Next Level Vegan Key Lime Pie

When veganizing recipes we can’t always do a straight up 1:1 conversion with the ingredients.

Substituting vegan ingredients in an attempt to mimic the original is often not as easy as it sounds

Especially with simple recipes like the Key Lime Pie

Key Lime Pie traditionally is just 3 ingredients poured into a pie shell with whipped cream icing

Simple and delicious, except the main ingredient for the traditional key lime pie was eggs! Yikes!

In my search for the best vegan Key Lime Pie recipe

I discovered that most recipes included things like vegan cream cheese or tofu

And I just didn’t want to introduce those foreign ingredients into one of the simplest recipes out there!

So as usual I had to set out to make my own version and today I present to you

Next Level Vegan Key Lime Pie

I am calling it Next Level Key Lime Pie because it is an almost exact replica of the original!

NO TOFU! NO NUTS! NO CREAM CHEESE!

Just four basic ingredients that you probably already have!

*not sponsored by any of these companies

Okay I understand not everyone has a bottle of Key Lime Juice or Sweetened Condensed Milk laying around

But if you don’t have these ingredients~ GO GET THEM!

Don’t worry I have an alternative recipe below for Non ~ Condensed milk version for the filling as well as a homemade vegan condensed milk recipe

Key lime custard is a powerful tangy zing that will get your mouth watering before you even taste it!

That bold tartness is balanced out by the smoothness of this custard recipe

Cooks up in minutes, this key lime custard is ready in an instant!

Be sure to have your crusts prepared ahead of time though because this is one fast recipe!

I am using 4.75″ tart molds with removable bottoms

However you can easily adapt this entire recipe to make an 8″ pie instead

Now Let’s Talk About the Texture!

Vegan custard can be difficult to master since the texture will border on “rubbery” *see notes below about measuring cornstarch

A traditional Key Lime Pie has a very unique texture due to the egg yolks in the recipe

To mimic that texture I was careful about how much thickener to use in my recipe below

*see more notes below about Sweetened Condensed Milk in this recipe

NOTES FOR SUCCESS:

Cornstarch is a very difficult ingredient to measure consistently with a volume spoons measure

So while I list both measures below I cannot stress enough how the grams measure with a scale is going to give you the best results.

Many times people have complained that their custard is like rubber and they don’t know why!

This is from a heavy measure of cornstarch when using volume measuring spoon vs the 100% accurate scale measure in grams.

Canned ~vegan~ Sweetened Condensed Milk is the absolute key to success  in this recipe

However I know this may be a difficult ingredient to get

If that is true for you it is quite simple to make your own!

By simmering coconut or soy milk with some sugar until it is thick like the canned version

But wait! I also have a No~ Condensed Milk version for you too! *recipe below

First of all though, I will say I prefer the sweetened condensed milk version much much more

The texture that is achieved from this ingredients is the closest to the original key lime pie recipe that I remember.

Resulting in a thick, gooey filling due to the condensed liquid in the canned milk versus the straight up plant milk version

The eggs are replaced by cornstarch and some vegan butter for richness since the egg yolks in the original recipe added fat and body

I am using Nellie & Joe’s Key Lime Juice *not sponsored

Fresh squeezed key lime juice works great too!

For the vegan whipped cream I am using Silk brand heavy whipping cream

Silk®

But if you cannot get this or do not want to buy it

I have several homemade vegan whipped cream options for you here on my website

Vegan Whipped Cream

One last note about vegan whipped cream

To those who are super frustrated with the coconut milk cans for vegan whipping cream, and don’t want to make my homemade recipe either

I’ve come up with a perfect hack to save those un-cooperative cans of coconut milk that don’t have sufficient fat to whip up to cream

Add a ripe avocado to about 1/3 of the can (liquid included) + ½ cup confectioners sugar and then just whiz it all up in a high speed blender or magic bullet

Viola!

Instant avocado whipped cream that is the perfect compliment to this Key Lime Pie

PRO TIP:
Never let the ingredients get the better of you!

There is no video for this recipe but  if you want to see the making of a similar recipe like this one

Click here for White Chocolate berry Cream Pie Tutorial on YouTube

For more zingy summer recipes click the links below!

