Easy Vegan Key Lime Pie

When I need a dessert that feels both vibrant and indulgent but only takes a handful of ingredients this easy vegan key lime pie always comes to the rescue It delivers everything you want in a sweet tart creamy slice with a lush citrusy filling and a buttery crunchy cookie crust all completely free of dairy and eggs

First time I made this pie was for a summer potluck usually skeptical aunts were lining up for seconds and now every holiday someone requests it

Ingredients

• Biscoff cookies for the crust: provide a rich spiced base with hints of caramel Choose packages with whole unbroken cookies for easier processing
• Salted vegan butter: creates that essential buttery crunch in the crust Look for quality brands like Miyokos or Earth Balance
• Vegan sweetened condensed milk: makes the filling lusciously creamy and sweet Use coconut or oat based options depending on your preference
• Vegan heavy cream: adds even more richness to the filling Go for an unsweetened style if you have the choice
• Cornstarch or arrowroot starch: thickens the filling into a sliceable custard Opt for a fresh box for best results
• Key lime juice: brings brightness and a signature tang Freshly squeezed is wonderful but bottled works in a pinch as long as it is pure juice
• Key lime zest: intensifies the citrus aroma Use a microplane for finely grated zest
• Vegan whipped cream to decorate: makes each piece look irresistible Try coconut based tubs or whip your own with a bit of powdered sugar

Step-by-Step Instructions

Prep the Pan:

Grease a ten inch pie dish thoroughly ensuring every edge is coated then set it aside and measure out the ingredients so everything is ready when you start

Crush and Mix the Cookies:

Add biscoff cookies to a food processor Pulse until you have fine crumbly bits Pour in melted vegan butter and blend again until the mixture sticks together when pressed between your fingers

Form and Prebake the Crust:

Tip the cookie crumb mix into the prepared dish Use the bottom of a glass or measuring cup to tamp it flat and push the crust up the sides for an even thickness If using a nine inch dish you may have leftovers which are great for sprinkling over the top later

Bake the Crust:

Transfer the pan to a preheated oven at three hundred seventy five degrees and bake for ten minutes This toasts the crust slightly and locks it together Remove carefully and turn the oven down to three hundred fifty degrees

Make the Filling:

In a large bowl add vegan sweetened condensed milk If you see solidified coconut oil microwave it for a short burst until everything is melted and smooth Add heavy cream cornstarch key lime juice and zest Whisk thoroughly making sure there are zero lumps

Fill and Bake the Pie:

Pour your filling into the warm crust Level the top gently Set back in the oven for fifteen to eighteen minutes The center should look just set when gently wiggled but still have a bit of jiggle

Cool and Chill Completely:

Remove from oven and let cool on the counter until just warm Carefully transfer to the refrigerator to chill for at least four hours or ideally overnight which helps the pie set fully

Decorate and Serve:

For clean slices freeze the pie for ten minutes before serving Pipe or dollop vegan whipped cream on top Garnish with lime if you like Slice and savor that creamy citrusy bite

Pin

The tanginess of key lime juice is what makes this pie so lively and memorable My favorite part has always been zesting the limes with my kids who love sneaking a peak at the bright green curls and licking the whipped cream from the beaters It always feels like summer even in winter

Storage Tips

Store leftover pie covered tightly in the refrigerator for up to five days If making ahead you can freeze the whole pie before decorating with whipped cream When you want to serve allow it to thaw uncovered in the fridge for best slice texture Pie can also be sliced and wrapped individually before freezing great for an on the go sweet snack

Ingredient Substitutions

If you need the crust gluten free swap in vegan gluten free graham crackers or your favorite gluten free spiced cookie Arrowroot starch works just as well as cornstarch for thickening For a nut free version simply confirm all label ingredients avoid traces If you cannot find key limes regular fresh lime juice or quality bottled key lime juice will do in a pinch

Serving Suggestions

Top each wedge with extra lime zest for color and a sprinkle of cookie crumbs Serve cold Straight from the fridge is most refreshing but a quick chill in the freezer gives especially clean slices Try pairing with mixed berries or tropical fruit on the side for a fun brunch or party treat

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Cultural and Historical Context

Key lime pie is a staple dessert from Florida where the tiny tart key lime is celebrated for its noticeably fragrant flavor Traditional recipes use eggs and condensed milk but the vegan version recreates this magic using only plant based ingredients While the pie itself is now enjoyed globally the breezy citrus flavor always makes me dream of warm coastal days

Recipe FAQs

→ What makes the crust taste unique?

The crust uses Biscoff cookies, lending sweet spiced notes that complement the bright citrus filling wonderfully.

→ Can I use regular limes instead of key limes?

Yes, freshly squeezed regular lime juice works as a substitute, though key limes have a unique tartness.

→ How do I get the pie to set properly?

Baking the filling briefly and allowing several hours to chill ensures a firm, sliceable consistency.

→ Is there a gluten-free option?

Absolutely—swap Biscoff cookies for gluten-free vegan graham crackers or spiced cookies of your choice.

→ Can the pie be prepared ahead?

Yes, chilling overnight allows flavors to meld and ensures a perfectly set filling for easy slicing and serving.

→ What gives the filling its creamy texture?

Vegan sweetened condensed milk and heavy cream provide a smooth and luscious consistency to the filling.