Salted Key Lime Pie

Key Lime Pie Recipe

vegan-key-lime-pie

Today is National Pie Day (not to be confused with Pi Day). I don’t need an excuse to eat pie, so it seemed like a great day to celebrate. This recipe is adapted from the Agua de Jamaica Key Lime Pie recipe in Cheers to Vegan Sweets. The addition of coconut cream adds a subtle creamy flavor to the tangy key lime base, and the sea salt makes it taste like a slice of margarita. The recipe makes a mini pie, so double the ingredients for a standard-sized pie.

Get the recipe:

Salted Key Lime Pie
 
Prep time
Cook time
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Vegan key lime pie with a sprinkle of salt so it's like a margarita pie hybrid
Author:
Recipe type: Dessert
Cuisine: Vegan, Vegetarian, Dairy-Free, Egg-Free
Serves: 1 6-inch pie
Ingredients
Crust:
  • 3/4 cup graham cracker crumbs
  • 2 tablespoons margarine, melted
  • 2 tablespoons sugar
  • 1/2 teaspoon sea salt
Filling:
  • 3/4 cup non-dairy milk
  • 1/4 cup lime juice (about 10 key limes)
  • 1/2 tablespoon lime zest
  • 3 tablespoons cornstarch or arrowroot powder
  • 1/3 cup plus 1 tablespoon sugar
  • 3 tablespoons vegan cream cheese
  • 1 tablespoon coconut cream (or more cream cheese)
  • 1/2 teaspoon sea salt
Garnish:
  • Whipped cream, coarse salt, and lime slices
Instructions
For the filling:
  1. Preheat oven to 375°F.
  2. Combine all ingredients in a mixing bowl and stir thoroughly. If the crumbs are dry or won’t hold together when pressed, add a splash of milk to the bowl.
  3. Grease a 6-inch pie or tart pan with margarine or cooking spray, then press the graham cracker mixture evenly over the bottom and up the sides.
  4. Bake for 8-10 minutes, or until firm. Set aside to cool.
For the filling:
  1. Combine all filling ingredients except the cream cheese and coconut cream in a medium saucepan and whisk to dissolve cornstarch.
  2. Turn the heat up to medium and stir frequently until very thick, 8 to 9 minutes.
  3. Turn off heat, then stir in the cream cheese and coconut cream until smooth.
  4. Let sit for a minute, then pour into prepared graham cracker crust. Cool completely on cooling rack, then cover and transfer to the refrigerator until firm.
To assemble:
  1. Garnish the pie with lime slices and whipped cream, and sprinkle with coarse salt.

salted-key-lime-pie

What is your favorite type of pie?

Kelly Peloza is the blogger and photographer at Seitan Beats Your Meat, and the author of two vegan cookbooks: The Vegan Cookie Connoisseur, and Cheers to Vegan Sweets.

She lives in Chicago and runs a photography business called Kelly Peloza Photo.

1 Comment

  1. That is just gorgeous! Love the addition of salt 🙂

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