Vegan Key Lime Pie

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This famous pie hails from the Florida Keys, where key limes grow prolifically. These limes are smaller, thinner skinned, and more tart and aromatic than regular limes. With an added touch of lime essential oil, I actually prefer this Vegan Key Lime Pie recipe to the dairy versions I have had in the past.

Limes are a power-packed citrus fruit with numerous health benefits. Loaded with vitamin C and other nutrients, these little fruits support liver, cardiovascular, digestive, immune, and neurological health. Fresh limes and lime essential oil add a delicious energetic tartness to beverages and other foods. In this vegan key lime pie, the combination of tartness, sweetness and creaminess creates a refreshing summer dessert few can resist.

Gather all ingredients.

To make the crust, process graham crackers into fine crumbs. Add melted butter and pulse food processor a few times to combine. Press mixture firmly into prepared springform pan. Bake at 350°F for 12-14 minutes.

Combine filling ingredients in a mixing bowl, and blend on medium speed until smooth. Pour mixture over cooled crust, and decorate with lime slices. Place pie in the freezer for a few hours to set.

Finally, remove pie from freezer, decorate with lime zest, and serve.

Looking for more delicious vegan desserts?

Try this irresistible Salted Caramel Cheesecake!

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Vegan Key Lime Pie

Prep Time: 20 minutes Cook Time: 12-14 minutes
Yield:1 pie

Ingredients

For the Crust

1 box gluten-free vegan graham crackers

1 cup vegan butter, melted

For the Filling

1 1/2 cups vegan condensed milk

1/2 cup key lime juice (freshly squeezed)

4 drops lime essential oil

2 tablespoons lime zest

3 (5.4 oz.) cans coconut cream

For Decorating

Lime zest

Key lime slices

Instructions

For the Crust

  1. Grease a 9-inch round springform pan. Preheat oven to 350°F.
  2. Place graham crackers in a food processor and process into fine crumbs. Add melted butter and pulse food processor a few times to combine.
  3. Press mixture firmly into prepared springform pan. Use the bottom of a glass to press down firmly along the bottom and work the crust up along the sides.
  4. Place the pie base into the oven and bake for 12-14 minutes. Remove from the oven and set aside to cool.

For the Filling

  1. In a mixing bowl, combine condensed milk, lime juice, lime essential oil, lime zest, and coconut cream. Mix on medium speed until blended and smooth.
  2. Pour mixture over cooled crust, and decorate with lime slices.
  3. Place pie in the freezer for a few hours until set.
  4. Remove from freezer, decorate with lime zest, and serve.

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