A tasty spring treat!
When it comes to desserts, few things can rival the zesty, creamy delight of a classic key lime pie. But what if you're following a Plant-Based lifestyle? Fear not, because I'm here to share with you a recipe that will satisfy your sweet cravings. It was my oldest son that got us started on this Key lime kick. He loves his desserts and one day saw a lime and asked when can we have key lime pie again mom. It hit me that I had never actually made one, so I decided ya, we are going to try this and it will be plant-based. I know I'm weird but I got excited about trying this new dessert adventure out, and after reading and studying many recipes we did our first, and I will say very delicious key lime pies. mmmmm good. It has the goodness of tangy limes, rich coconut cream, and a perfectly crumbly crust—all plant based. I hope you ENJOY!
Why Go Plant-Based?
Before diving into the recipe, let's take a moment to appreciate the beauty of whole foods. By choosing plant-based foods, we not only reduce our carbon footprint but also support animal welfare and promote overall health. And with the ever-expanding array of delicious plant-based alternatives available today, there's no need to sacrifice flavor or texture. Its amazing what you can make out of whole foods. We love experimenting with plant-based eating, and we LOVE how good we feel.
Ingredients:
For the Crust:
1 ½ cups of vegan graham cracker crumbs
⅓ cup of melted vegan butter
2 tablespoons of granulated sugar
For the Filling:
1 Cup raw cashews (soaked for 4-6 hours, or place in boiling water and cover for 10 min)
3/4 Cup of full-fat coconut milk
1/4 Cup coconut oil (melted)
½ cup of freshly squeezed lime juice
1 tablespoon of key lime zest
⅓ cup of maple syrup or agave nectar
1 teaspoon of vanilla extract
Pinch of salt
*Garnish with Additional lime zest for garnish
Instructions:
Preheat oven to 375°
Prepare the Crust:
Place graham crackers in a food processer, mix till fine crumbs
In a mixing bowl, combine the graham cracker crumbs, melted vegan butter, and sugar until well combined.
Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish, or 12/6 muffin tins. we made them into mini pies (everyone one loved getting there own little personal pie)
Bake the crust for 10-12 minutes, or until lightly golden. Remove from the oven and let it cool completely.
Make the Filling:
Blend in blender the coconut cream, key lime juice, key lime zest, maple syrup (or agave nectar), vanilla extract, and salt, until smooth
Pour the filling into the cooled crust and spread it out evenly, garnish with remaining bits of lime zest.
Chill and Serve:
Place the pie in the freezer to set for at least 4 hours, or preferably overnight. *The muffin tin pies only took a few hours in the freezer.
Tips and Tricks:
For an extra tangy flavor, you can add more key lime juice or zest to the filling mixture.
Be sure to use full-fat coconut milk for the creamiest texture in the filling.
If you don't have key limes on hand, regular limes will work just fine.
Plant-Based key lime pie is a delightful twist on a classic dessert that's sure to impress anyone. With its creamy texture, zesty flavor, and buttery crust, it's the perfect indulgence for any occasion. So why not whip up a pie today and treat yourself to a slice of pure bliss? You'll be so happy you did. My family sure was. 😋
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