![]() Then, when your crust is pressed out, you'll want to bake it in the oven for about 7 minutes and let it cool at room temperature for 30 minutes. And you can do this with your fingers, the bottom of a measuring cup, or a large spoon. Now you're all set to press the mixture evenly in an 8" or 9" pie pan. Then, in a medium-sized bowl, mix the vegan graham cracker crumbs with the melted vegan butter until well-combined. Then, use a spoon to skim the solidified coconut cream off the top of the can and put it in a bowl.Īfter the coconut cream is in a bowl, continuously whisk it in a circular motion until it develops a cream-like consistency.īy the way, you can save the rest of the coconut milk, which is now essentially coconut water, and freeze it to make ice cubes to use for smoothies.įirst, you'll want to preheat your oven to 375☏ (190☌). To do this, refrigerate the coconut milk can overnight - this will make the coconut fat separate and solidify at the top. ![]() You can get the coconut cream from the top of a chilled coconut milk can. Besides being a tremendous vegan sweetener, it also has a deep and mellow flavor that rounds out the taste of the filling. I also used sweetened condensed coconut milk, which is the best vegan substitute for regular condensed milk. So for this recipe, I decided to go with sweetened condensed coconut milk and coconut cream for the filling to substitute the usual eggs and cream used in key lime pie.Īnd coconut milk has a ton of healthy fats so it's the perfect candidate for making the pie as rich and creamy as possible.Īnd, as a bonus, the coconut flavor pairs amazingly well with the tartness of the limes. Overall, you're looking at about 15 minutes of active cooking time, and the rest is just letting the pie set while you go about your business. Especially if you're someone who likes desserts with a lime flavor.Īlso, this recipe doesn't take a lot of time or effort to make. Honestly, this pie is so good, it's quickly become one of my favorite vegan dessert recipes.Īnd, it might just be one of the best pie recipes - vegan or non-vegan - out there. It perfectly complements the tanginess of the key lime while amping up the dreamy creaminess of the filling. It has the perfect balance of flavors and textures – the graham cracker vegan pie crust is crisp and buttery, and the filling tastes rich and refreshing with a perfect key lime flavor.Īnd what I think sets this vegan key lime pie apart from the non-vegan versions – in the best way possible – is the subtle coconut flavor found in it. Atleast I don't think there are.Īnd this recipe has everything you could want in a pie and MORE! There aren't many vegan desserts better than a pie on a graham cracker crust. Vegan Dairy Substitutes For The Filling.
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