Ingredients for Kick Butt Vegan Key Lime Pie
- Mori Nu Extra Firm Lite Tofu
- Soy Cream Cheese
- 1 cup key lime juice (about 10-12 limes)
- Lime Rind
- Vanilla Pudding Mix
- Lemon Pudding Mix
- Graham Cracker Pie Crust
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How to Make Kick Butt Vegan Key Lime Pie
- Prepare the graham cracker crust: In a food processor, pulse 1 ½ cups graham cracker crumbs, ¼ cup granulated sugar, and 6 tablespoons vegan butter (melted) until combined. Press the mixture into the bottom of a 9-inch pie plate. Refrigerate for at least 30 minutes.
- Make the key lime filling: In a large bowl, whisk together 1 (14-ounce) can full-fat coconut milk (refrigerated overnight), 1 cup key lime juice (about 10-12 limes), ¾ cup granulated sugar, and 2 tablespoons lime zest. Whisk until smooth and creamy. If the mixture is too thick, add a tablespoon of water or lime juice at a time to reach desired consistency.
- Pour the key lime filling over the chilled crust. Refrigerate for at least 4 hours, or preferably overnight, to allow the pie to set completely.
- Before serving, garnish with whipped coconut cream (optional) and lime zest for an extra touch of elegance.
- Slice and serve chilled. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
81g
Fat
7g
Carbs
10g
