Vegan Key Lime Pie
Prep Time: 15m | Cook Time: 30m | Servings: 6
Ingredients
- For the Base:
- 250g Biscoff biscuits* see notes for gluten-free
- 60g vegan butter, melted
- For the Filling:
- 125ml fresh lime juice
- Zest of 2 limes
- 500ml coconut cream (I use Kara)
- 1 tbsp vanilla bean paste
- 1/4 tsp salt
- 50g cornstarch
- 90g caster sugar
- For the Cream:
- 1 cup vegan whipping cream
- 1 tbsp caster sugar
- 1/2 tbsp vanilla bean paste
Instructions
Prepare the Base:Blitz the Biscoff biscuits in a food processor until fine crumbs form. Add the melted vegan butter and blitz again until the mixture just comes together. It should still look crumbly. Transfer the mixture into a pie dish or lined baking pan (I use a 20cm springform pan). Use your fingers or a spoon to form a compact, even crust with a slightly raised edge. Place the crust in the freezer while you prepare the filling.
Make the Filling:In a bowl, whisk together the lime juice, lime zest, coconut cream, vanilla bean paste, salt, cornstarch, and caster sugar until no lumps remain. Transfer the mixture into a saucepan and cook over low to medium heat, stirring constantly with a spatula to prevent lumps. Stir until the mixture thickens, making sure to get into the corners. Once thickened, transfer the filling into the prepared pie crust and smooth it out. Let the pie sit at room temperature for 10-15 minutes, then refrigerate for at least 4 hours to set.
Make the Vegan Cream:After the pie has set, prepare the cream by whipping the vegan whipping cream, caster sugar, and vanilla bean paste together until fluffy. You can use a KitchenAid, an electric hand-beater, or a whisk.
Assemble and Serve:If using a springform pan, carefully pop the pie out and place it onto a serving plate. Dollop the whipped cream generously on top of the pie. For an extra touch, zest some more lime over the cream. Chill the pie for 1 hour before serving.
Enjoy:Once chilled, slice and devour this refreshing, creamy Vegan Key Lime Pie!
