key lime pie recipe

Portions

Serves 4 people

Ingredients:

Crust Ingredients
  • 9 full size honey-free graham crackers
  • ½ cup roasted, salted macadamia nuts
  • ½ cup melted vegan butter
  • 2 tbsp brown sugar
Filling Ingredients
Topping Ingredients
Order Ingredients

Method

  • Step 1: Preheat oven to 350oF. Process the graham crackers and sugar to a fine crumb. Add the nuts. Pulse several times until the nut pieces have achieved a coarse crumb texture. Add the melted butter and pulse until just incorporated, stopping to scrape down the sides if needed.
  • Step 2: Transfer the mixture to a lightly greased 9" pie pan. Use your hands to shape the mixture into a crust. Shape the sides with your fingers, being sure to compact the crumbs together tightly so the crust holds its shape. Bake for 10 minutes, until golden brown. Remove from oven and cool completely.
  • Step 3: Put a sauce pan on medium heat. Add the all natural coconut milk, sweetened condensed coconut milk, lime juice, lemon juice and zest. Whisk thoroughly to combine. Add the corn starch and briskly whisk until even. Bring the mixture a boil, then reduce heat slightly to a strong simmer for 5 minutes. Stir often to prevent lumps.
  • Step 4: Pour the filling into the crust. Place in the fridge to cool and set for 6 hours or overnight. Just before serving, whip the chilled coconut whipping cream with a hand mixer. Top the pie with coconut whipping cream. Garnish with zest.
NOTE

Use regular lime juice in place of key lime juice if needed. if you don't have macadamia nuts, use 3½ extra graham cracker. The pie crust befor baking should have the consistency of wet sand. If it feels too wet, add more graham cracker crumbs.

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