Vegan Key Lime Pie Recipes
VEGAN KEY LIME PIE
A vegan key lime pie bursting with bright citrus flavor, hints of coconut and a salty-sweet crispy crust? Absolutely! The secret to the silky-smooth filling is to soak cashews in coconut milk, rather than water, until completely softened and blending until creamy. This sunny treat comes together with minimal effort and results in zesty flavors that will transport you straight into summer!
Provided by Food Network Kitchen
Categories dessert
Time 12h15m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Put the coconut milk in a medium bowl and whisk until smooth, breaking up any large chunks. Add the cashews and make sure they are completely submerged. Cover and refrigerate until the cashews are extremely soft, at least 6 hours and up to overnight.
- Preheat the oven to 375 degrees F.
- Spread the coconut in an even layer in a large nonstick skillet. Cook over medium-low heat, stirring frequently, until the flakes are golden brown, 5 to 6 minutes. Remove to a plate to cool, about 5 minutes.
- To make the crust, pulse the graham crackers, pecans, salt, 1/2 cup of the coconut and 1/4 cup of the agave in a food processor until fine crumbs form, scraping the sides of the bowl as needed. Add the butter and pulse until the mixture comes together and resembles wet sand.
- Transfer the mixture to a 9-inch pie pan and press into the bottom and up the sides of the pan, leaving a 1/2-inch-thick border. Use the bottom and sides of a measuring cup to press and form the crust to make sure it is even. Bake until the crust is just golden and slightly puffy, about 10 minutes. Cool completely.
- Drain the cashews, add to a blender and pulse to a coarse meal, about 1 minute. Add the key lime juice, coconut cream, cornstarch, lime zest and remaining 1/2 cup agave and blend until completely smooth and no longer gritty from the cashews. Pour the filling into the cooled crust and gently tap a few times on the counter to release the bubbles. Refrigerate until set, 6 hours and up to overnight.
- Just before serving, garnish the pie with the remaining toasted coconut flakes and some lime slices.
GREAT KEY LIME PIE (VEGAN, BUT YOU'D NEVER GUESS IT!)
This pie is so rich and decadent it almost tastes more like a key lime cheesecake! I made it for a Caribbean-themed party without telling what was in it and everyone raved about it! I'm not even a vegan and I plan on making this one frequently. I got the recipe from VegWeb.
Provided by Kree6528
Categories Pie
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Drain any excess water from the tofu.
- Blend tofu and lime juice in a processor or blender until creamy and smooth.
- Add the rest of the ingredients (except crust!), and blend again until smooth.
- At this point, I had to transfer the mixture to a bowl and beat on high speed with an electric mixer, since it was too thick and stiff for my blender.
- Pour the mixture into the crust and chill 2-3 hours or until firm.
- This sets up very firm.
- It also makes a great pudding or little tartlet filling for fancy desserts!
- Note for those who try with other pudding mixes. Make sure your mix is Vegan. Commercial mixes can contain meat by products making them not Vegan or Vegetarian.
Nutrition Facts : Calories 348, Fat 12.1, SaturatedFat 2.9, Sodium 422.7, Carbohydrate 54, Fiber 0.9, Sugar 32.4, Protein 6.2
VEGAN KEY LIME PIE
This recipe comes from veganyumyum.com I haven't tried it. For the coconut milk make sure that you chill the canned milk in the fridge and then drain the liquid from the can and only use the separated fat. You can do this by punching a hole in the bottom of the can, drain and then open the opposite end and scoop out the fat. Do this on both cans!
Provided by valgal123
Categories Tarts
Time 1h
Yield 4 tarts, 4 serving(s)
Number Of Ingredients 10
Steps:
- Crust.
- Preheat oven to 250Fº. Lightly grease the pie pans with vegetable oil or vegan butter. Place 3 hard packed tablespoons of the crust mixture into each pie pan. With moist fingers, gently press the pistachios to the sides and bottom of each pan, forming a crust with a consistent thickness. There should be some leftover crust mixture to help patch holes. Bake for 10 minutes until golden brown around the edges. Cool completely before filling.
- Filling.
- Blend all ingredients in a food processor until smooth. Fill each crust with the filling (about 1/3+ cup per mini crust) and refrigerate.
- Coconut Cream Topping.
- Chill cream in the bottom of a mixing bowl, metal if possible. Beat in sugar (by hand with a whisk or with a stand mixer) and chill again. Serve cold!
- A slice of kiwi on the top is a perfect compliment to this pie, both in flavor and in color. I wish I had a little sprig of mint for a extra little visual flair, but oh well!
Nutrition Facts : Calories 802.3, Fat 63.3, SaturatedFat 35, Sodium 249.7, Carbohydrate 55.1, Fiber 12.6, Sugar 36.2, Protein 15.9
VEGAN KEY LIME PIE
This creamy, dairy-free dessert is naturally sweetened and uses entirely raw ingredients, with a date, walnut and coconut crust and a creamy avocado and cashew nut filling
Provided by Tanya Maher
Categories Afternoon tea, Dessert, Treat
Time 25m
Number Of Ingredients 12
Steps:
- Whizz all the crust ingredients in a food processor with an S-blade. Transfer the mixture to a 23cm loose-based tart tin. Using your fist, press the mixture evenly into the base and sides of the tin.
- To prepare the filling, blend all the ingredients in a high-speed blender on a high-speed setting, or pulse in a basic blender until smooth and creamy.
- Pour the filling onto the crust and shake the tin a little to even it out. Chill for a minimum of 3 hrs to set. Decorate with the lime zest and slices, if you like. Will keep in the freezer for up to 2 months. Defrosted in the fridge, it will keep for 1 week.
Nutrition Facts : Calories 477 calories, Fat 38 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 22 grams sugar, Fiber 5 grams fiber, Protein 7 grams protein, Sodium 0.4 milligram of sodium
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