Vegan Key Lime Pie {Gluten free + Soy free}
This vegan key lime pie is super creamy, delicate and refreshing and the gluten free dairy free crust is also egg free, but soft and flaky! Just your perfect vegan spring and summer dessert!
Servings 8 slices
Equipment
- 1 a bowl, to mix the pie crust ingredients
- 1 10 inch round pie panparchment paper to line the pan
- 1 (high speed) blender or a food processor
- hand mixer
- 1 1 kitchen scale to weigh all the ingredients precisely (you will use it for both dry and wet ingredients, so it's extra simple)
Ingredients
For the pie crust
- 100 gr almond flour or finely ground almonds (blanch or unblanched)
- 100 gr brown rice flour (gluten free)
- 100 gr potato or other gluten free starch
- 40 gr seed or melted coconut oil
- 100 gr gluten free, plant based milk best if rice, cashew or oat (certified gluten free)
- 40 gr brown sugar or other sweetener of your choice
For the filling
- 250 gr raw natural cashews (not salted or toasted)
- juice of 2 key limes
- grated zest of 1 key lime
- 4 tablespoons plain plant based yogurt (gluten free)
- 90 gr gluten free plant based milk
- 40 gr brown sugar or maple syrup
For the topping/decoration
- 2 cans coconut milk
- extra grated key lime zest
- extra key limes to slice as decorations
Instructions
- The very first thing you will need to do is place the coconut milk cans in the refrigerator at least 24 hours before making the pie
For the pie crust
- Pre-heat the oven at 175C/340F
- In a bowl mix almond flour, rice flour, starch and sugar
- Add milk and oil, mix with a spoon until a coarse crumble forms, then start working the dough with your hands, squeezing the ingredients together until the dough is uniform and compact
- Grease the baking pan with seed/coconut oil or line it with parchment paper, place the pie dough on it and spread it with your hands or push it down with the bottom of a glass
- Poke some holes in the pie base with a fork and (pre)bake for 10 minutes
For the filling
- While the crust is baking, simply add all the ingredients for the filling in a high speed blender or food processor and blend until creamy and smooth
- Taste it and add more lime or sugar if desired
- {In case you don't have a high power blender, boil the cashews for 5 minutes so that they will get softer and easier to blend}
- Pour the filling onto the pre-baked crust, spread it with a spoon and bake for another 10-12 minutes, until the filling is firm but slightly soft
- Let it cool down completerly before decorating and serving
For the topping/decoration
- Let the coconut cans rest out of the fridge for 30 minutes
- Open them, remove only the solidified part and place it in a bowl
- Add grated lemon zest and whisk with a hand mixer until it gets creamy and foamy (add maple syrup or powdered sugar to taste, if desired)
- Spread it over the key lime pie and decorate with more grated zest and key lime slices if desired