Servings
8
Calories in serving
305
Prep
15 min
Cook
10 min
gluten-free shortcrust pastry
| Almond Meal or Almond Flour |
| 120g / 1.5 cups |
| Oat Flour |
| 60g / ⅔ cup |
| Maple Syrup or Agave |
| 2 tbsp |
| Coconut Oil, melted |
| 2 tbsp |
| A pinch of salt |
| |
vegan key lime pie filling
| Full Fat Coconut Milk |
| 1 can / 400ml |
| Maple Syrup or Agave |
| 1/4 cup |
| Lime Juice and Zest |
| 2 |
| Corn Starch or Tapioca Starch |
| 3 tbsp |
| Matcha Powder (optional) |
| 1 tsp |
This easy vegan key lime pie (made with only seven ingredients!) is the perfect light, refreshing dessert on a sunny day. Zesty – yet sweet – creamy vegan lime pie filling complemented by a nutty gluten-free shortcrust pastry. The thought just has me drooling. This key lime pie recipe is healthier than the original and is spectacularly easy to make!
Directions
gluten-free shortcrust pastry
-
Preheat your oven to 180°C / 350°F / 160°C fan and grease a springform cake tin or pie tin.
-
Add all of your crust ingredients to a mixing bowl and mix until combined. The mixture should be quite wet.
-
Press the mixture into your tin, making sure there are no holes or cracks. Press the crust up around the edges to create a pie shell.
-
Bake for 10 minutes until golden brown.
vegan key lime pie filling
-
Add all of your filling ingredients to a saucepan and whisk until smooth.
-
Heat on low-medium heat, stirring regularly to avoid burning. Stir until thickened – this should take around 10 minutes.
-
Pour the filling into your baked pie crust then cover the top with some clingfilm or parchment paper to avoid a film forming on top.
-
Refrigerate for at least 2 hours or until set.
-
Top with lime zest and whipped cream or coconut yoghurt.
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