Dairy Free Key Lime Pie
Summertime is here, and who doesn’t love a good ‘ol key lime pie for dessert as the days swelter? Surprise your dairy free friends with this delightfully creamy Dairy Free Key Lime Pie! It’s so good that folks who aren’t dairy free enjoy it, too!
Once upon a time, I baked a fateful pie with my dad and sister.
It has become the stuff of legend in our family because while our hearts were in the right place, we forgot an integral ingredient.
My mom adores Key Lime Pie, and we were dead set to serve a homemade one to her one Mother’s Day when I was young. The pie itself looked incredible when it came out of the oven, and we were all thrilled with the results and so proud of ourselves… until the first bite was taken.
That’s when we realized that we didn’t add sugar to the pie filling.
It was all kinds of unfortunate, and I was off Key Lime Pie for years.
And then, I baked my first Key Lime Pie with sugar a few years back and realized that it’s darn good. And then I learned I was lactose intolerant, and my dreams of Key Lime Pie died because this pie is normally full of dairy… from the crust to the filling to the topping.
So this summer, I whipped up a dairy free version of one of my favorite summertime pies. It’s delicious.
Dairy Free Key Lime Pie
Summertime is here, and who doesn’t love a good ‘ol key lime pie for dessert as the days swelter? Surprise your dairy free friends with this delightfully creamy Dairy Free Key Lime Pie! It’s so good that folks who aren’t dairy free enjoy it, too!
Ingredients
Cashew Cream
- 1 cup cashews, raw and unsalted
- 7 tablespoons lime juice, freshly squeezed
- 3 tablespoons maple syrup
- ¼ cup water
Graham Cracker Crust
- 9 sheets Graham crackers, crumbled (about 1 1/3 cups)
- 1/3 cup coconut oil, melted
- 2 tablespoons granulated sugar
Key Lime Filling
- ½ cup key lime juice, , freshly squeezed
- 1 ½ cups cashew cream, recipe above
- ¾ cup granulated sugar
- 4 egg yolks
- 1 tablespoon lime zest
Coconut Whipped Cream
- 14 oz. coconut cream, chilled
- ½ tablespoon lime juice
- ¼ cup powdered sugar
Instructions
Make the Cashew Cream
- In a large glass bowl, measure out the cashews.
- Pour water over the cashews, making sure to completely cover them. (I like to add 1-2" above the cashews because they will soak up some of the water.)
- Soak the cashews for 2+ hours.
- When the cashews have soaked, drain, and set the cashews aside.
- In a blender, combine the soaked (and drained) cashews, lime juice, maple syrup and water.
- Blend until smooth, then set aside.
Make the Graham Cracker Crust
- Preheat the oven to 350°F. Grease a pie dish, and set aside.
- In a large bowl, mix together the Graham cracker crumbs and sugar. Stir in the melted coconut oil.
- Press the mixture into the prepared pie dish, and press firmly to form a crust.
- When the crust is evenly distributed, pop into the oven and bake for 20 minutes, or until the crust has firmed and set.
- Let cool, and set aside.
Make the Coconut Whipped Cream
- In a cold glass bowl, whip together the coconut cream, lime juice and powdered sugar with a hand mixer or a stand mixer.
- Beat until soft peaks form, then cover with plastic wrap, and chill until ready to use.
Make the Filling + Bake the Pie
- In a large bowl, whisk together the lime juice, cashew cream and granulated sugar. Add the egg yolks and the lime zest, mixing until combined.
- Pour the filling into the pre-baked pie crust, then transfer into the preheated oven, baking for 60 minutes, or until the filling is firm.
- Cool the pie to room temperature, then cover with plastic wrap and chill for at least 2 hours.
- Enjoy the pie cold with Coconut Whipped Cream!
Nutrition Information:
Yield:
8 slicesServing Size:
1Amount Per Serving: Calories: 741Total Fat: 42gSaturated Fat: 21gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 96mgSodium: 377mgCarbohydrates: 87gFiber: 2gSugar: 62gProtein: 10g
Nutrition facts are an estimate and not guaranteed to be accurate.
This recipe first appeared on My Cooking Spot, where I was a contributor.
