Oh hello there tart little limes, creamy coconut whipped cream, sweet and crunchy graham cracker crust. This pie is the stuff that vegan allergy kid dreams are made of. This pie was something I had been playing around with in my mind for some time. Then I went to a little grocery store near my house that often has great allergy friendly foods (the best vegan margarine, cream cheese, coconut yogurt, vegan chocolate chips . . . all the pantry staples for people with dietary restrictions!) I glanced into the cooler and lo and behold there sat a Daiya brand vegan key lime cheesecake.
Clearly I had to buy it and suffice to say it was delicious! Cheesecake is one of those things I’d rather buy than make. It’s so time consuming to make and I haven’t found a recipe (that doesn’t use cashew which I’m allergic to) that lives up to the ones I’ve bought. However, the delicious lime tartness decided me, time to attempt a vegan key lime pie.
It worked out oh so well. Now, full disclosure I have never had a key lime pie but I can’t imagine that anybody who ate this would be disappointed. I used fresh limes, I squeezed all the juice I could out of each and every one of them. I did not use all key limes (they’re so tiny!) I used about half key limes and half persian limes. The key to purchasing limes for juice is to pick ones with a smooth skin (Shout out to my friend who taught me that).
I slathered the pie with coconut whipped cream, homemade not store bought! I’ve found a brand that works really well for coconut whipped cream so I bought about four cans of it and tossed them in the fridge for just this kind of occasion.
The combination of the tart lime, the sweet coconut whipped cream and the graham cracker crust are so delightful. The perfect dessert for the beginning of spring. The only downside to this pie is that you have to cool it in the fridge for eight hours to overnight before you can eat it! I forgot that and was all set to have this pie for dessert last night, got to have it for breakfast today instead.
I don’t know why I thought I this pie would be so much more labour intensive than it was. The key to a smooth filling is to never ever stop whisking it, just stand there for five minutes and whisk away continuously until the pudding like consistency is formed. If you stop whisking you get lumps!
Let’s all eat pie in the sunshine and rejoice in it being spring!
Vegan Coconut Key Lime Pie
Graham Cracker Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup melted vegan margarine
Preheat oven to 350
Grease a pie tin
In a food processor crush the graham crackers until they are fine crumbs, add the 1/4 cup melted margarine and process to combine.
Press the graham cracker crust in the pin tin. Bake for 10min.
Take it out and allow it to cool.
- 1 cup coconut milk divided
- 6 tbl cornstarch
- 1/4 cup all purpose flour
- 2 cups sugar
- 2/3 cup fresh squeezed lime juice
- 2 tbl lime zest
In a small bowl combine 1/2 cup coconut milk, cornstarch and flour
In a medium sauce pan combine the other 1/2 cup coconut milk, sugar and lime juice. Bring to a boil, lower the heat to medium and pour in the milk and cornstarch mixture.
Whisk together nonstop for 5min or until a pudding like consistency is formed.
Coconut Whipped Cream
- 1 can coconut cream
- 1/3 cup powdered sugar
Place your bowl and beater in the freezer for a few minutes.
Beat together the coconut cream and powdered sugar until fluffy.
Pour the lime filling into the prepared pie crust and bake for 15min at 350.
Allow the pie to cool and then place in the fridge for 8 hours to overnight.
Top with coconut whipped cream and serve.