Key Lime Cake

No Bake Lemon Cheesecake

No Bake Key Lime Pie Cheesecake

Next Level Key Lime Pie

 

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Prep time

1 hour

Bake time

5 mins

Total time

1 hour 5 mins

 

I am using 4.75" tart molds for individual desserts, but you can use an 8" pie shell with no changes to the recipe below

Serves: serves 8ppl

Ingredients

• For the Crust:
• Graham Crackers or your choice of cookie 3 cups crushed cookies (345g)
• Vegan Butter 8 Tablespoons (113g)
• For the Custard:
• Sweetened Condensed Milk 2 ~ 11oz cans (660g)
• OR Homemade recipe listed below 1½ cups (660g)
• Plant Milk 12 Tablespoons (180ml) *I am using soy milk but any plant milk is fine
• Key Lime Juice 1 cup (240ml)
• Water 8 Tablespoons (118ml)
• Vegan Butter 2 Tablespoon (28g)
• Cornstarch 7 Tablespoons (56g)
• For the Whipped Topping:
• 1 Recipe Vegan Whipped Cream
• OR 2 Pint SILK brand heavy whipping cream
• Adjust sugar to your liking *I use ½ cup sugar per 1 pint SILK

Instructions

1. If you are using my homemade recipe for vegan whipped cream, read the entire recipe post and prepare that recipe the day before for best results
2. Prepare the crust by crushing the cookies in a food processor or by hand to fine crumbs
3. Add the melted vegan butter and combine until it resembles wet sand
4. Press the crust mixture into the bottom & sides of your tart molds or pie shell
5. Freeze while you prepare the custard
6. For the custard combine the water with the cornstarch & whisk smooth
7. Next combine all the ingredients including the cornstarch slurry, (but not the vegan butter) together in a medium sauce pot and bring to a boil while whisking constantly
8. Once the custard boils and is visibly getting thicker, add the vegan butter and whisk smooth
9. Remove from the heat and pour the custard into your prepared crust(s)
10. Refrigerate until set then top with vegan whipped cream

Notes

Key Lime Pie must be kept refrigerated at all times and will stay fresh in the refrigerator for up to 1 week
You can freeze the key lime pies without the whipped cream for up to 1 month wrapped well to prevent freezer burn

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No Condensed Milk Version~ Key Lime Pie

 

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Prep time

1 hour

Bake time

5 mins

Total time

1 hour 5 mins

 

Follow the recipes in the first recipe above for the crust & the whipped cream

Serves: serves 8

Ingredients

• For the No Condensed Milk Key Lime Custard:
• Full Fat Canned Coconut Milk 2 Cups (474ml)
• Key Lime Juice 1 cup (240ml)
• Granulated Sugar 1 cup (200g)
• Cornstarch 7 Tablespoons (56g)
• Vegan Butter 4 Tablespoon (54g)

Instructions

1. Combine the cornstarch with the sugar & whisk to incorporate through
2. Next combine all the ingredients except the vegan butter together in a medium sauce pot and bring to a boil while whisking constantly
3. Once the custard boils and is visibly getting thicker, add the vegan butter and whisk smooth
4. Remove from the heat and pour the custard into your prepared crust(s)

Notes

Key lime pie must be kept refrigerated at all times and will stay fresh in the refrigerator for up to 1 week

Freeze without the whipped cream wrapped well for up to 1 month

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Homemade Sweetened Condensed Milk Recipe

 

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Prep time

10 mins

Bake time

60 mins

Total time

1 hour 10 mins

 

Serves: 2 cups

Ingredients

• 2- 14ounce cans full fat coconut milk
• OR Soy Milk works great 28fl oz.
• ⅔ cup granulated sugar (135g)

Instructions

1. Combine the plant milk with the sugar in a heavy bottom sauce pan and bring to a boil over high heat stirring often
2. Once it boils reduce heat to low, and simmer for 45-60 minutes stirring occasionally and watch it closely so it doesn't burn or boil over
3. By the time 45 minutes approaches it should have reduced down to close to 2 or 2¼ cup total volume and starting to get very thick
4. It will thicken more as it cools.
5. Cool completely then use it in your recipes

Notes

Homemade sweetened condensed milk must be kept refrigerated & will stay fresh for up to 2 weeks in a clean airtight container.

Freeze for up to 4 months

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