Vegan Key Lime Pie

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 4
YIELD: 4 tarts
UNITS: US

INGREDIENTS

Nutrition
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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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