Dairy-Free Key Lime Pie (gluten-free)
A sweet, tangy, creamy homemade gluten-free dairy-free key lime pie that tastes like summer. You won't even know it's free of anything!
Equipment
- 1 large pot
- 1 Whisk
- 1 10 inch pie plate (one with a lid is ideal but not necessary)
- 1 stand or electric mixer (if making homemade whipped topping)
Ingredients
Graham Cracker Crust
- 2 cups graham cracker crumbs (dairy-free and/or gluten-free, based on your dietary needs)
- 1/2 cup granulated sugar
- 1/2 cup melted vegan butter (I use Earth Balance buttery sticks)
Dairy-Free Key Lime Pie Filling
- 2/3 cup fresh squeezed key lime juice (will take approx. 18-20 key limes) (or bottled key lime juice if can't find key limes)
- 2 tsp fresh lemon zest (plus 1 tsp if desired, for garnishing)
- 1 1/4 cup granulated sugar
- 5 Tbsp cornstarch (or arrowroot powder or tapioca flour)
- 4 egg yolks
- 1 can canned coconut milk at room temperature (full fat, not lite)
- 3 Tbsp dairy-free/vegan butter (if you don't have a dairy allergy, you can use real butter)
- 1 tsp vanilla extract
Dairy-Free Whipped Topping
- 3/4 cup refrigerated, COLD solid part of canned coconut milk (full fat, not lite - you'll use only the top, solid part)
- 3 Tbsp powdered sugar
- 1 tsp vanilla extract
Garnish/Decorations
- 1 tsp key lime zest
- key lime slices
Instructions
Make the Graham Cracker Crust
- Add all 3 ingredients - graham cracker crumbs, melted dairy-free butter and sugar - into a small bowl and mix well
- Press the mixture into a 10 inch pie plate
- Bake at 350 degress F for 7-8 minutes (optional) or put it in the refrigerator
Make the Pie Filling
- Separate the egg yolks from the egg whites (suggestion: save the egg whites to make yourself an omelette or you can freeze them to use later)
- Wash your key limes, dry with a paper towel and zest the green part of the rind using a microblade zester. Zest enough for 2 tsp of key lime zest for the filling and another 1 tsp of zest for decorating/garnishing if you'd like.
- Cut the key limes in half and juice them into a liquid measuring cup or bowl until you have 2/3 cups
- In a large pot, without the heat on yet, add your sugar and cornstarch and mix well.
- Turn your burner onto medium heat. Add the 4 egg yolks, can of room temperature coconut milk and 2 tsp of zest to your saucepan on the stove. Whisk constantly over medium to medium-high heat until you bring it to a boil.
- After it comes to a boil, whisk constantly for another 30-60 seconds (usually takes 45 seconds for me) until it thickens.
- Remove from the heat and then add the vegan butter and vanilla extract and stir or whisk lightly unitl the butter is melted and everything is blended well.
- Let it cool for 5 minutes, then stir again and pour it into your crust.
- Place in the refrigerator with a pie pan lid or covered tightly in plastic wrap for 4 hours (or more ... overnight if possible to let the flavors intensify)
- When ready, add whipped topping and any garnishments, such as lime zest or lime slices.
Make the Whipped Topping (unless using pre-made)
- While you're making the filling, place your mixing bowl in the refrigerator and beaters in the freezer. COLD is important.
- Open your already chilled can of full fat coconut milk and scoop out at least 3/4 cup of the cold, solid part, trying not to get any of the liquid. If the can has 1 cup of this, use it. If it has less (sometimes happens) you'll have to open up a second can, unfortunately.
- Place everything in your cold mixing bowl and beat on high until whipped and fluffy. Use it to top your cold pie (once it's ready to serve or eat). You can store the topping in the refrigerator if your pie isn't ready yet.
Notes
© Kitchen Gone Rogue. www.kitchengonerogue.com
Nutrition
Calories: 500kcalCarbohydrates: 59gProtein: 4gFat: 29gSaturated Fat: 15gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 2gCholesterol: 78mgSodium: 221mgPotassium: 214mgFiber: 2gSugar: 44gVitamin A: 112IUVitamin C: 7mgCalcium: 36mgIron: 2mg
Tried this recipe?Let us know how it was!
