Summertime is the perfect time to enjoy a refreshing key lime pie. This vegan no-bake key lime pie is easy to make and perfect for any time of the day. Top with whipped cream or coconut cream for a delicious dessert that everyone will love. Even the kids can help prepare this dish!
Why is it Called Key Lime Pie?
The pie is named after key limes which is a main ingredient in this recipe.
Key limes are small, green to yellow-green in color, and have a tart flavor. They are smaller than Persian limes and generally have more seeds. Key limes have a delicious floral tart flavor to them without the acidity of your run-of-the-mill lime.
But there’s another theory to the name, based on where it possibly originated. It is thought to have started in the Florida Keys. So it’s very possible that the name is also a play on words. There does seem to be quite a bit of history behind this sacred pie, which you can read about here, but there doesn’t seem to be a clear picture of who first created the recipe.
That being said, you will most likely find this recipe in every home in Florida. It is a staple, and it’s no secret why. This pie is delicious.
Substitutes:
- Graham cracker pie crust. Most graham crackers are not actually vegan, so you’ll need to check the ingredients of the crust before buying it. Alternatively, here’s a recipe for a vegan homemade crust.
- If you are unable to find key limes in the store, you can definitely use Persian limes. Look for ones that have a thin and shiny skin, with a little bit of yellow to them. Lemons are not the best option for this particular recipe because they add more of a sour flavor, rather than the floral tart flavor we want.
Ingredients for Vegan Key Lime Pie:
1 Dairy-free graham cracker pie crust (or you can make your own)
1 cup Raw unsalted cashews
1 cup Thai Coco coconut milk (shake well in case there’s separation)
¼ cup Coconut oil
1 tsp Vanilla extract
4 Key limes, juiced and zested (you can use Persian limes too)
¼ cup Maple syrup
Recipe Directions:
- Place the cashews in a bowl, and soak in boiling water for a minimum of 30 minutes, preferably overnight. Make sure the cashews are covered by the water.
- Drain the cashews, and add them to a blender with the coconut milk, coconut oil, vanilla, lime juice, half the zest, and maple syrup, and run until very smooth.
- Taste the mixture and adjust according to your taste preference, ie. more lime zest if you prefer tart, or more maple syrup if you prefer it to be sweeter.
- Pour this filling into the crust and smooth out the mixture so that it’s evenly distributed.
- Cover the pie with cling wrap or a plastic cover if your pie crust comes with one, and freeze for 4-8 hours until it’s firm enough to slice through.
- Sprinkle the additional lime zest over the top before serving. You could also add some whipped coconut cream and toasted coconut flakes to the top for added flavor.
This pie is sure to be a hit!