Key Lime Pie

Posted by on Jul 20, 2014 in Recipes | 0 comments

A little while back my partner asked me to make him a key lime pie.

My first attempt was a bit of a disaster. It tasted good, but it was too creamy and dense, not the light custardy pie he was pining for.

But when I tried it a second time and modified the recipe by cutting back on the cashews, I managed to nail it. Well, according to him! I never actually had a real key lime pie, so I am not the expert here!

Key Lime Pie 2

Perfect for two! Some pie for me and some for you!

I used agar agar powder, almond milk and lime juice with a few cashews thrown in for the filling. This creates a filling that is creamy, but light and not dense. I didn’t have key limes, so I used regular lime juice. And I threw in a bit of spinach to give it a greenish tint. I tried making this at first with coconut palm sugar, but didn’t get the result I was hoping for, and so I used evaporated cane juice, which worked well. I topped it with a bit of coconut whipped cream, instead of the meringue topping such pies normally call for.  It was delicious! Tangy, sweet, light. Yumminess! 

A lovely slice of key lime pie!

A lovely slice of key lime pie!

Key Lime Pie For 2!
Serves 2
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Total Time
3 hr
Total Time
3 hr
  1. 1/4 cup steel-cut oats
  2. 1 tbsp cashews
  3. 5 dates
  4. 1/4 tsp vanilla extract
  5. 1/8 tsp salt
  6. 1 tsp lime juice
  1. 3/4 cup almond milk
  2. 2 tbsps lime juice
  3. 2 tbsps evaporated cane juice or other vegan sugar
  4. 1/2 tsp agar powder (powder, not flakes!)
  5. 1/4 tsp vanilla extract
  6. 1/8 tsp salt
  7. A few spinach leaves (more or less until you get the color you would like.
Coconut Cream
  1. 4 tbsps coconut cream
  2. 1 tbsp powdered sugar
  3. Tiny pinch of salt
  1. Place all ingredients into a food processor and blend until the oats and dates are processed enough to hold together. Be careful not to over process and turn the crust into a paste. You do want some texture!
  2. Press the mixture into the bottom of a 4-inch springform pan to form the crust.
  1. Place all ingredients and blend until fully smooth.
  2. If you have a high-speed blender, continue blending for 5 minutes until mixture begins to boil.
  3. If you do not have a high-speed blender, transfer the mixture to a saucepan and stir continuously on medium heat until the mixture begins to boil.
  4. Pour mixture into pan, on top of crust.
  5. Place in fridget for 2-3 hours, until firmly set.
Coconut Cream
  1. Place a can of coconut in the fridge overnight.
  2. Turn the can over, and open from the bottom.
  3. The coconut cream and water should have separated, leaving a nice thick cream on top.
  4. Carefully scoop out 4 tbsps of the cream, using a whisk, whip with powdered sugar and a tiny pinch of salt until combined.
  5. Spoon the cream into a piping bag, and, once the pie is set, pipe the cream on top in any way you choose to finish it. (You can see my piping skills need a lot of work!)
  6. Carefully release the springform and remove the pie.
  7. And voila! It is ready to eat.
Vegan Sweet and Simple
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