Tangy Coconut Lime Pie !
How gorgeous does this Key lime pie look? I couldn't get myself to cut through a piece of this lovely pie. But I am glad I did cut a piece as this pie is Delish! If vegan pies are this tasty, why didn't I start making them before. This pie has a perfect mix of coconut and lime with a nutty crust. This might sound repetitive but I am increasingly surprised and happy as to how many vegan substitutes are readily available at my daily grocers. When I used to search for Vegan recipes few years ago, I was so confused by the ingredient list that it really demotivated me to go ahead with it. Like in this pie, the recipe calls for Condensed milk, and I wondered if there was a vegan version for it, and there was! We now get dairy free milk, butter, cream, cheese, you name it and there is a vegan version of it- how great is that!
So, if you are looking for an easy pie recipe, trust me, it doesn't get easier than this. I have uploaded a quick 30 second recipe video through #reels on my Instagram page for this pie. Once you take a look at that you will know how easy this pie recipe is. And as always, if you do make this recipe or even a version of it, do not forget to tag me on it. Have a fab day! 😊
Serves: 8 pieces
Ingredients
Vegan Key Lime Pie
10 Graham crackers, crushed
1 Cup Mixed nuts
½ Cup Vegan butter, melted
Salt, as required
½ Cup Key Lime juice
1 tsp Vanilla extract
6 tbsp Cornstarch
1 Can Full fat coconut milk
½ Can Sweet condensed coconut milk
2 tbsp Lime zest
Food color, green (if required)
Directions
Vegan Key Lime Pie
Preheat the oven to 180C (350F). Grease the 9" Pie pan.
In a medium bowl, mix graham cracker crush, nuts, melted butter, salt and mix well.
Place this mixture into the greased pan. Press into the pan using your hands so that the crumbs take shape of the pie to form the crust.
Bake for 10-12 mins, or until the crust is soft golden. Remove from the oven and let it cool completely.
While the crust is baking, place a medium sauce pan on medium heat. Pour key lime juice, vanilla extract and cornstarch. Mix till the mixture in smooth and consistent.
Add in coconut milk and sweet condensed coconut milk, mix well. Let the mixture come to a boil.
Reduce the heat so the mixture simmers. Add in the lime zest and few drops of green food color. Stir well so no lumps are there.
Pour this mixture onto the cooled crust.
Refrigerate for 6-8 hours or overnight.
When ready to serve garnish with sliced lemons and mint leaves.
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