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Vegan Key Lime Pie Recipe
Ingredients (18)
- For the Crust:
- 8 3/4 ounces (about 16 crackers; 250g) vegan graham crackers (see note)
- 3 tablespoons sugar (45g)
- 1/4 teaspoon Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight
- 4 ounces (115g) vegan buttery sticks or spread, melted
- For the Filling:
- 12 ounces (340g) silken tofu, drained
- One 7.4 ounce (210g) can sweetened condensed coconut milk (see note)
- 7 ounces sugar (about 1 cup; 200g) (see note)
- 1/4 ounce lime zest (about 2 tablespoons; 7g), from about 4 small limes (see note)
- 5 ounces fresh lime juice (about 2/3 cup, 140g), from about 5 small limes (see note)
- 3 tablespoon (30g) cornstarch
- 1/8 teaspoon Diamond Crystal kosher salt (if using table salt, use half as much by volume)
- 1 teaspoon (5ml) vanilla extract
- 1/4 teaspoon rosewater (optional)
- For the Topping:
- Vegan Aquafaba Meringue Frosting, 1 recipe (see note)
- 1 teaspoon (5ml) vanilla extract
Directions
Learn how to make this recipe at Serious Eats