Salted Key Lime Pie

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.

Salted Key Lime Pie

Makes 1 6-inch pie

Ingredients

For the crust:
3/4 cup graham cracker crumbs
2 tablespoons margarine, melted
2 tablespoons sugar
1/2 teaspoon sea salt

For the 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

Whipped cream, coarse salt, and lime slices for garnish

Instructions

Preheat oven to 375°F.
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.
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. Bake for 8-10 minutes, or until firm. Set aside to cool.

Combine all filling ingredients except the cream cheese and coconut cream in a medium saucepan and whisk to dissolve cornstarch. Turn the heat up to medium and stir frequently until very thick, 8 to 9 minutes.
Turn off heat, then stir in the cream cheese and coconut cream until smooth.
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.

Garnish the pie with lime slices and whipped cream, and sprinkle with coarse salt.

salted-key-lime-pie