Vegan Key Lime Pie
User Reviews
5
Vegan Key Lime Pie
Description
Vegan Key Lime Pie starts with a blind-baked vegan crust, such as whole wheat, to provide a sturdy base. The filling is made by blending soft tofu, soaked raw cashews, ripe avocado, lime juice, sugar, and optional ground ginger into a smooth, creamy mixture. This mixture is poured into the cooled crust and frozen for several hours to set.
The pie features a tart lime flavor offset by the avocado’s creaminess and natural sweetness from sugar. The texture is firm yet creamy, similar to traditional key lime pies but without dairy or eggs. Optional garnishes with coconut slices or zest and lime slices highlight the citrus notes and add texture contrast.
Before serving, the pie should rest briefly at room temperature to ease slicing. This dessert is suitable for those following vegan diets and when a refreshing, citrus-forward treat is desired. Modifications to tartness and sweetness can be adjusted by varying lime juice and sugar quantities.
Plan ahead because the pie needs at least 4-6 hours in the freezer to firm up properly. If a high-speed blender is unavailable, pre-soaking cashews helps achieve a smoother blend.
Ingredients
- 1 Whole Wheat Pie Crust or crust of choice, vegan
- 300 grams tofu non GMO if possible, soft
- ½ cup cashew nuts raw
- 1 avocado peel + pit removed, ripe
- ½-3/4 cup lime juice approx. 2-3 large limes or 4-5 small (depending on how tart you like it, we like ¾ cup)
- ⅓ cup granulated sugar use coconut or date sugar for an unrefined sugar option, white
- ½ teaspoon ground ginger optional
Optional Garnishes
- lime slices and zest for lime; shredded for coconut
- coconut slices and zest for lime; shredded for coconut
Instructions
- Prepare your pie crust of choice and blind bake according to its directions. If you're using my oil-free pie crust, bake for 15-20 minutes, until the edges are golden. Set aside to let cool before filling.
- Add all the filling ingredients to your blender and process until smooth. Then pour the mixture into your crust and spread as evenly as possible.
- Freeze overnight, or for a minimum of 4-6 hours. Once frozen, rest at room temperature for 5-10 minutes, to make it easier to slice, then garnish and serve.
Notes
- If you lack a high-speed blender, soak cashews in hot water for 30 minutes before blending to soften.
- Freeze the pie for at least 4-6 hours to ensure proper setting and best texture.
- Adjust sugar according to taste; increasing it will make the pie sweeter but add calories.
- For a more tart pie, use up to ¾ cup fresh lime juice and optionally add lime zest.
- Nutritional info varies with crust choice; data given is for the oil-free crust used here.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Slices
Amount Per Serving
Calories 274 kcal
% Daily Value*
| Calories | 274cal | 14% |
| Carbohydrates | 33g | 11% |
| Protein | 7g | 14% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Sodium | 75mg | 3% |
| Potassium | 427mg | 9% |
| Fiber | 5g | 20% |
| Sugar | 11g | 22% |
| Vitamin A | 81IU | 2% |
| Vitamin C | 10mg | 11% |
| Calcium | 31mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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