If you’re a fan of a fruity dessert, this vegan key lime pie should be right up your street!
A sweet, ginger nut biscuit base with a tangy lime filling, topped with whipped dairy free-cream and a sprinkling of lime zest. It’s easy to make but looks rather fancy so is great for taking to dinner parties or for whipping up on a weekend as a family treat.
This vegan key lime pie is a real treat, it’s:
With a moreish ginger nut base
I have no doubt that you will LOVE this recipe – be sure to tag me on Instagram when you make it, I love seeing your re-creations @aveganvisit 🙂
The Video Recipe:
The Written Recipe:
Key Lime Pie with a Ginger Nut Crust
For the biscuit crust:
- 300 g ginger nut biscuits
- 120 g dairy free butter (melted)
- 30 g coconut oil (melted)
For the lime filling:
- 230 ml dairy free cream (soya works well)
- 160 g agave syrup
- 125 ml fresh lime juice (approx 6 limes (**see note))
- ½ tsp green food colouring (or 1/2 tsp matcha powder)
- 30 g cornflour
- 3 tbsp water
- 200 ml dairy free cream (a whippable variety (*see note))
- 1 tsp lime zest (approx 1 lime)
- 2 lime slices (to decorate)
To make the biscuit crust:
- Pre-heat your oven to 180°C fan (200°C conventional / 400°F / gas mark 6).
- Line the base of a loose-bottomed 20cm (8") flan tin with baking paper.
- Blitz the ginger nut biscuits in a food processor until they are crumbs and then add the melted coconut oil and vegan butter. Blitz again to combine fully.300 g ginger nut biscuits, 30 g coconut oil, 120 g dairy free butter
- Transfer the mixture to your lined baking tin and press it onto the base and up the sides. Place your baking tin on a tray (to catch any leaking oil) and bake the biscuit crust for 12 minutes.
- Note: Don’t be alarmed if it looks ‘puffy’ when it comes out of the oven, it will settle and firm up as it cools.
To make the lime filling:
- Add the cream and agave to a saucepan and whisk together over a medium heat.230 ml dairy free cream, 160 g agave syrup
- Add the lime juice gradually, a tablespoon at a time, continually whisking to ensure it combines without curdling.125 ml fresh lime juice
- In a small dish, stir together the cornflour and water. Once all of the lime juice has been added to the cream, add the cornflour and water mixture and food colouring/matcha to the saucepan to colour the mixture green, if desired.30 g cornflour, 3 tbsp water, 1/2 tsp green food colouring
- Whisk together and simmer for 5-10 minutes until thickened, stirring regularly to ensure it remains smooth. You want it to be a similar consistency/thickness to lemon curd.
- Taste the mixture and add more agave if you prefer your lime filling to be sweeter. Don’t forget you’ll be adding whipped cream on top so you don’t want it to be too sweet – a little bit of tartness will be welcome to cut through the sweetness of the base and cream.
- Add the warm lime filling on top of your biscuit base and put the pie in the fridge to set for at least 1 hour until completely cool and set.
- Once your pie has set top it with whipped dairy free cream*, a sprinkling of lime zest and lime slices to decorate.200 ml dairy free cream, 1 tsp lime zest, 2 lime slices