Dairy Free Coconut Key Lime Pie
This dairy-free key lime pie delivers bright citrus flavor with a creamy coconut twist. It is the perfect chilled treat for any occasion.
Equipment
- 9-inch pie dish
Ingredients
For The Graham Cracker Crust
- 1 1/2 cups Dairy-Free Graham Cracker Crumbs
- 1/4 cup Granulated Sugar
- 6 tbsp Melted Vegan Butter
- 1/4 tsp Fine Salt
For The Key Lime Filling
- 1 can Sweetened Condensed Coconut Milk
- 1 cup Full-Fat Coconut Cream
- 1/2 cup Key Lime Juice
- 2 tbsp Cornstarch
- 1 tbsp Key Lime Zest
- 1 tsp Vanilla Extract
- 1/4 tsp Fine Salt
For The Topping
- 1 cup Dairy-Free Whipped Topping
- 1 tsp Key Lime Zest
Instructions
- Preheat the oven to 350 degrees F. Mix the graham cracker crumbs, sugar, melted vegan butter, and salt until evenly moistened.
- Press the crust firmly across the bottom and sides of a 9-inch pie dish. Bake for 9 minutes, then cool for 10 minutes.
- Whisk the condensed coconut milk, coconut cream, key lime juice, cornstarch, key lime zest, vanilla, and salt in a saucepan until smooth.
- Cook the filling over medium heat for 5 to 7 minutes, whisking constantly, until it thickens and begins to bubble.
- Pour the hot filling into the crust and smooth the surface. Cool at room temperature for 30 minutes.
- Refrigerate the pie for at least 6 hours, or overnight, until completely chilled and firm.
- Top with dairy-free whipped topping and key lime zest shortly before serving.
Nutrition
Serving: 1servingCalories: 385kcalCarbohydrates: 48gProtein: 3gFat: 21g