Key limes are in season, and that means pie! I became a key lime pie connoisseur while I was pregnant with my daughter. My friend and I were traveling to every Central American country in the summer of 2009, and I found out I was pregnant in Guatemala. While we were in Nicaragua, we found this restaurant in Granada that served key lime pie; I wish I knew the name of the place. It’s probably somewhere in my travel journal. Anyway, we went there four days in a row just to have their pie. I remember it being the most delicious pie ever. That might have been because I was having crazy food cravings, or because I had been eating beans, rice, and fried plantains every meal for 3 weeks! Regardless, my love of key lime pie developed oddly there in Nicaragua.
I haven’t had a key lime pie in a long time, because I didn’t think it was possible to make one vegan and gluten-free. I was silly because this pie is awesome! Absence definitely makes the heart grow fonder.
Since the grocery store only sold key limes in a 2 pound bag, I now have two key lime recipes to share with you. The recipe is not hard, but juicing the entire bag key limes was time-consuming. Since this recipe requires only 1/2 a cup, it won’t take too long. However, this pie does take planning since you have to refrigerate coconut milk or cream overnight and soak cashews for at least 4 hours as well.
Heat oven to 350 and prepare your pie crust per directions. Make sure to thaw the gluten-free vegan pie crust. I prefer this Wholly Gluten Free Pie Shell. It has to be set out 15 minutes before baking.
Juice the key limes.
Zest the limes. It takes ~4 limes to make 1 tablespoon. Make 2 tablespoons.
Add all ingredients into the Vitamix or blender.
Blend until smooth.
Pour filling into the gluten-free pie shell, and refrigerate for at least an hour. It will be a firm cheesecake texture.
Prepare this vegan meringue when the pie is firm. You can find the recipe on my website here.
Spread the vegan meringue on top of the pie, sprinkle a little coconut and extra lime zest, and serve.
DON’T FORGET TO PIN!
Coconut Key Lime Pie Filling (Gluten-free & Vegan)
This gluten-free vegan Coconut Key Lime Pie has an easy delicious egg-free, dairy-free, and paleo filling.
Credit: My Real Dish
Ingredients
- 1 ½ cup cashews (soaked overnight or for at least 4 hours)
- Cream of 1 can of coconut milk or cream refrigerated overnight (the hard part only + 2 tablespoons remaining milk from the can)
- ½ cup coconut sugar
- ½ cup key lime juice
- ½ cup coconut oil softened or melted
- 1 teaspoon vanilla
- 2 tablespoons zest (1 tablespoon for the pie and 1 tablespoon extra for decorating the top of the pie – requires ~8 limes)
- 4 tablespoons maple syrup
- 1 cup shredded coconut (+ extra for decorating the top of the pie)
- Look here for vegan meringue topping recipe & ingredients
Directions
- Thaw gluten-free vegan pie crust. Most pie shells need to be at room-temperature for 10 – 15 minutes before baking.
- Heat oven to 350 and prepare the pie shell per directions when ready.
- Juice the key limes.
- Zest the limes. It takes ~4 limes to make 1 tablespoon. You will need 2 tablespoons.
- Strain and rinse your cashews until the water runs clear.
- Add all ingredients into the Vitamix or blender. Only use the firm top part of the coconut cream in the can. Leave the remaining liquid at the bottom, with the exception of 2 tablespoons that you add to the Vitamix.
- Blend until smooth.
- Pour filling into the gluten-free pie shell and refrigerate for at least an hour. It will be a firm cheesecake-like texture.
- Once the pie is firm, prepare the vegan meringue .
- Spread the vegan meringue on top of the pie, sprinkle a little coconut and extra lime zest, and serve.
