Best 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.

VEGAN KEY LIME PIE CHEESECAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine graham cracker crumbs, flaked coconut, melted butter, and vanilla in a bowl. Press firmly into the bottom of an 8-inch pie or tart pan.
• Bake in the preheated oven until crust is set and slightly golden, about 15 minutes. Remove from the oven and set aside to cool.
• Prepare filling: Blend tofu with cream cheese in a bowl until smooth; this takes a while. Add Key lime juice and continue blending. Add pudding mix, sugar, lime zest, and lemon extract; blend well. Pour into the cooled crust.
• Place in the refrigerator until well chilled, at least 2 hours or overnight.
• Prepare whipped cream: Chill a stainless steel mixing bowl for 20 minutes. Remove from the freezer and add coconut milk, sugar, vanilla, and rum. Beat with an electric mixer or whisk until fluffy.
• To serve, slice pie and top with whipped cream.

VEGAN KEY LIME PIE

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.

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.

VEGAN KEY LIME PIE

Steps:

• Blend almond flour, dates, 1 tablespoon agave, vanilla extract, salt, and nutmeg in a food processor until crust sticks together when pinched. Press crust evenly into the bottom of a springform pan.
• Process avocados, coconut oil, lime juice, and 1/4 cup agave nectar in a food processor until filling is very smooth; pour over the crust, smoothing with the back of a spoon or spatula.
• Freeze pie until set, at least 4 hours. Let sit at room temperature for 10 minutes before serving.

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 FILLING

Steps:

• Pour the tofu into a mixing bowl.
• Flavor it with the vanilla by whisking it in (Skip if using vanilla-flavored tofu).
• Thicken it by whisking in the confectioners sugar, tablespoon by tablespoon.
• Same with the cornstarch-- add it and blend.
• Add all of the lime juice and blend well.
• Pour the mixture into an ungreased 8" pie pan (if crustless) or a premade 8" or 9" pie crust.
• Bake at 375 for 30-35 minutes or until set.
• Cool on a rack for 10-15 minutes first, then refrigerate for at least 4-6 hours before serving.

VEGAN KEY LIME PIE BITES

Steps:

• Preheat oven to 375 degrees F and line a standard muffin tin with 12 paper liners. Add graham crackers to a food processor and process until you achieve a fine meal. Then add melted butter and pulse to combine. Distribute evenly among muffin tins and press down with a glass or spoon to flatten. Bake for 10 minutes or until golden brown. Remove and set aside to cool. Add all filling ingredients to a blender and blend on high (or liquify) until creamy and smooth. Taste and adjust flavor as needed, adding more lime zest/juice for more tart, or more agave for added sweetness. Pour filling into muffin tins and tap on counter to release air bubbles. Top with a bit more lime zest and loosely cover. Freeze for 2-4 hours or until firm. Remove from the freezer for 10-15 minutes to thaw before serving. Will keep covered in the freezer for up to 2 weeks, though best when fresh.

VEGAN KEY LIME PIE

Steps:

• 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!