Key Lime Pie (Vegan, Gluten Free)

sweetened condensed milk

🥗Healthier: coconut milk + sugar

💰Cheaper: evaporated milk + sugar

Coconut milk offers a lighter option while maintaining sweetness.

key lime juice

🥗Healthier: regular lime juice

💰Cheaper: bottled lime juice

Regular lime juice is more accessible and less expensive.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds flavor and is dairy-free.

whipped cream

🥗Healthier: Greek yogurt

💰Cheaper: cool whip

Greek yogurt reduces calories while adding creaminess.

Place graham crackers in a food processor and pulse until ground to make 1.5 cups of crumbs.

In a bowl, mix graham cracker crumbs with 1/4 cup sugar.

Add 1/3 cup melted vegan butter to the mixture and combine.

Press the mixture into the bottom and sides of a pie dish sprayed with oil.

Bake the crust at 350°F for 15 minutes.

Scoop out the thick part of 2 cans of chilled coconut milk into a saucepan.

Dissolve 2 heaping tablespoons of kuzu in some leftover coconut milk liquid.

Add 1.5 cups of agave and 1/2 cup key lime juice to the coconut cream and heat over medium until dissolved and boiling.

Lower the heat and whisk in the kuzu mixture and 2 teaspoons of agar agar powder until thickened.

In a food processor, blend 2 avocados with the coconut cream mixture until smooth.

Pour the filling into the baked crust and smooth the top with a knife.

Chill until set, preferably overnight.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens