Where’s the limes in this vegan key lime pie?
Everywhere! Except they’re often not key limes despite the name! The problem is key limes are hard to come by & exceedingly fiddly to deal with. They do have a more aromatic flavour though – so sure – if you can find some – use them. But don’t bust a gut over it if you can’t – just use ordinary limes. I guarantee no-one will notice.
I’ve gone for a baked base here but you can just chill if you like!
The base I’ve used is very healthy as they go. You’ve got almonds, dates, hulled hemp seeds, and organic oat biscuits – loads of texture & fiber. I’ve used a mix of organic cold pressed coconut oil & plant based hard butter to bind it – to keep the fats on the good side. Because they’re solid fats you can chill it instead if you like. Cooking does give great texture though and the dates really come through in the taste dept.
Many versions of vegan key lime pie use way too much fat – not this one!
To avoid that, I’ve used a mix of soaked cashews and silken tofu to give the basic ballast & body. Then I added some coconut milk & coconut cream – with a little agar agar to fix the body issue. That way no eggs required – which avoids cholesterol etc. Overall, this gives a nice structure – but it’s still on the mousse side of the aisle. It will be easily sliceable but with a soft mouthfeel – it will also be far healthier than average. This recipe is similar to my vegan cheesecake recipe – but it’s not baked so has a different mouthfeel.
Make it sweet – not over-sweet – just enough to balance the lime!
So there’s already plenty of sweetness to the base with the dates & biscuits. Then it’s just a case of getting the crust to complement the filling. The sweetener here is agave syrup – I’ve used the bare minimum that one can get away with. Loads of lime juice & lime zest completes the picture with a little matcha tea powder to complete the profile. This vegan key lime pie really is a must! If you like this style of recipe why not try my vegan pumpkin pie or vegan cheesecake recipes! Going a bit further away from these there’s also pecan pie which I love with some ice cream or vegan mascarpone!
Zeroing in on the perfect consistency for a vegan key lime pie
This type of dessert based on the lime juice coagulating the egg yolks is tricky to get absolutely right as a vegan dessert. But it is possible with a a little trial and error. For the sake of completeness, I’ve listed my 3 versions below. Version one is the final totally successful end result. No 2 is the first attempt which whilst successful was a little under set, whilst number 3 was the intermediate step. This key lime pie was a little too close to cheesecake territory & was just on the over-firm side. They were all good though, and the tweaks are small, but the final version gets it bang on. Do let me know what you think!
Some surprising nutritional elements to this recipe
Most desserts are nutrition free calorie bombs that spike you blood sugar levels. They do this whilst not giving you any or very little positive nutrition. It has been pointed out many times that adding calories and low nutrition items actually act as an “anti-nutrient”. This is because the body has to use some of it’s nutrients up in the process of dealing with the so called “food”. This vegan key lime pie dessert is definitely in positive nutrition territory, with plenty of natural plant fibre & protein, plus a healthy dose of micronutrients. See recipe for the details.
Vegan Key Lime Pie - the final version
a baked or chilled crust made of wholesome ingredients, with a filling of cashews, silken tofu, coconut milk/cream & matcha tea - plus of course lime juice.
Ingredients
Equipment
Method
Making the biscuit base of the key lime pie
- Before commencing the biscuit base - you should either have soaked the cashews the night before in water OR poured plenty of boiling water on them at least 30 minutes before you will need them for the second section of the recipe.
- Slice each date into 3 or 4 slivers and then chop accross 4 or 5 times into quite small pieces.
- Break around 5 of the biscuits up roughly into quarters and add to the food processer and blitz until the dates are fairly finely chopped. do this before adding the rest of the biscuits. If you don't then the dates don't get finely chopped enough.
- Then add the rest of the biscuits also broken into 4 pieces and blend until reasonably fine crumbs. Also add the cinnamon at this point or you may forget it!
- Lastly, add the hemp seeds and ground almonds and continue processing for a a short while - not super long as the biscuits should already be fine enough - so just enough to incorporate the hemp and almonds. Alternatively, if you can't be bothered to do it in stages, just chuck everything in and blitz the hell out of it!
- Meanwhile add the coconut oil and vegan butter to a smallish pan on a lowish heat. When it's all melted, turn the heat off, and add the biscuit, & seed etc mixture to the pan and stir well so the fat is evenly distributed.
- Brush the bottom of the loose base flan case with soft margarine and use that to fix the paper liner in place, and then tip in the biscuit mixture.
- Roughly spread the mixture so it slopes up the sides in a roughly concave shape. reasonably thin in the centre, and quite thick at the sides.
- Use the bottom of a cylindrical glass or other smooth object to spread the base and walls evenly so that the thichness is pretty even. Then either compact very well, and freeze or else bake at 170°C Fan for 10 minutes. Take out and cool while you do the next bit. I can't guarantee how well it will hold together if you don't bake it. You may need to add a little extra solid plant butter. If I try that method I will update the recipe to say.
