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 form of epic how a lot it tastes like the true deal. It’s completely tart, refreshing, and decadent all on the similar time. We’re fairly positive you’ll discover any excuse to make it.
Simply 9 substances required and excellent for sharing with household and mates! Begin zesting, we’ve 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 gained’t inform!).
However a selfmade graham cracker crust is simple, too, and requires simply 2 substances: selfmade 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. Simple 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 substances (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 brighten, slice, and luxuriate in! Our favourite option to adorn is with cashew whipped cream dollops across the exterior of the pie. That manner everybody will get a fairly slice with the proper quantity of whipped cream!
We hope you LOVE this vegan key lime pie! It’s:
Basic
Creamy
Tart-sweet
Refreshing
Lovely
& Tastes like the true deal!
It’s the proper dessert for spring and summer time gatherings, scorching days, or for anybody craving a vegan + gluten-free tackle the basic. When you’re bringing it to a gathering, make sure that to maintain the pie refrigerated till serving to stop melting.
Extra Graham Cracker Crust Pies
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Servings 10 (Slices)
Forestall your display from going darkish
CRUST
- 1 ½ cups heaped graham cracker crumbs (gluten-free as wanted // we used selfmade* // or sub store-bought)
- 4-5 Tbsp melted vegan butter (we like Miyoko’s salted)
FILLING
- 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 choose key limes on this recipe)
- 3/4 cup key lime juice (see notes for normal limes)
- 1/4 cup cornstarch
- 1 pinch sea salt
- 1/4 cup vegan butter (we like Miyoko’s salted)
- 1/2 tsp vanilla extract
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Add cashews to a heatproof bowl and canopy with scorching water by at the least 1-2 inches. Let soak for at the least 20 minutes. Drain and put aside.
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CRUST: In the meantime, preheat your oven to 350 levels F (176 C). If utilizing complete graham crackers as a substitute of graham cracker crumbs, place them right into a meals processor and pulse till fantastic crumbs are achieved.
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To a medium bowl, add 1 ½ cups (200 g) of graham cracker crumbs (modify 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 does not maintain, add the extra butter.
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Press the crumbs right into a 9-inch pie plate utilizing your arms or a measuring cup to easy up the edges. Bake the crust for 10 minutes (till calmly browned).
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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 — this can make your filling rather more flavorful. Add the soaked and drained cashews, contemporary water, key lime juice, cornstarch, and sea salt. Mix on excessive velocity till tremendous easy with no cashew items remaining.
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Place the filling right into a medium saucepan and warmth over medium warmth till the combination begins to boil — about 4-7 minutes, whisking continuously. 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.
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As soon as cool, high with dollops of dairy-free whipped cream and key lime zest. Slice and luxuriate 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 doubtless work. Check with package deal directions for cook dinner time and temperature.
*Cane sugar is critical 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, attempt our Vegan Lime Pie Bars or 7-Ingredient Vegan Key Lime Pies.
*Vitamin data is a tough estimate calculated with selfmade 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
