Ingredients: For the crust: – 1 1/2 cups graham cracker crumbs (check for vegan-friendly versions) – 1/4 cup melted vegan butter or coconut oil – 2 tablespoons maple syrup
For the filling: – 1 can (14 ounces) full-fat coconut milk, chilled in the refrigerator overnight – 1/2 cup fresh lime juice – Zest of 2 lime – 1/2 cup maple syrup or agave nectar
Instructions: 1. Preheat your oven to 350°F (175°C). 2. In a mixing bowl, combine the graham cracker crumbs, melted vegan butter or coconut oil, and maple syrup until well mixed.
1. Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. 2. Bake the crust for 10-12 minutes, or until lightly golden brown. Remove from the oven and let it cool completely.
While the crust is cooling, prepare the filling. Open the can of chilled coconut milk and scoop out the solid coconut cream into a mixing bowl, leaving the liquid behind. Beat the coconut cream with a hand mixer until smooth.
Add the lime juice, lime zest, maple syrup, and vanilla extract to the coconut cream and mix until well combined.
In a small bowl, mix the cornstarch or arrowroot powder with a few tablespoons of water to create a slurry. Add the slurry to the lime mixture and mix until smooth.
1. Pour the filling into the cooled crust and smooth out the top with a spatula. 2. Refrigerate the pie for at least 4 hours, or until set.
1. Once the pie is set, you can garnish it with lime slices and vegan whipped cream if desired. 2. Slice and serve cold. Enjoy your delicious Vegan Key Lime Pie!