Easy Vegan Key Lime Pie

by Steph Sunshine at StephSunshine.com

Yield 12 servings

Prep Time 30 minutes

Cook Time 20 minutes

Total Time 4 hours

Ingredients

Graham cracker crust

  • 6.7 oz. vegan graham crackers (13-15 crackers or about 1 1/2 cups of crumbs)
  • 2 tbsp. vegan light brown sugar
  • 4 tbsp. plus 2 tsp. vegan butter sticks (such as Earth Balance)

Key Lime Filling

  • 3 7.4-oz. cans sweetened condensed coconut milk (I used Let's Do... Organic brand)*
  • 3/4 cup plain, unsweetened non-dairy Greek yogurt (such as Kite Hill Almond Milk Greek Style)
  • 1/2 cup plus 1 tbsp. Key lime juice
  • 1/4 cup cornstarch
  • 1 pinch ground turmeric (optional, for color)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Use a blender or food processor to blend your graham crackers into fine crumbs. Transfer to a large bowl, add brown sugar, then mix until well-combined.
  3. Melt your vegan butter in a small saucepan over medium-low heat, then add it into your crumb-sugar mixture. Mix together until all your graham cracker crumbs are moistened.
  4. Pour your graham cracker mix into a 9-inch (23-cm) pie pan, tart pan with a removable bottom, or springform pan. Press the crumbs into the bottom of the pan using a glass with a flat bottom, or your fingers. When you do this, crumbs will be pushed up the sides of the pan; use your fingers to press them into the sides, creating an even crust.
  5. Place your pan on a baking sheet, and bake for 10 minutes. Then set it aside to cool on a wire rack.
  6. In a medium or large saucepan (with no heat), mix your sweetened condensed coconut milk, non-dairy Greek yogurt, and Key lime juice until smooth. Add turmeric (if using) and cornstarch to the mixture. Whisk everything well to ensure there are no clumps of cornstarch before you turn on the heat. Keep in mind that if you're using turmeric, the color will get brighter as it cooks, so don't add too much.
  7. Turn the heat to medium, and let it come to a slow boil, stirring constantly. It will take about 8-10 minutes for the mixture to boil, so be patient. Once it boils, keep stirring for about 1 minute, until it's just beginning to thicken, then remove from heat. If there are any small clumps from the cornstarch, you can strain the filling with a metal sieve to remove them.
  8. Carefully pour your filling into the prepared graham cracker crust. Use an icing spatula or butter knife to smooth the top of the pie filling. Set aside to cool at room temperature for 30 minutes, then refrigerate until set (about 3 hours).
  9. Top with vegan whipped cream, and enjoy!

Notes & Hints

Different brands of sweetened condensed coconut milk vary widely in their ratio of sugar to coconut milk. Please see the post above for notes on using different brands.

Store in an airtight container for up to 3 days in the refrigerator; freeze for longer storage. The crust is best in the first 1-2 days after baking.

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