on this recipe)
- 3/4 cup key lime juice (common limes work, however we strongly desire key limes on this recipe)
- 1/4 cup cornstarch
- 1 pinch sea salt
- 1/4 cup vegan butter (we like Miyoko’s salted)
- 1/2 tsp vanilla extract
Add cashews to a heatproof bowl and canopy with sizzling water by at the least 1-2 inches. Let soak for at the least 20 minutes. Drain and put aside.
CRUST: In the meantime, preheat your oven to 350 levels F (176 C). If utilizing entire graham crackers as a substitute of graham cracker crumbs, place them right into a food processor and pulse till nice crumbs are achieved.
To a medium bowl, add 1 ½ cups (200 g) of graham cracker crumbs (regulate quantity if altering batch dimension) and melted vegan butter (beginning with the lesser quantity). Stir to totally mix. The combination ought to maintain collectively when squeezed. If it would not maintain, add the extra butter.
Press the crumbs right into a 9-inch pie plate utilizing your fingers or a measuring cup to easy up the edges. Bake the crust for 10 minutes (till frivolously browned).
FILLING: Whereas the crust bakes, place the cane sugar and key lime zest right into a high-speed blender and mix on excessive till the sugar appears to be like inexperienced — it will make your filling way more flavorful. Add the soaked and drained cashews, recent water, key lime juice, cornstarch, and sea salt. Mix on excessive pace till tremendous easy with no cashew items remaining.
Place the filling right into a medium saucepan and warmth over medium warmth till the combination begins to boil — about 4-7 minutes, whisking always. Stir in vegan butter and vanilla extract. Pour the combination into your crust and place into the fridge till totally cool — at the least 5 hours.
As soon as cool, high with dollops of dairy-free whipped cream and key lime zest. Slice and revel in! Retailer refrigerated for as much as 4-5 days or freeze for as much as 1 month (with out the whipped cream).
*A store-bought graham cracker crust would seemingly work. Confer with package deal directions for cook dinner time and temperature.
*Cane sugar is important on this recipe for construction and taste. It lets the important thing limes shine with out overpowering their taste. For the same deal with with out refined sugar, strive our Vegan Lime Pie Bars or 7-Ingredient Vegan Key Lime Pies.
*Diet info is a tough estimate calculated with home made graham cracker crumbs, the lesser quantity of vegan butter, and a half batch of cashew whipped cream.
Serving: 1 slice Energy: 359 Carbohydrates: 45.1 g Protein: 3.2 g Fats: 19.7 g Saturated Fats: 12.9 g Polyunsaturated Fats: 1.2 g Monounsaturated Fats: 3.2 g Trans Fats: 0 g Ldl cholesterol: 0 mg Sodium: 152 mg Potassium: 150 mg Fiber: 1.4 g Sugar: 31.6 g Vitamin A: 0 IU Vitamin C: 1.2 mg Calcium: 30 mg Iron: 1.2 mg