My grand-daughter and I made this for my daughter that LOVES key lime pie but can not eat eggs or dairy or gluten. Can you even imagine a key lime pie without these things?? We have experimented with a few recipes but this one is getting very close to hitting the mark. One major change is it’s best when served more as a frozen pie. hmmmmm.. Key lime ice cream. Actually, NOT BAD!!! Do you need to use key limes? NO! Regular limes are just fine! You do need to chill your vegan condensed milks over night before making this recipe so think ahead. (I found dairy free condensed milk in Walmart. It was coconut condensed milk. It was found with the regular condensed milks. Who knew?) A true friend, going forward with recipes that you need to thicken a bit, is Xanthan gum. It’s found in the baking aisle and in a bag, not a spice jar. It only takes 1/4-1/2 tsp to thicken something and does not affect the taste. Refrigerate your vegan condensed milk and your vegan coconut cream…
side note: I found a gluten free, prepared, graham cracker crust at Jungle Jim’s (Ohio) . I have also ordered Gluten free crumbs from Amazon and made my own. 1/14 c. crumbs, 1 cube melted dairy free butter, 1 tsp vanilla, 1/4 c. powdered sugar. Mix together and press into a pie pan. Bake at 350 for 8 minutes. Cool completely before filling.
In a bowl:
combine your vegan condensed chilled milk (this is separated into 2 parts.. super thick and water looking liquid. you need only the solid part! Be careful scooping it out!)
1/2 c. lime jusice
2 Tbl lime zest
1/2 c. agave nectar
Put this back in the frig till you are ready to fold into the coconut cream.
When you open the coconut cream, it will be very thick (solid) cream on the top. scoop this out carefully and throw away any liquid. With a mixer, beat this cream for 5 minutes…add Xanthan gum (1/2 tsp) to help stiffen.
Fold together the two mixes..coconut milk and coconut cream..add a couple drops of green food color and pour into a grahm cracker crust.
Put in Freezer to set up and then transfer to frig. If your pie stays a little looser than you’d like, keep it as a frozen pie. It’s really delicious!!!
side note: With the Xanthan gum, my pie set up beautifully. You still have to put it in the freezer initially to set the pie but then can be stored in the frig. By making the pie crust the day before, it was easy to throw together the filling the next day. I would take this to 5 spoons if you are using a premade crust or prepared your crust the day before.
