I made this Vegan Key Lime Pie for my mom’s birthday last month. The lime filling turned creamy and smooth, and my friend said it was the best dessert she served.
Delicious Vegan Key Lime Pie with Creamy Citrus Filling
This vegan key lime pie features a luscious, creamy filling made from cashews and key lime juice, set in a crunchy graham cracker crust. The pie takes about 30 minutes to prepare, but you will need to let it chill for several hours before serving, yielding 8 generous slices.
Ingredients
- 1 ½ cups graham cracker crumbs
- ½ cup coconut oil melted
- 2 tablespoons maple syrup
- 1 ½ cups cashews soaked in water for 4-6 hours
- ½ cup key lime juice (fresh or bottled)
- ½ cup coconut cream
- ¾ cup maple syrup or agave nectar (adjust to taste)
- 1 teaspoon vanilla extract
- Zest of 2 limes
- Pinch of salt
- Fresh lime slices and mint for garnish (optional)
Instructions
- Prepare the Crust: In a mixing bowl, combine graham cracker crumbs, melted coconut oil, and maple syrup. Mix until the crumbs are well-coated. Press the mixture into the bottom and up the sides of a pie pan to form the crust. Bake at 350°F (175°C) for 10 minutes, then let cool.
- Blend the Filling: In a high-speed blender, combine soaked cashews, key lime juice, coconut cream, maple syrup, vanilla extract, lime zest, and a pinch of salt. Blend until smooth and creamy, scraping down the sides as needed.
- Assemble the Pie: Pour the creamy filling into the cooled crust, spreading it evenly. Smooth the top with a spatula.
- Chill: Cover the pie and refrigerate for at least 4 hours or until set. Overnight chilling will yield the best results.
- Serve: Once set, garnish with fresh lime slices and mint, if desired. Slice and enjoy this refreshing vegan key lime pie!
Cook and Prep Times
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Chill Time: 4 hours
- Total Time: 4 hours 40 minutes
Nutrition Information
- Servings: 8 slices
- Calories: 320kcal
- Fat: 20g
- Protein: 5g
- Carbohydrates: 35g
I store the pie at room temperature for up to two days, or in the fridge for up to four days. The stay creamy, and I let slices come to room temperature before serving.
