Kick Butt Vegan Key Lime Pie
Indulge your taste buds with the zesty, creamy delight of Kick Butt Vegan Key Lime Pie—a plant-based twist on the classic dessert that’s as bold in flavor as its name suggests. This refreshing pie features a buttery, golden graham cracker crust held together with coconut oil and maple syrup, paired with a luscious, tangy filling made from soaked cashews, coconut milk, and freshly squeezed Key lime juice. Its velvety texture is elevated by the citrusy zing of lime zest, making it a perfect dessert for any occasion. Quick to prep and naturally sweetened, this no-compromise vegan dessert is ideal for summer gatherings, family dinners, or as a guilt-free treat. Top it with a dollop of vegan whipped cream and a sprinkle of lime zest to wow your guests with this easy, dairy-free delight!
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Recipe Information
Ingredients
- 1.5 cups graham cracker crumbs
- 6 tablespoons coconut oil, melted
- 2 tablespoons maple syrup
- 1.5 cups raw cashews, soaked overnight
- 1 cup full-fat coconut milk
- 0.5 cup coconut cream
- 0.75 cup freshly squeezed Key lime juice
- 1 tablespoon lime zest
- 0.5 cup maple syrup (for filling)
- 3 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1 pinch pinch of sea salt
- 1 cup vegan whipped topping (optional)
- 1 tablespoon extra lime zest for garnish (optional)
Instructions
Preheat your oven to 350°F (175°C).
In a medium bowl, combine the graham cracker crumbs, melted coconut oil, and maple syrup. Stir until the crumbs are evenly moistened.
Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan to form the crust. Use the bottom of a glass or measuring cup to press it evenly.
Bake the crust in the preheated oven for 8-10 minutes until lightly golden. Remove from the oven and allow it to cool completely.
Drain and rinse the soaked cashews. In a high-speed blender, combine the cashews, coconut milk, coconut cream, Key lime juice, lime zest, maple syrup, cornstarch, vanilla extract, and a pinch of sea salt.
Blend on high speed until the mixture is completely smooth and creamy. This may take 1-2 minutes depending on your blender.
Pour the creamy lime filling into the cooled crust and use a spatula to smooth the surface.
Refrigerate the pie for at least 4 hours or until the filling is set and firm.
Once set, optionally top the pie with vegan whipped topping and sprinkle with extra lime zest for garnish.
Slice and serve chilled. Enjoy your Kick Butt Vegan Key Lime Pie!
Nutrition Facts
Calories |
4787 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 318.2 g | 408% | |
| Saturated Fat | 190.7 g | 954% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1871 mg | 81% | |
| Total Carbohydrate | 467.2 g | 170% | |
| Dietary Fiber | 19.8 g | 71% | |
| Total Sugars | 245.9 g | ||
| Protein | 62.0 g | 124% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 343 mg | 26% | |
| Iron | 31.0 mg | 172% | |
| Potassium | 3038 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
