Vegan Key Lime Pie
This Vegan Key Lime Pie is a creamy, zesty dessert that's perfect for summer! Made with a rich coconut filling and a flaky vegan crust, it's tangy, refreshing, and irresistibly satisfying. Easy to make and bursting with lime flavor, it's a must-try treat!
Equipment
- 8-inch pie dish
- Pastry cutter or fork
- Rolling Pin
- cling film
- Baking beans or dried legumes
- parchment paper
- medium saucepan
- whisk
- Zester
- measuring cups and spoons
- mixing bowl
- spatula
Ingredients
For the Crust:
- 1 ¼ cups all-purpose flour (150g) plain flour
- ¼ teaspoon salt
- ½ cup unsalted vegan butter (110g) chilled and cut into small pieces
- ¼ cup ice water (60 ml)
For the Lime Filling:
- 1 can full-fat coconut milk (400 ml)
- ½ cup fresh lime juice (120 ml)
- ¼ cup cornstarch (30g)
- ½ cup granulated sugar (100g)
- ¼ teaspoon salt
- 1 tablespoon fresh lime zest from an unwaxed lime
- 1 teaspoon vanilla extract
For Decoration:
- whipped vegan cream e.g. whipped coconut cream
- fresh lime sliced thinly
Instructions
Prepare Pie Crust
- In a large bowl, mix the plain flour and salt. Add the chilled vegan butter and use a pastry cutter or your fingers to blend until it looks like coarse crumbs.
- Slowly add ice water, one tablespoon at a time, mixing with a fork until the dough comes together.
- Shape it into a disk, wrap it in cling film, and chill in the fridge for 30 minutes.
- Take the chilled dough and roll it out on a floured surface until it fits an 8-inch pie dish. Trim the edges and press into the dish. Chill again for 30 minutes.
- Preheat the oven to 180°C. Cover the crust with parchment paper and fill with baking beans. Bake for 15-20 minutes until the edges are golden. Remove the beans and paper, then set the crust aside to cool.
Prepare Filling
- In a medium saucepan, whisk together the coconut milk, lime juice, cornstarch, sugar, salt, lime zest, and vanilla extract.
- Cook over medium heat, stirring constantly, until the mixture thickens and starts to bubble. This should take about 10 minutes.
Assemble Pie
- Pour the thickened filling into the baked pie crust. Smooth the surface with a spatula.
- Place the pie in the fridge and let it chill for at least 4 hours, or ideally overnight, until the filling is fully set.
- Top the pie with vegan whipped cream and arrange fresh lime slices on top for decoration.
- Serve the pie chilled. Slice it and enjoy the refreshing tang of your homemade vegan key lime pie.
Notes
- Serving - This Vegan Key Lime Pie is best served chilled, straight from the fridge. Top it with vegan whipped cream and garnish with fresh lime slices just before serving for an extra refreshing and tangy touch. Perfect for summer gatherings or as a light dessert after dinner.
- Storage - Store any leftover pie in an airtight container in the fridge for up to 3 days. Keeping it chilled will maintain the creamy texture and vibrant lime flavor.
- Reheating - This pie is meant to be served cold, so there’s no need to reheat it. Simply slice and serve directly from the fridge for the best experience.
- Tips:
- Use full-fat coconut milk for the richest and creamiest filling.
- Whisk constantly when cooking the filling to avoid lumps and create a smooth texture.
- For the crust, ensure your vegan butter and water are ice cold before mixing to achieve a flaky and tender base.
- Zest your lime fresh for the brightest citrus flavor, ensuring you avoid the bitter white pith.
- Allow the pie to chill overnight if possible for the filling to set perfectly and for the flavors to fully develop.