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–+ servings
Next Level Vegan Key Lime Pie

Next Level Key Lime Pie

I am using 6-4.75" tart molds for individual desserts, but you can use 1- 8" pie shell with no changes to the recipe below
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Prep Time 1 hour
Cook Time 5 minutes
Total Time 1 hour 5 minutes
Servings 8

Ingredients
  

For the Crust:

  • 1½ cups Graham Crackers 175g
  • 4 Tbs Vegan Butter 56g

For the Custard:

  • 11 ounces Vegan Sweetened Condensed Milk *see notes 330g
  • 6 Tbs Plant Milk 90ml
  • ½ cup Key Lime Juice 118ml
  • 4 Tbs Water 60ml
  • 1 Tbs Vegan Butter 14g
  • 3 Tbs Cornstarch *see notes 24g

For the Whipped Topping:

  • 1 Recipe Recipe Vegan Whipped Cream
  • OR 1 Pint SILK brand heavy whipping cream
  • *I use ¼ cup sugar per 1 pint SILK

Instructions
 

  • 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
  • Prepare the crust by crushing the cookies in a food processor or by hand to fine crumbs
  • Add the melted vegan butter and combine until it resembles wet sand
  • Press the crust mixture into the bottom & sides of your tart molds or pie shell
  • Freeze while you prepare the custard
  • For the custard combine the water with the cornstarch & whisk smooth
  • 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 be careful that the bottom does not scorch by adjusting the heat throughout
  • Once the custard boils and is visibly getting thicker, add the vegan butter and whisk smooth
  • Remove from the heat and pour the custard into your prepared crusts
  • Refrigerate until set then top with vegan whipped cream

Notes

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.
Canned ~vegan~ Sweetened Condensed Milk is the absolute key to success  in this recipe Although I know this may be a difficult ingredient to get, so if that is true for you it is quite simple to make your own!
By simmering 28fl oz coconut or soy milk with 2/3 cup sugar until it is thick like the canned version
For the vegan whipped cream use whatever brand you love the most
OR I have several homemade vegan whipped cream options for you here on my website
Alternatively you can add a ripe avocado to about 1/3 of a can of coconut milk (liquid included) + ½ cup confectioners sugar~ Just whiz it all up in a high speed blender or magic bullet
Storage Key Lime Pie must be kept refrigerated at all times and will stay fresh in the refrigerator for up to 1 week
Tried this recipe?Let us know how it was!