Indulge in the tangy and sweet flavors of a classic Key Lime Pie with this vegan twist. The creamy filling and graham cracker crust make it a perfect dessert for any occasion, and it's surprisingly easy to make!
Ingredients
- 1 1/2 cups vegan graham cracker crumbs
- 1/3 cup melted vegan butter
- 1 14 oz can sweetened condensed coconut milk
- 1/2 cup key lime juice
- 1 tbsp key lime zest
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- 1/4 cup cornstarch
- 1/4 cup cold water
- 1/4 cup aquafaba (liquid from a can of chickpeas)
- 1/2 cup granulated sugar
- 1/2 tsp cream of tartar
Directions
- Preheat the oven to 350°F and grease a 9-inch pie dish.
- In a bowl, mix graham cracker crumbs and melted vegan butter. Press mixture into the bottom and sides of the pie dish to form the crust.
- Bake crust for 10 minutes, then let it cool completely.
- In a blender, combine sweetened condensed coconut milk, key lime juice, key lime zest, powdered sugar, and vanilla extract. Blend until smooth.
- Pour filling into the cooled crust and place in the fridge to set for at least 2 hours.
- In a saucepan, whisk together cornstarch and cold water. Cook over medium heat until thickened, then remove from heat.
- In a separate bowl, beat aquafaba and cream of tartar with an electric mixer until stiff peaks form. Gradually add in granulated sugar and continue to beat until glossy.
- Fold in the cornstarch mixture to the aquafaba meringue to create a fluffy topping.
- Spread the meringue on top of the pie and use a kitchen torch to brown the top slightly, or bake in the oven at 350°F for 5-7 minutes.
- Chill the pie for another hour before serving. Enjoy!
