Best Kick Butt Vegan Key Lime Pie Recipes

GREAT KEY LIME PIE (VEGAN, BUT YOU'D NEVER GUESS IT!)

Steps:

• Drain any excess water from the tofu.
• Blend tofu and lime juice in a processor or blender until creamy and smooth.
• Add the rest of the ingredients (except crust!), and blend again until smooth.
• At this point, I had to transfer the mixture to a bowl and beat on high speed with an electric mixer, since it was too thick and stiff for my blender.
• Pour the mixture into the crust and chill 2-3 hours or until firm.
• This sets up very firm.
• It also makes a great pudding or little tartlet filling for fancy desserts!
• Note for those who try with other pudding mixes. Make sure your mix is Vegan. Commercial mixes can contain meat by products making them not Vegan or Vegetarian.

KICK-BUTT (VEGAN!) KEY LIME PIE

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.

VEGAN KEY LIME PIE

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.