Oh, Martha? Is there anything you DON’T know? #teachmeyourways
Origins of Key Lime Pie
The exact origin of key lime pie and how it should be made are hotly debated topics. And we don’t claim to be experts. But from what we’ve read, there are several theories on its origin: The following recipe is our inspired, plant-based version of this creamy, tart pie.
Vegan Lime Pies
The thing is, I couldn’t find key limes anywhere in Kansas City! (BOOOO). So I subbed regular limes and you can, too. The only remaining ingredients are:
cashews agave nectar coconut milk + oil graham crackers vegan butter
That’s it! This is 7-ingredient vegan dessert perfection. And to keep it gluten free, simply sub gluten free cookies OR use a walnut-date crust, such as the one I used for my Simple Vegan Cheesecakes. Next time, I think I’ll go that route to mix things up (plus, it really can’t be beat). The only real pre-prep you have to do is soak cashews for 4 hours or overnight. The rest takes place in the food processor and blender, starting with the crust. The crust is simply 1 sleeve of graham crackers and 1/4 cup melted vegan butter (I use Earth Balance). Simply pulse the two together in a food processor and then press into muffin liners (or make a large pie and use a glass pie dish). Then use a small glass or the back of a spoon to press down and get a uniform top. Lastly, bake for 10 minutes to brown. Once you blend your filling until creamy and smooth it’s onto the crust and then into freezer. These don’t take but a couple hours to set up so the wrappers peel away easily for serving. Oh man, these turned out so good and have me aching for spring. They’re: CreamyTartSweetColdSatisfyingSlightly crisp from the graham cracker crust& A perfect light dessert You can either eat these straight from the freezer, or let them set out for 10-15 minutes to soften, which I preferred. Then they taste like true key lime pie! You’d never guess they were dairy- and egg-free. Enjoy!
