Key Lime Pie

Name: Key Lime Pie
Cook time: 45 min
Total time: 45 min
Yield: 10 servings
Cuisine: American
Ingredients: 1 cup Crust:; 1 cup gluten-free cookie crumbs; 3 tbsp. ground pecans; 2 tbsp. sugar; 1 tbsp. ground chia seed mixed with 4 tablespoons water; 1 package (350 g) coconut oil; 1 cup Filling:; 1 cup extra-firm silken tofu; ½ cup key lime juice; 1 cup canned full-fat coconut milk; 2 tbsp. coconut cream from the top of a can of full-fat coconut milk; ¼ cup confectioners sugar; 2 tbsp. teaspoons salt; 1 tsp. besan/chickpea flour; white rice flour; cornstarch; lime zest, plus more for topping

Preheat oven to 375°F.

Cook45 min
Total45 min
Serves10
LevelIntermediate

Dinner Dairy-Free Gluten-Free Vegan Vegetarian American

Ingredients

1 cup Crust:
1 cup gluten-free cookie crumbs
3 tbsp. ground pecans
2 tbsp. sugar
1 tbsp. ground chia seed mixed with 4 tablespoons water
1 package (350 g) coconut oil
1 cup Filling:
1 cup extra-firm silken tofu
½ cup key lime juice
1 cup canned full-fat coconut milk
2 tbsp. coconut cream from the top of a can of full-fat coconut milk
¼ cup confectioners sugar
2 tbsp. teaspoons salt
1 tsp. besan/chickpea flour
white rice flour
cornstarch
lime zest, plus more for topping

Method

Preheat oven to 375°F.
Mix together all the crust ingredients, in order given, and press into a standard-size pie pan.
In the bowl of a food processor, place the filling ingredients, pulsing a few times after each addition, until smooth. Be sure to scrape down sides as needed.
Pour the filling mixture into the crust and carefully transfer to the middle rack of your oven. Bake for 20 minutes. Reduce heat to 300°F and bake for an additional 40 to 45 minutes, until very lightly golden brown on edges. Let cool at room temperature and then chill in refrigerator overnight. Top with lime zest and Sweetened Whipped Coconut Cream. Store in airtight container in refrigerator for up to 2 days.