Vegan Key Lime Pie
Vegan key lime pie - This easy pie is simple to make and tastes amazing; with a creamy texture, crisp biscuit base and a sharp, not-too-sweet flavour. It is the perfect summer dessert and is bound to be a real crowd pleaser!
Servings 10 people
Ingredients
Base:
- 300 g (10 ½ oz) vegan biscuits (cookies) such as gingersnaps, digestives or graham crackers
- 100 g (7 Tablespoons) vegan block butter (I use Naturli Vegan Block) melted
Filling:
- finely grated zest of 2 limes
- 250 ml (1 cup) fresh lime juice (about 10-11 large limes)
- 180 g (¾ cup) coconut cream
- 225 g (8 oz) firm silken tofu
- 35 g (4 packed Tablespoons) cornflour (cornstarch)
- 200 g (1 cup) caster or granulated sugar
- pinch of salt
Instructions
- Preheat the oven to 180°C/160°C fan/350°F/gas mark 4.
- Place the biscuits in a food processor and blitz until very finely crushed. Alternatively, place them in a sealable freezer bag wrapped in a tea towel and bash them with a rolling pin.
- Tip the crushed biscuits into a bowl and mix in the melted vegan butter. It should resemble wet sand.
- Tip the biscuit mixture into a 23-25cm/9-10in loose bottomed tart tin and press it evenly across the base and up the sides. Use the base of a glass to pack it down really firmly.
- Bake the base for 10 minutes then set aside to cool.
- To make the filling, place the lime juice, coconut cream, silken tofu, cornflour, sugar and a pinch of salt in a blender and blitz until smooth.
- Pour the mixture into a saucepan and stir in the lime zest. Heat, whisking constantly, until the mixtre comes up to a boil and thickens.
- Pour it into the prepared biscuit base and spread it level. Refrigerate for at least 4 hours, preferably overnight, until set.
- Just before serving, top with coconut whipped cream and lime zest if you like.
Notes
- See post above for tips, details and step-by-step photos.
- Use whatever kind of biscuits (cookies) you like for the base, as long as they are the crunchy kind. Gingersnaps, digestives (Graham crackers), Biscoff, Hobnobs and Oreos would all work.
- The pie can easily be made gluten free if you use gluten-free biscuits for the base.
- I like my key lime pie to have an intense lime flavour and be nice and sharp. If you want the lime flavour to be a bit more subtle then you can swap some of the lime juice for water/milk/more silken tofu/coconut cream.