Making and adding the filling to the key lime pie.
- Weigh into a food processor all the wet ingredients except the agar agar & coconut milk - so that's matcha tea, silken tofu, soaked cashews, coconut cream, agave syrup, lime juice, lime zest
- Blend super well - it's probably even better in a blender - but I haven't tried that method yet. I'll amend the recipe when I've done so.
- Meanwhile add the coconut milk to a small pan and add in the agar agar and whisk. It's important to be super accurate with the agar agar as it's a very potent gelling agent, and you don't want it to be too gelled or it will be gummy and not have the right mouthfeel.
- Bring to the boil and simmer gently stirring continuously for 1 to 2 minutes to activate the agar agar.
- the base wants to be nicely cooled (or frozen) for the next step - add the activated agar agar and add directly to the now well blended filling mixture. You may wish to check the consistency of the mixture (that it's smooth enough) before commencing the heating of the agar agar mixture.
- When both are ready - quickly add the agar agar & coconut milk mixture to the blender/food processor & run enough to mix well - but not too long. Then pour all of it into the waiting crust. It should be just about level with the top of the crust/tin edge. Be sure to do this as quickly and smoothly as possible as it does set quite quickly. Give it a little shake to level it.
- Grate some more lime zest - on top of the mixture - it will settle nicely but stay on top without sinking in. I don't recommend grating and sprinkling as it's not very even - grate it directly onto the pie.
- Carefully place the pie in a very cold fridge - preferably 2°C to chill down overnight - it really does take that long to build up the proper texture - which should be a firm mousse style of texture. Not over firm, but not sloppy either. Then carefully remove the pie from the tin by pushing up the loose base with a ramekin or other low circular object and once removed cut with a very sharp knife. It definitely shouldn't have the texture of a cheesecake - it's in between a soft mouse and a well set cheesecake - but closer to the mousse!
Notes
- This works really well, and sets well, but I've made a couple of suggestions of tweaks I'm going to make to see if I can get it even better - that I've now incorporated into the recipe.
- That is reducing the tofu a little,from 200g back down to 175 - now done
- increasing the coconut milk a little, up from 125g to 150g where it was originally - now done.
- increasing the lime juice marginally from 100g to 120g
- possibly increasing the agar agar to make up for the extra liquidity, but I will try it with the original 1 teasp first. Stuck with the one teaspoon - the other tweaks fixed it.
- It's impossible to use all the lime zest and the juice. You'll nearly always end up with some lime juice and at least one zested but un-juiced lime. It's fine if you're going to make another one soon - just keep in the fridge. But an alternative is to juice them and use in my hummus recipe or juice and freeze in ice cube makers. 25g per cube approx!
Tried this recipe?
Let us know how it was!
Vegan Key Lime Pie - initial original version
a baked or chilled crust made of wholesome ingredients, with a filling of cashews, silken tofu, coconut milk/cream & matcha tea - plus of course lime juice.
Ingredients
Equipment
Method
Making the biscuit base of the key lime pie
- Before commencing the biscuit base - you should either have soaked the cashews the night before in water OR poured plenty of boiling water on them at least 30 minutes before you will need them for the second section of the recipe.
- Break the biscuits up roughly into quarters and add to the food processer
- Slice each date into 3 or 4 slivers and then chop accross 4 or 5 times into quite small pieces.
- Add the hemp seeds and ground almonds
- Run the food processor until they are well broken up and you can't see the pieces of date.
- Add the coconut oil and vegan butter to a smallish pan on a lowish heat. When it's all melted, add the biscuit, & seed etc mixture to the pan and stir well so the fat is evenly distributed.
- Brush the bottom of the loose base flan case with soft margarine and use that to fix the paper liner in place, and then tip in the biscuit mixture.
- Roughly spread the mixture so it slopes up the sides in a roughly concave shape. reasonably thin in the centre, and quite thick at the sides.
- Use the bottom of a cylindrical glass or other smooth object to spread the base and walls evenly so that the thichness is pretty even. Then either compact very well, and freeze or else bake at 170°C Fan for 10 minutes. Take out and cool while you do the next bit. I can't guarantee how well it will hold together if you don't bake it. You may need to add a little extra solid plant butter. If I try that method I will update the recipe to say.
Making and adding the filling to the key lime pie.
- Weigh into a food processor all the wet ingredients except the agar agar & coconut milk - so that's matcha tea, silken tofu, soaked cashews, coconut cream, agave syrup, lime juice, lime zest
- Blend super well - it's probably even better in a blender - but I haven't tried that method yet. I'll amend the recipe when I've done so.
- Meanwhile add the coconut milk to a small pan and add in the agar agar and whisk. It's important to be super accurate with the agar agar as it's a very potent gelling agent, and you don't want it to be too gelled or it will be gummy and not have the right mouthfeel.
- Bring to the boil and simmer gently stirring continuously for 1 to 2 minutes to activate the agar agar.
