• Angelica Larsson

Key lime pie | Vegan | Raw | Gluten free | YouTube

Uppdaterat: 15 juni 2021

Hello my lovelies! Pie, pie, pies! That's what we are focusing on this month both sweet (obviously) and savoury. My co-worker Monica is an absolute sweetheart and while having a chat she mentioned she was going to make a key lime pie as we had spoken about it before and it had me curious of course as how it would turn out. Once we had the chance to catch up once more she lit up while taking about her great success with her pie and she happily shared her recipe. Although it wasn't vegan I of course had to try my hands on making it vegan and look what we have below, a vegan key lime pie.



You can follow along on my YouTube video.



What you need for pie crust:


1 1/4 dl (75g) almond flour

3 dl (1.2 cup) digestive cookies

1/2 dl (0.2 cup) coconut oil

1/2 dl (0.2 cup) agave syrup

A pinch of salt


What you need for filling:


7 1/2 dl (3 cups) cashews

2 1/2 dl (1 cup) heavy cream

1 1/2 dl (0.6 cup) agave syrup

2 tbsp coconut oil

1 tbsp vanilla sugar

A zest of 2 limes and the lime juice

A pinch of salt


What you need to make candied limes:


2 limes

2 dl (0.8 cup) water

2 dl (0.8 cup) sugar


Serves 8-10 people.


Let's begin with soaking our cashews in water for 1-2 hours.


Next preheat your oven to 180°C (355°F).


In a food processor add digestive cookies, almond flour, coconut oil (melted) and salt, blend until it looks well combined.


In a tart pan add the pie dough, shape and press it along the bottom and sides evenly. Pop into the middle of the oven for 10-15 minutes or until golden. Allow to cool completely.


Let's get to making our filling zest the limes, slice them in half and squeeze out the lime juice in a bowl set aside for now.


Drain the cashews and add them in a food processor along with heavy cream, agave syrup, coconut oil, vanilla sugar, lime zest and juice. Blend until it looks smooth and creamy. Don't over do it as the cashews would become greasy.


Pour the filling into the pie crust and place in the fridge over night allowing the key lime pie set.


The next day we will make our candied limes, preheat your oven to 100°C (200°F).


In order to create the candied lime I use my food processor to slice them thinly but you can of course do it with a knife, cut about 2-3 mm slices.


Now boil water and sugar in a pot once it turns translucent bring the heat down to medium high and add the lime slices, allow them to cook for 12-15 minutes.


Place a baking sheet on a wire rack and transfer the lime slices to the sheet and bake them in the middle of the oven for 25 minutes. Allow to cool completely.


Decorate the key lime pie with the candied limes and it's ready to serve.

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