Vegan Key Lime Pie

It's tart in all the right ways. Balanced sweetness. Creamy. Refreshing.

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Step 1

To a Vitamix blender add all the filling ingredients and blend on high for 3 minutes. Taste after blending. Adjust flavor if needed. For more sweetness add more maple syrup, for tartness add more lime juice, for more lime flavor add more lime zest. I did not need to adjust it.

Step 2

To a large pan over medium heat add 1 Tbsp of coconut oil. Once oil has melted add the filling from the blender. Stir with a whisk constantly as the filling thickens from the heat. Be sure to stir so the bottom does not stick and clump up. Stir with a whisk for about 5-10 minutes or until thick like pudding.

Step 3

To an already baked and cooled graham cracker crust add the filling from the pan. Place pie in the refrigerator for 6 hours or overnight so the pie can set up.

Step 4

Serve and garish with vegan whipped cream. Keeps for 7 days in the refrigerator. I'm sure you could freeze it for 2 months, I haven't tried it though.