I can never pass up the opportunity for a delicious Vegan Coconut Key Lime Pie and this recipe is delightfully tangy, with the perfect amount of sweet and flavours of citrus. This pie receives its creaminess from Tofu. Tofu is a plant-based protein made from soybeans is a great source of protein, amino acids, calcium and potassium. Fun fact, tofu is over 2000 years old and was discovered by accident by a Chinese cook!
A typical recipe uses cream, condensed milk, eggs and sugar but since we aren’t using any of these ingredients for ours, I’ve found alternatives! You would never guess that this recipe is plant-based, low-fat, low-carb, nut-free and has a gluten-free option!
Did you know? The name Key Lime Pie is actually in reference to Key Limes. They are also known as Mexican Limes or West Indian Limes. If you can’t find a Key Lime like me, then just use regular limes or even lime juice. Scroll below for a full list of ingredients & instructions and enjoy this delicious, protein-rich, Vegan Coconut Key Lime Pie!
If you’re in the mood for more pies, check out my other dessert pies like a Vegan Chocolate Pie and a Vegan Huckleberry Strawberry Pie.
Vegan Coconut Key Lime Pie
- Yield: 1 Pie 1x
- Category: Dessert
- Method: Baking
Ingredients
Crust:
- 1 1/3 cup of rolled oats (or gluten-free rolled oats)
- 1 cup of shredded unsweetened dried coconut
- 2 tbsp coconut oil, melted
- 2 flax eggs (4 tbsp ground flax, 8 tbsp water)
- 3 tbsp of maple syrup (or any other liquid sweetener)
Filling:
- One 350g package of silken tofu
- 1/4 cup of coconut butter
- 1/3 cup of agave or maple syrup
- 1/3 cup lime juice (from key limes or regular limes)
- 3 tbsp of cornstarch
- 2 tbsp of lime zest
Instructions
- Pre-heat oven to 350 degrees.
- Grease an 8-inch tart pan.
Crust:
- Make the flax egg. Mix 4 tbsp of ground flax with 8 tbsp of water. Refrigerate for 5 mins
- In a high-speed blender, process the shredded coconut and oats until it is a fine, flour-like consistency.
- Place all the ingredients for the crust into a medium-sized bowl and mix with an electric mixer or your hands until a dough has formed.
- Press the dough into the bottom of the tart pan about 2 inches up the sides
Filling:
- For the cream layer: Blend all ingredients in a high-speed blender or Vitamix until smooth and creamy. Pour the filling onto the crust.
- Bake in the oven for about 30-35 minutes. Depending on your oven it might take a few minutes less or more. If you bake it for less than 30 minutes the pie will turn out creamier and softer and if you bake it for 35 minutes (or more) it will get firmer and can be sliced better.
- Turn off the oven and let the pie cool at room temperature.
- Put it into the fridge to set. Decorate with whipped coconut cream and sliced limes. Store leftovers in the fridge for up to 5 days.
