Description
A refreshing and creamy Classic Vegan Key Lime Pie featuring a graham cracker crust and a luscious cashew-based lime filling, perfect for a dairy-free, plant-based dessert that bursts with tangy key lime flavor.
Ingredients
Crust
- 1 ½ cups heaped graham cracker crumbs
- 4-5 Tbsp melted vegan butter
Filling
- 3/4 cup raw cashews
- 1 cup water (plus more for soaking cashews)
- 1 ¼ cup cane sugar (ensure organic for vegan-friendly)
- 1 ½ Tbsp key lime zest (plus more for garnish)
- 3/4 cup key lime juice
- 1/4 cup cornstarch
- 1 pinch sea salt
- 1/4 cup vegan butter
- 1/2 tsp vanilla extract
Toppings
- Dairy-free whipped cream
- Key lime zest for garnish
Instructions
- Soak Cashews: Add the raw cashews to a heatproof bowl and cover with hot water by at least 1-2 inches. Let them soak for at least 20 minutes to soften, then drain and set aside.
- Prepare Crust: While cashews soak, preheat your oven to 350°F (176°C). If using whole graham crackers, pulse them in a food processor until fine crumbs form. In a medium bowl, combine 1 ½ cups graham cracker crumbs with 4 Tbsp melted vegan butter initially; stir thoroughly. Squeeze mixture to check if it holds together—if not, add the remaining butter.
- Form and Bake Crust: Press the crumb mixture evenly into a 9-inch pie plate, smoothing the sides with your hands or a measuring cup. Bake in the preheated oven for 10 minutes or until the crust is lightly browned, then remove and let cool slightly.
- Blend Filling Ingredients: In a high-speed blender, combine the cane sugar and key lime zest. Blend on high until the sugar adopts a green tint for enhanced flavor. Add the soaked cashews, 1 cup water, key lime juice, cornstarch, and sea salt. Blend on high speed until the mixture is completely smooth, with no cashew pieces remaining.
- Cook Filling: Pour the blended filling into a medium saucepan and heat over medium heat. Whisk constantly and cook until the mixture comes to a boil, about 4-7 minutes. Remove from heat and stir in vegan butter and vanilla extract until fully incorporated.
- Assemble and Chill: Pour the hot filling into the baked crust. Refrigerate the pie for at least 5 hours, or until fully set and cool.
- Serve: Before serving, top the pie with dollops of dairy-free whipped cream and a sprinkle of fresh key lime zest. Slice and enjoy! Store leftovers refrigerated for up to 4-5 days or freeze (without whipped cream) for up to 1 month.
Notes
- Use key limes for the most authentic and tangy flavor, but regular limes can be substituted if necessary.
- Ensure the cane sugar is organic to keep the recipe completely vegan.
- To check if the crust holds together, squeeze a small amount; add more butter if it crumbles.
- The sugar and zest blending step enhances the lime flavor by infusing the sugar.
- Soaking cashews softens them, ensuring a smooth and creamy filling texture.
- Store the pie covered in the fridge to maintain freshness and prevent it from absorbing other odors.
- Freeze leftovers without the whipped cream for best texture retention.
- Prep Time: 30 minutes
- Cook Time: 10 minutes baking + 7 minutes stovetop cooking
- Category: Dessert
- Method: Baking
- Cuisine: American