- the base wants to be nicely cooled (or frozen) for the next step - add the activated agar agar and add directly to the now well blended filling mixture. You may wish to check the consistency of the mixture (that it's smooth enough) before commencing the heating of the agar agar mixture.
- When both are ready - quickly add the agar agar & coconut milk mixture to the blender/food processor & run enough to mix well - but not too long. Then pour all of it into the waiting crust. It should be just about level with the top of the crust/tin edge.
- Sprinkle some more lime zest - on top of the mixture - it will settle nicely but stay on top without sinking in.
- Careflully place the pie in a very cold fridge - preferably 2°C to chill down overnight - it really does take that long to build up the proper texture - which should be a firm mousse style of texture. Not over firm, but not sloppy either. Then carefully remove the pie from the tin by pushing up the loose base with a ramekin or other low circular object and once removed cut with a very sharp knife.
Notes
- This works really well, and sets well, but I've made a couple of suggestions of tweaks I'm going to make to see if I can get it even better.
- That is reducing the tofu a little,from 200g back down to 175
- increasing the coconut milk a little, from 125g to 150g
- increasing the lime juice marginally from 100g to 120g
- possibly increasing the agar agar to make up for the extra liquidity, but I will try it with the original 1 teasp first.
Tried this recipe?
Let us know how it was!Vegan Key Lime Pie - middle or second version
a baked or chilled crust made of wholesome ingredients, with a filling of cashews, silken tofu, coconut milk/cream & matcha tea - plus of course lime juice.
Ingredients
Equipment
Method
Making the biscuit base of the key lime pie
- Before commencing the biscuit base - you should either have soaked the cashews the night before in water OR poured plenty of boiling water on them at least 30 minutes before you will need them for the second section of the recipe.
- Break the biscuits up roughly into quarters and add to the food processer
- Slice each date into 3 or 4 slivers and then chop accross 4 or 5 times into quite small pieces.
- Add the hemp seeds and ground almonds
- Run the food processor until they are well broken up and you can't see the pieces of date.
- Add the coconut oil and vegan butter to a smallish pan on a lowish heat. When it's all melted, add the biscuit, & seed etc mixture to the pan and stir well so the fat is evenly distributed.
- Brush the bottom of the loose base flan case with soft margarine and use that to fix the paper liner in place, and then tip in the biscuit mixture.
- Roughly spread the mixture so it slopes up the sides in a roughly concave shape. reasonably thin in the centre, and quite thick at the sides.
- Use the bottom of a cylindrical glass or other smooth object to spread the base and walls evenly so that the thichness is pretty even. Then either compact very well, and freeze or else bake at 170°C Fan for 10 minutes. Take out and cool while you do the next bit. I can't guarantee how well it will hold together if you don't bake it. You may need to add a little extra solid plant butter. If I try that method I will update the recipe to say.
Making and adding the filling to the key lime pie.
- Weigh into a food processor all the wet ingredients except the agar agar & coconut milk - so that's matcha tea, silken tofu, soaked cashews, coconut cream, agave syrup, lime juice, lime zest
- Blend super well - it's probably even better in a blender - but I haven't tried that method yet. I'll amend the recipe when I've done so.
- Meanwhile add the coconut milk to a small pan and add in the agar agar and whisk. It's important to be super accurate with the agar agar as it's a very potent gelling agent, and you don't want it to be too gelled or it will be gummy and not have the right mouthfeel.
- Bring to the boil and simmer gently stirring continuously for 1 to 2 minutes to activate the agar agar.
- the base wants to be nicely cooled (or frozen) for the next step - add the activated agar agar and add directly to the now well blended filling mixture. You may wish to check the consistency of the mixture (that it's smooth enough) before commencing the heating of the agar agar mixture.
- When both are ready - quickly add the agar agar & coconut milk mixture to the blender/food processor & run enough to mix well - but not too long. Then pour all of it into the waiting crust. It should be just about level with the top of the crust/tin edge.
- Sprinkle some more lime zest - on top of the mixture - it will settle nicely but stay on top without sinking in.
- Careflully place the pie in a very cold fridge - preferably 2°C to chill down overnight - it really does take that long to build up the proper texture - which should be a firm mousse style of texture. Not over firm, but not sloppy either. Then carefully remove the pie from the tin by pushing up the loose base with a ramekin or other low circular object and once removed cut with a very sharp knife.
Notes
- This works really well, and sets well, but I've made a couple of suggestions of tweaks I'm going to make to see if I can get it even better.
- That is reducing the tofu a little,from 200g back down to 175
- increasing the coconut milk a little, from 125g to 150g
- increasing the lime juice marginally from 100g to 120g
- possibly increasing the agar agar to make up for the extra liquidity, but I will try it with the original 1 teasp first.
Tried this recipe?
Let us know how it was!
One Response
Mix well matcha and lime tase, refreshing and smooth, slight sweet but without being cloying, it’s nice with a cup of green tea to enjoy this delight vegan pie in the summer.