Description
This vegan key lime pie has a delicious coconut crust and a creamy filling that requires no soak time. Perfect for spring and summer potlucks!
Ingredients
Scale
For the crust:
- 2 3/4 cups shredded (unsweetened coconut)
- 1/4 cup pure maple syrup
- 1 teaspoon vanilla extract
- 1/4 cup all-purpose flour
For the filling:
- 2 1/2 cups coconut yogurt (I used So Delicious variety, but I know Trader Joe’s carries a variety as well)
- 2 tablespoons corn starch
- 1/2 cup pure maple syrup
- 2 teaspoons vanilla extract
- Juice of 2–3 limes (1/2 cup lime juice)
Instructions
- Preheat oven to 350ºF. Lightly grease a pie plate or tart pan and set aside.
To make the crust:
- In a small bowl, stir together the shredded coconut, maple syrup, vanilla extract and flour. The mixture should stick together, but still be easy enough to press into a pan.
- Press the coconut mixture into the pie or tart pan, pressing the crust evenly into the sides and bottom of the pan.
- Bake for 12-15 minutes, or until coconut starts to lightly brown. Remove from oven and set aside.
To make the filling:
- In a large bowl, whisk together the coconut yogurt, cornstarch, maple syrup, vanilla extract and lime juice.
- Pour whisked filling into the coconut crust and bake for 35-40 minutes. The crust should be a deep golden brown and the filling will be somewhat set.
- Allow pie to cool to room temperature, then refrigerate the pie for at least 2 hours before serving.
Keywords: vegan key lime pie, key lime pie recipe