Vegan No Bake Key Lime Pies
A deliciously quick and simple way to make eggless key lime pies, no baking
12
minis or 1 9" pie
Equipment
- Muffin Pan (small size, not jumbo), lined, or a 9" loose-bottomed tart tin
- Blender or Smoothie Maker
- Rolling Pin
Ingredients
For the Crust
- 1¼ cups Ginger Biscuits - vegan, crushed into crumbs. This is about 14 Ginger Nuts if you're in the UK
- ⅓ cup Butter - vegan, melted
For the Key Lime Filling
- 1 cup Almonds - whole almonds, skinned, soaked for about an hour in cold water and drained
- ¾ cup Coconut Milk - can be low fat, just make sure to shake it up well
- ¼ cup Coconut Oil - melted
- ½ cup Lime Juice - this is about 4 limes in the UK. Do not use ready made juice as it just isn't tart enough
- 1 tbsp Lime zest
- ⅓ cup Maple Syrup - or sweetener of your choice
- ¼ tsp Sea Salt
Instructions
To make the Crust
- Note: This can be made in advance. In a large bowl mix together your ginger biscuit/cookie crumbs with the melted butter until fully coated and it all starts to clump together.
- Press this mixture firmly into your 9" Tart Tin or individual muffin cases and put in the freezer to chill whilst you make the filling.
To make the No Bake Vegan Key Lime Pie Filling
- In your blender or smoothie maker, blend together all of your ingredients until completely smooth.
- Pour into your chilled prepared pie crust or minis and return to the freezer for at least a couple more hours.
- To serve, remove from the freezer and let thaw for about half an hour. Grate over a little more lime zest for decoration.
Please note that where the recipe asks for milk, butter or yogurt, this refers to any plant-based version that you prefer.