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By Dineen Speer
Vegan Key Lime Pie
4 steps
Prep:10minCook:8h 10min
It's tart in all the right ways. Balanced sweetness. Creamy. Refreshing.
Updated at: Thu, 17 Aug 2023 01:11:40 GMT
Nutrition balance score
Unbalanced
Glycemic Index
55
Moderate
Glycemic Load
29
High
Nutrition per serving
Calories485.7 kcal (24%)
Total Fat28.5 g (41%)
Carbs52.5 g (20%)
Sugars28.7 g (32%)
Protein5.9 g (12%)
Sodium180.4 mg (9%)
Fiber0.9 g (3%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
The filing
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1 boxSilken tofu firm
self stable

1 canunsweetened Coconut cream
I the use, brand

½ cuplime juice
fresh squeeze
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1 Tbspfresh lime zest
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¾ cupsmaple syrup
real
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5 Tbspcornstarch
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1 dropgreen food coloring
The crust
The topping
Instructions
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.
Notes
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