Vegan Key Lime Pie
Ready In: 1 hr
Serves: 4
Yields: 4 tarts
Ingredients
Crust
- 1 1⁄2 cups pistachios, ground
- 2 tablespoons agave nectar
- 1 tablespoon water
- 1⁄4 teaspoon salt
Coconut Avocado Lime Filling
- 1 (13 1/2ounce) can coconut milk
- 1⁄4 cup sugar
- 1⁄4 cup lime juice
- 1 ripe avocado, pitted and shelled
Coconut Cream Topping
- 1 (13 1/2ounce) can coconut milk
- 1⁄4 cup powdered sugar
Directions
- 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!
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