Vegan Key Lime Pie
When Life Brings you Lemons… Whoops sorry, meant Limes!
IT’s not only beginning to look like Spring, but a few days ago we reached 30k followers on instagram. I am so honored and happy about this, and I want to thank every single one of you a thousand times all over again for this. It means a lot to me! This means that it’s time to celebrate - of course! What better way to celebrate with some delicious Key Lime Pie? A Key Lime Pie that is simple to make, don’t complicate things (much) and that you will absolutely love. The flavors are so fresh and has a great balance of the sweet-sour. I love this so much, and my recipe is completely vegan and free from refined added sugar too.
IMPORTANT INFORMATION BEFORE BAKING
The crust can be prepared since before
What’s so awesome about the recipe of the crust is that you can make the whole crust - making, baking, letting it cool - since a few days before and then the day of serving just making the filling and letting it set in the fridge before serving. OR even better, you can even freeze in the crust - all done - and take it out when you want to make the filling.
There are two options for the filling
For the filling we are using a lime curd. Mine is homemade and made after this lemon curd recipe (but made with lime instead) but if you want to make it more easy for you, you can absolutely buy your lemon or lime curd and use that for your recipe too. However, bought lime/lemon curd is very often a lot thicker in texture and you might need to make it more “runny” in texture. Let me explain two different kind of ways to make the filling depending on the texture of your curd:
If your lime curd is very thick in texture you will need to thin it out a bit. Place 200 g of curd in a small sauce pan, on low heat, with approximately 0.5 dl (50 ml) of plantbased cream for desserts. Melt it, whip it and let it become completely creamy and runny in texture. Then it’s done!
If you’re making your own lime curd after this recipe I recommend you to make 2 batches, and you can use either agave syrup, fiber syrup or ordinary syrup. Go for what you want/ your own preferences. If your doing this recipe or any other kind of homemade curd, they usually are rather runny in texture and you might not need to add the plantbased cream. Or maybe you do, its all about the texture. Look at the texture of the curd and then decide if you need to add more cream or not.
So when making this recipe it’s important to look at the texture of your curd to know if you need to add some plantbased cream for desserts to it or not. The texture of the filling for the pie needs to be runny enough that you can pour it over the crust, but still be slightly sticky and have some density.
THIS RECIPE IS:
Vegan
Nut Free
Egg free
Without added refined sugar
Simple to make
Very fresh
Can be made in a big pan or smaller sized pans
Can be prepared and baked since before
Vegan Key Lime Pie
INGREDIENTS CRUST
125 g room tempered vegan butter, in cubes
3 dl plain wheat flour
2 tbsp cold water
approx 200 g lime curd
possibly 50-75 ml plantbased cream for desserts
Plantbased whipped cream and raspberries for garnishing
HOW TO MAKE:
Start with the crust
Pinch together the flour with the butter by hand, or mix it into a mass in a food blender. Add water and work it with your hands to a dough.
Press out the dough into a pie pan, approx 24 cm, or use smaller pans. Prick the crust using a fork. Let it rest in the fridge for at least 15 minutes. Heat oven to 225 degrees C (435 F).
Then bake the crust in the oven for 12-15 minutes until slightly golden. When done, let it cool.
Make your lime curd after optional recipe (like this one) or buy one, already done, and check out the middle part of this post to read how to make your filling.
Pour the lime curd over your crust, or if using small crusts, use a spritzer or a spoon to add a little bit to the them. Place in the fridge for approx 1 hours if your pies are big or for about 15-30’ if you’re having smaller sizes.
Before serving, garnish with whipped cream, lime slices and raspberries.