Vegan Key Lime Pie

Name: Vegan Key Lime Pie
Prep time: 10 min
Cook time: 8 h 10 min
Total time: 8 h 20 min
Cuisine: American
Ingredients: 1 box of Silken tofu firm, self stable; 1 can unsweetened Coconut cream, I the use Thai Kitchen brand; 1/2 cup fresh squeeze lime juice; 1 Tbsp fresh lime zest; 3/4 cups of maple syrup real; 5 tbsp of cornstarch; 1 drop of green food coloring; 1 9oz Graham cracker crust, Keebler ready crust. The Vegan one; 1 container whip cream, I used Vegan

4 steps

Prep:10minCook:8h 10min

It's tart in all the right ways. Balanced sweetness. Creamy. Refreshing.

Updated at: Thu, 17 Aug 2023 01:11:40 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories485.7 kcal (24%)

Total Fat28.5 g (41%)

Carbs52.5 g (20%)

Sugars28.7 g (32%)

Protein5.9 g (12%)

Sodium180.4 mg (9%)

Fiber0.9 g (3%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

Instructions

Step 1

To a Vitamix blender add all the filling ingredients and blend on high for 3 minutes. Taste after blending. Adjust flavor if needed. For more sweetness add more maple syrup, for tartness add more lime juice, for more lime flavor add more lime zest. I did not need to adjust it.

Step 2

To a large pan over medium heat add 1 Tbsp of coconut oil. Once oil has melted add the filling from the blender. Stir with a whisk constantly as the filling thickens from the heat. Be sure to stir so the bottom does not stick and clump up. Stir with a whisk for about 5-10 minutes or until thick like pudding.

Step 3

To an already baked and cooled graham cracker crust add the filling from the pan. Place pie in the refrigerator for 6 hours or overnight so the pie can set up.

Step 4

Serve and garish with vegan whipped cream. Keeps for 7 days in the refrigerator. I'm sure you could freeze it for 2 months, I haven't tried it though.