vegan key lime pie (gluten-free)

Vegan Key Lime Pie (gluten-free)

This vegan Key Lime Pie is delicious, gluten-free and refined sugar-free. It makes a perfect delightful dessert that is healthy, refreshing and easy to make.
4 from 2 votes
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Course: Breakfast, Dessert, Kleinigkeit, Nachspeise, Snack, Snacks
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 8 slices
Author: Bianca Zapatka

Ingredients

Pie Crust:

  • 1 1/4 cup gluten-free oats (115 g)
  • 3/4 cup ground almonds (or almond meal or sub regular (gluten-free) flour) (75 g)
  • 1/4 cup coconut oil (60 ml) melted
  • 3 tbsp agave syrup or coconut syrup
  • pinch of salt

Key Lime Filling:

  • 1 can coconut milk (400 ml) full-fat
  • 1/3 cup fresh lime juice (80 ml)
  • 2 tbsp cornstarch
  • 1/2 tsp agar-agar (or sub 1 tbsp more cornstarch)
  • 1/4 cup rice syrup (or sub maple or agave or regular sugar) (80 g)
  • 1 tsp vanilla extract
  • 1/2 tsp matcha powder (optional)

Instructions

Pie Crust:

  • Preheat the oven to 180℃ (355℉). Grease a 8-inch tart tin (20 cm) with coconut oil.
  • In a blender or food processor, add oats and almonds. Process until finely ground.
  • Add coconut oil, agave syrup and a pinch of salt. Mix until just combined to form a ball. (If it is still too crumbly, add a bit more oil/ agave syrup).
  • Press down the mixture into the button and sides of your greased tart tin with your fingers.
  • Bake for 20 minutes, or until golden-brown. Let the tart cool completely afterwards.

Key Lime Filling:

  • Heat up coconut milk in a saucepan.
  • In a cup, add lime juice and cornstarch. Mix until dissolved.
  • Next add it to the hot coconut milk along with agar-agar, rice syrup, vanilla (and matcha if desired). Stir the mixture constantly until it begins to cook and thicken. Keep stirring and cook for approx. 1 minute more.
  • Then Remove from the heat and set aside. Allow to cool down until room temperature.
  • Pour the key lime filling into your prepared tart.
  • Let set in the fridge for at least 3 hours (or overnight) to firm up.
  • Decorate your tart with lime or lemon slices and red currants or other fruits/ berries before serving, if you like.
  • Enjoy!

Notes

  • You can store this Pie in the fridge for up to 1 week. Please do not freeze it because it will alter the texture into spongy.
  • You can vary the recipe by using any other fruit juice you like instead of lime juice.
Did you make this recipe?Mention @biancazapatka or tag #biancazapatka!