VEGAN Key Lime Pie Recipe
-
PREP TIME 25 minutes
-
COOK TIME 25 minutes
-
TOTAL TIME 4 hours with freezing
-
YIELDS 1 pie
Ingredients
Crust:
- 1 1/4 cups vegan graham cracker crumbs which is about 1 sleeve graham crackers
- 1/4 cup vegan margarine
Filling:
- 1 cup raw cashews soaked, drained
- 3/4 cup coconut milk
- 1/4 cup Ostro Coconut Oil, melted
- 6-7 key limes OR 3-4 large limes, juiced (roughly 1/2 cup lime juice)
- 1 Tbsp lime zest
- 1/3 cup maple syrup
Instructions
- Preheat oven to 375°F/190°C and line a standard muffin tin with 12 paper liners
- In a food processor, grind the vegan graham crackers until fine. Then add melted margarine and pulse to combine.
- Distribute evenly among muffin tins and press down with a spoon to flatten. Bake for 10 minutes or until golden brown. Set aside to cool.
- In a blender mix all filling ingredients until creamy. Taste and adjust flavor as needed, adding more lime zest/juice for more tart, or more maple syrup for sweetness.
- Pour filling into muffin tins and tap on counter to release air bubbles.
- Freeze for 2-4 hours or until firm. Remove from the freezer for 10-15 minutes to thaw before serving.
