Easy Vegan Key Lime Pie (Print-Friendly Version)

Zesty vegan key lime dessert with smooth filling and a crisp graham cracker crust; creamy, tangy, and refreshing.

# What You’ll Need to Make This:

→ Graham cracker crust

01 - 190 g vegan graham crackers (13-15 crackers or approximately 175 g of crumbs)
02 - 2 tablespoons vegan light brown sugar
03 - 50 g vegan butter (such as Earth Balance)

→ Key lime filling

04 - 3 cans (210 g each) sweetened condensed coconut milk
05 - 180 ml plain, unsweetened non-dairy Greek yogurt (such as almond milk Greek style)
06 - 135 ml Key lime juice
07 - 30 g cornstarch
08 - 1 pinch ground turmeric (optional, for color)

# How to Prepare:

01 - Set oven temperature to 190°C.
02 - Process vegan graham crackers in a blender or food processor until fine crumbs form. Transfer to a large bowl and add light brown sugar. Mix until homogeneous.
03 - Melt vegan butter in a small saucepan over medium-low heat and pour over crumb mixture. Stir until all crumbs are fully moistened.
04 - Press the crumb mixture evenly into the base and up the sides of a 23-cm pie pan or tart pan. Use a flat-bottom glass or fingers to ensure compactness and even thickness.
05 - Place pan on a tray and bake for 10 minutes. Remove and cool completely on a wire rack.
06 - In a saucepan without heat, whisk together sweetened condensed coconut milk, non-dairy Greek yogurt, and Key lime juice until smooth. Add cornstarch and optional turmeric; whisk thoroughly to eliminate lumps.
07 - Bring mixture to a gentle boil over medium heat, stirring constantly. After 8-10 minutes, when bubbling begins, continue to stir for an additional minute until slightly thickened. Remove from heat. If clumps are present, strain through a metal sieve.
08 - Pour the hot filling into the cooled crust. Smooth the surface with an offset spatula or knife.
09 - Allow to cool at room temperature for 30 minutes. Refrigerate for approximately 3 hours, or until the filling is firm.
10 - Top with vegan whipped cream if desired. Slice and serve chilled.

# Extra Tips:

01 - Different brands of sweetened condensed coconut milk can affect sweetness and consistency; check specific recommendations before use.
02 - For optimal texture, enjoy within 1-2 days of preparing the crust. Store covered in the refrigerator up to 3 days or freeze for longer-term storage.

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