Dairy Free Key Lime Pie

Ingredients

1 tablespoon Lime Zest
1/2 cup Lime Juice, Preferably Key Lime Juice
1/2 cup Coconut Oil
1/4 cup Earth Balance Butter (vegan)
1 tablespoon Vanilla Extract
2 teaspoons Unflavored Gelatin
Crust
1 3/4 cups Kinnikinnick Gluten Free Graham Style Crumbs
3 tablespoons Earth Balance Butter, Melted
3 tablespoons Agave Nectar

Preparation

1
Start by making the crust: 1. You can follow the directions on the box (which uses sugar) or:
2
Mix all crust ingredients in a medium sized bowl then press mixture into the bottom and sides of a 8 or 9 inch pie pan. Place uncovered in freezer while you make the filling. It should be set by the time you’re ready to use it.
3
In a double boiler (or a pan of boiling water with a stainless steel bowl on top) whisk together the eggs and agave nectar over medium-low heat. Then, zest a lime with a microplane zester and whisk that in as well.
4
Add the coconut oil…
5
Then the lime juice and butter… and continue whisking until completely melted. I know it’s tempting to turn up the heat, but you don’t want the eggs to curdle so just keep whisking.
6
Now that everything has melted, turn it up to medium heat and keep whisking until it has thickened and acts like it’s going to boil- about 3-5 minutes (If your eggs do start to curdle you can always strain it, but you shouldn’t have that problem).
7
Remove from heat and whisk in the vanilla.
8
In a small bowl, mix together the water and gelatin. Microwave for 30 seconds, or until it starts to boil. Stir until completely dissolved.
9
Whisk the gelatin into your key lime pie filling.
10
Remove set crust from freezer and pour the filling into the crust.
11
Place uncovered in refrigerator at least 2 hours, or until set

 



About

This dairy free key lime pie is one of my absolute favorite pies and this recipe is just as good as any other milk-filled pie. Hope you enjoy it too!

Yield:

4.0 servings

Added:

Monday, April 25, 2011 - 6:44am

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