Key Lime Pie was one of my favorite desserts before I became vegan. It was something I really missed. It’s pretty rare to be able to find anywhere to buy a vegan key lime pie and usually they are so pricey. I went on a hunt to find a recipe for a vegan key lime pie and came across this recipe. I couldn’t wait to get to work on these cute little pies!
They are creamy, sweet but not too sweet, easy, cool and delicious. Also so inexpensive compared to buying.
Graham Cracker Crust
- 1 1/4 cups of graham crackers (about one sleeves worth)
- 1/4 cup of melted butter
Pre-heat the oven at 375 degrees F and line a 12 cupcake tin with cupcake liners. Pulse the graham crackers in a food processor until you have a fine meal. Add the melted butter and pulse until combined. Evenly distribute the mix into the 12 liners. Use a glass to evenly press down the crust into the tin. Bake for 10 minutes or until golden brown and set aside to cool down completely.
Key Lime Filling
- 1 cup of raw cashews – soaked for at least 4 hours or overnight
- 3/4 of a cup of a can of coconut milk (I used full fat but you can use light if you like)
- 1/4 of a cup of melted coconut oil
- 1/2 a cup of lime juice (use key lime or regular lime. I couldn’t find key lime but regular works just the same)
- 1 Tbsp of lime zest
- 1/3 – 1/2 cup of agave (used 1/3 and that was the perfect amount of sweetness for me)
Add all the filling ingredients into a blender. Set it to high and blend until the mixture is creamy and smooth. You may want to add more agave or lime if you need it. Evenly pour the mixture into the tins and tap the tin onto the counter to get rid of any air bubbles. If you like to can sprinkle a little extra lime zest on the top. Now loosely cover and place in the freezer for 2-4 hours until firm. Let them thaw for about 10 minutes before serving. Keep them covered in the freezer for up to 2 weeks.
(These limes barely had any juice!)
I found this recipe here.