Vegan Key Lime Pie Recipe

Recipe By Slurrp

This vegan key lime pie is a refreshing and tangy dessert that is perfect for summer. Made with a creamy coconut milk and lime filling, this pie is both dairy-free and egg-free. The crust is made from crushed graham crackers and coconut oil, adding a delicious crunch to each bite. Serve chilled and garnish with lime zest for a beautiful and zesty finish.

4.9
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Rate
10hr 10minstotal
10hr 10minsPrep
10minsCook
10hr 10m.total
10hr 10m.Prep
10m.Cook
Vegan Key Lime Pie
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ingredients serve

Ingredients for Vegan Key Lime Pie Recipe

  • 0.19 cup Graham Crackers, Crushed
  • 1/25 cup Coconut Oil, Melted
  • 0.13 can Full Fat Coconut Milk
  • 0.06 cup Fresh Lime Juice
  • 0.13 tablespoon Lime Zest
  • 0.06 cup Maple Syrup
  • 1/4 tablespoon Cornstarch
  • as per your need Additional Lime Zest For Garnish

Directions: Vegan Key Lime Pie Recipe

Cooking Directions

  • STEP 1.Preheat the oven to 350°F (175°C).
  • STEP 2.In a food processor, pulse the graham crackers until finely ground. Add melted coconut oil and pulse until combined.
  • STEP 3.Press the mixture into a 9-inch pie dish, making sure to evenly distribute it on the bottom and sides. Bake for 10 minutes, then remove from the oven and let it cool completely.
  • STEP 4.In a mixing bowl, whisk together the coconut milk, lime juice, lime zest, maple syrup, and cornstarch until smooth.
  • STEP 5.Pour the filling into the cooled crust and smooth the top with a spatula. Place the pie in the refrigerator and let it set for at least 4 hours or overnight.
  • STEP 6.Once the pie is set, garnish with additional lime zest and serve chilled.
  • STEP 7.Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Cooking Tips

  • For a gluten-free version, use gluten-free graham crackers or almond meal for the crust.
  • Make sure to use full-fat coconut milk for a creamy and rich filling.
  • If you prefer a sweeter pie, you can adjust the amount of maple syrup to your taste.

Storage and Serving

  • Serve the pie chilled for the best texture and flavor.
  • Garnish with fresh lime slices or whipped coconut cream for an extra touch.
  • If you want to make the pie ahead of time, you can freeze it for up to 1 month. Thaw in the refrigerator before serving.
Nutrition
value
395
calories per serving
21 g Fat9 g Protein42 g Carbs4 g FiberOther

Current Totals

  • Fat
    21g
  • Protein
    9g
  • Carbs
    42g
  • Fiber
    4g

MacroNutrients

  • Carbs
    42g
  • Protein
    9g
  • Fiber
    4g

Fats

  • Fat
    21g

Vitamins & Minerals

  • Calcium
    151mg
  • Iron
    14mg
  • Vitamin A
    145mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    5mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    28mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    29mg
  • Vitamin E
    4mg
  • Copper
    < 1mcg
  • Magnesium
    138mg
  • Manganese
    < 1mg
  • Phosphorus
    283mg
  • Selenium
    9mcg
  • Zinc
    4mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp