Best 3 Kick Butt Vegan Key Lime Pie Recipes
Indulge in a delightful culinary journey with our tantalizing Kick-Butt Vegan Key Lime Pie, a guilt-free rendition of the classic dessert. This exquisite pie is crafted with a crispy graham cracker crust, filled with a velvety smooth, tangy key lime filling, and topped with a dollop of luscious coconut whipped cream. Experience the perfect balance of sweet and sour in every bite, as the vibrant key lime flavor dances on your palate.
In this comprehensive guide, we'll provide you with step-by-step instructions and all the necessary recipes to create this mouthwatering masterpiece. From the zesty key lime filling to the creamy coconut whipped cream, each recipe is meticulously crafted to ensure a perfect harmony of flavors and textures. So, prepare to tantalize your taste buds with our Kick-Butt Vegan Key Lime Pie, a guilt-free indulgence that will leave you craving for more.
VEGAN KEY LIME PIE
A vegan key lime pie bursting with bright citrus flavor, hints of coconut and a salty-sweet crispy crust? Absolutely! The secret to the silky-smooth filling is to soak cashews in coconut milk, rather than water, until completely softened and blending until creamy. This sunny treat comes together with minimal effort and results in zesty flavors that will transport you straight into summer!
Provided by Food Network Kitchen
Categories dessert
Time 12h15m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Put the coconut milk in a medium bowl and whisk until smooth, breaking up any large chunks. Add the cashews and make sure they are completely submerged. Cover and refrigerate until the cashews are extremely soft, at least 6 hours and up to overnight.
- Preheat the oven to 375 degrees F.
- Spread the coconut in an even layer in a large nonstick skillet. Cook over medium-low heat, stirring frequently, until the flakes are golden brown, 5 to 6 minutes. Remove to a plate to cool, about 5 minutes.
- To make the crust, pulse the graham crackers, pecans, salt, 1/2 cup of the coconut and 1/4 cup of the agave in a food processor until fine crumbs form, scraping the sides of the bowl as needed. Add the butter and pulse until the mixture comes together and resembles wet sand.
- Transfer the mixture to a 9-inch pie pan and press into the bottom and up the sides of the pan, leaving a 1/2-inch-thick border. Use the bottom and sides of a measuring cup to press and form the crust to make sure it is even. Bake until the crust is just golden and slightly puffy, about 10 minutes. Cool completely.
- Drain the cashews, add to a blender and pulse to a coarse meal, about 1 minute. Add the key lime juice, coconut cream, cornstarch, lime zest and remaining 1/2 cup agave and blend until completely smooth and no longer gritty from the cashews. Pour the filling into the cooled crust and gently tap a few times on the counter to release the bubbles. Refrigerate until set, 6 hours and up to overnight.
- Just before serving, garnish the pie with the remaining toasted coconut flakes and some lime slices.
VEGAN KEY LIME PIE
This creamy, dairy-free dessert is naturally sweetened and uses entirely raw ingredients, with a date, walnut and coconut crust and a creamy avocado and cashew nut filling
Provided by Tanya Maher
Categories Afternoon tea, Dessert, Treat
Time 25m
Number Of Ingredients 12
Steps:
- Whizz all the crust ingredients in a food processor with an S-blade. Transfer the mixture to a 23cm loose-based tart tin. Using your fist, press the mixture evenly into the base and sides of the tin.
- To prepare the filling, blend all the ingredients in a high-speed blender on a high-speed setting, or pulse in a basic blender until smooth and creamy.
- Pour the filling onto the crust and shake the tin a little to even it out. Chill for a minimum of 3 hrs to set. Decorate with the lime zest and slices, if you like. Will keep in the freezer for up to 2 months. Defrosted in the fridge, it will keep for 1 week.
Nutrition Facts : Calories 477 calories, Fat 38 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 22 grams sugar, Fiber 5 grams fiber, Protein 7 grams protein, Sodium 0.4 milligram of sodium
KICK-BUTT (VEGAN!) KEY LIME PIE
Make and share this Kick-Butt (vegan!) Key Lime Pie recipe from Food.com.
Provided by smallstream
Categories Pie
Time 30m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Drain excess water from tofu.
- Blend tofu with lime juice in food processor or blender until completely creamy and smooth.
- Add the rest of the ingredients; re-blend til smooth.
- Pour into pie shell and chill 2-3 hours.
- If I could just find some good vegan"whipped cream" that would make it total heaven.
Nutrition Facts : Calories 193.2, Fat 7.5, SaturatedFat 1.6, Sodium 254.1, Carbohydrate 31.1, Fiber 0.6, Sugar 20.4, Protein 1.4
Tips:
- Use a high-powered blender or food processor to get the smoothest possible crust. This will help prevent the crust from being gritty or crumbly.
- If you don't have any vegan butter on hand, you can use coconut oil or avocado oil instead. Just be sure to use a neutral-tasting oil so that it doesn't overpower the flavor of the pie.
- To make sure the crust is evenly cooked, pre-bake it for 10 minutes before filling it. This will help prevent the crust from becoming soggy.
- When making the filling, be sure to use fresh key limes. Bottled key lime juice can be used in a pinch, but the flavor will be more muted.
- To get the perfect consistency for the filling, whisk the cornstarch and sugar together in a small bowl before adding them to the lime juice mixture. This will help prevent the filling from becoming lumpy.
- Be sure to let the pie chill for at least 4 hours before serving. This will allow the filling to set properly and the flavors to meld together.
Conclusion:
This vegan key lime pie is the perfect dessert for any occasion. It's creamy, tangy, and refreshing, with a delicious graham cracker crust. With a few simple tips, you can easily make this pie at home and impress your friends and family. So what are you waiting for? Give this recipe a try today!
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