Tasty Tuesday: Delicious Vegan Key Lime Pie in Two Easy Steps

Posted on August 17, 2010

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Our lime tree this year has been overly abundant.  It looks like we are now down to about 30 limes from an initial 98, and there is still fruit on the tree!  I plan to share some healthy citrus snack ideas on Thin Thursday this week, so stay tuned for that.  As for Tasty Tuesday, well, I have found the easiest, tastiest vegan key lime pie to share with you today.  Using the limes off my tree in place of key limes, this pie seriously made my mouth melt.

Most of the key lime pie recipes I came across called for processed vegan cream cheese or other ingredients that I was really hoping to avoid.  Then I found Eat Air’s post on Cooking with PETA’s recipe.  I changed a couple of things (adding more lime juice particularly), whisked the 5 ingredients in a pot, and voila, one of the best pies I have ever tasted!

For the pie crust, I used a prepared store-bought graham cracker crust.  If you would like to make your own pie crust, crush graham crackers and mix with a little melted vegan butter.  Press the mixture into the bottom of a pie plate and chill until set.

Vegan Key Lime Pie

  • ½ cup lime juice
  • 2 ½ cup organic unsweetened soy milk
  • 1 cup sugar (or substitute with agave or xylitol)
  • 5 Tbsp cornstarch
  • Zest of 3 limes

Bring all ingredients to a slow boil on medium heat, whisking constantly until thick and creamy.  You want a consistency of pudding.  Remove from heat and allow to cool for 5 minutes.   Pour into pie crust and chill until set.  (If you are like me and want to try it NOW, place in freezer and set timer for 22 minutes).