Make a decadent, sweet and tart vegan key lime pie with a bought or homemade graham cracker crust, creamy coconut lime filling, and optional whipped cream!
In the cup of a blender, add all of the ingredients. Blend for 2 minutes or until completely smooth.
In a medium saucepan over medium low heat, heat the mixture until it thickens. Whisk continuously to prevent burning or sticking to the pot. If you see it starting to clump, lower the heat.
Once it is very thick, pour the mixture into the pie crust.
Level the mixture and place it in the refrigerator for at least 6 hours or overnight.
Optionally, top with vegan whipped cream and sprinkle some more lime zest.
Serve immedietey.
Notes
Avoid white pith: When zesting the limes, ensure you only zest the green part, avoiding the white pith as it’s incredibly bitter.
For the right set: Simmer the filling until it reaches a pudding-like texture, then chill it for at least 6 hours or overnight.
For more lime flavor: Either add more lime juice (but then you will need more cornstarch) or some lime extract drops.