When I was researching for this recipe, a la Martha Stewart, I discovered so many things about key lime pies. I learned where key lime pie originated, how true key limes taste and look, how sailors would eat limes to prevent scurvy, and how to store them for year-round usage.
Key Lime Pie: Its Origins
There is a lot of debate about the origins and preparation of key lime pie. We don’t pretend to be experts. We’ve read that there are a few theories about its origin.
- Key West, Florida
- Borden Milk Company in New York
- Aunt Sally, who cooked for a Florida millionaire
- Fishing in the Florida Keys
This recipe is a plant-based version inspired by this rich, creamy pie.
Vegan Lime Pies
It’s true; I could not find any key limes in Kansas City. (HBO). You can also substitute regular limes for mine. Only two ingredients remain:
- Cashews
- agave nectar
- Coconut milk + oil
- Graham crackers
- Vegan butter
That’s it! It’s vegan dessert perfection with just seven ingredients. To keep it gluten-free, use gluten-free cookies OR a walnut date crust like I did for my Easy Vegan Cheesecakes. I will try that next time to spice things up.
Cashews can be soaked for up to 4 hours or even overnight. All the rest is done in the food processor or blender.
The crust is made with one sleeve of graham crackers, 1/4 cup of vegan butter (I used Earth Balance), and one sleeve of grahams.
Then, pulse them together in the food processor. Press into muffin liners or use a pie dish made of glass to make a large pie. Use a small cup or the backside of a teaspoon to flatten and create a uniform surface. Finally, bake the cake for 10 minutes until it browns.
After you’ve blended your filling to a creamy, smooth consistency, spread it onto the crust. Then place in the freezer. The wrappers can be easily removed after a few hours.
Then, you can eat them straight out of the freezer or leave them to soften for about 10-15 minutes. I prefer this method. They taste just like a real key lime pie. They taste like key lime pie! Enjoy!
Ingredients
Crust:
- 1 1/4 cups vegan cracker crumbs
- 1/4 cup vegan butter (melted, such as Earth Balance).
Filling:
- One cup of raw cashews, soaked overnight or for at least 4-6 hours.
- 1/4 cup coconut milk, light or full fat (well shook)
- 1/4 cup coconut oil (melted)
- Juice 3-4 large limes* (3-4 limes will yield about 1/2 cup juice).
- 1 Tbsp lime zest
- 1/3 to 1/2 cup of agave nectar, depending on the desired sweetness
Instructions
- Preheat oven to 375°F (190°C) and line 12 standard muffin cups with paper liners. (As written in the original recipe // adjust for a different batch size).
- Add the graham crackers into a processor and process until a fine meal is achieved. Add melted butter to the food processor and pulse until combined.
- Spread evenly in muffin tins and flatten with a spoon or glass. Bake for 10 minutes or until golden brown. Remove from oven and allow to cool.
- Blend all ingredients in a mixer until smooth and creamy. Add more agave or lime juice to increase sweetness, or add more zest/juice of the lime for a more tart flavor.
- Filling should be poured into muffin pans. Tap on the counter to release any air bubbles. Cover loosely with more lime zest.
- Freeze for 2 to 4 hours or until frozen. Before serving, remove the frozen food from the freezer and let it thaw for 10 to 15 minutes. The covered version can be kept in the freezer for up to two weeks. However, it is best served fresh.
