Vegan Key Lime Pie
Vegan Key Lime Pie

Vegan Key Lime Pie

Prep: 20 mins
Cook: 10 mins
Quite Easy
Serves: 16

Fresh and zesty this key lime pie is a perfect pudding – just as zingy and delicious as the non-vegan version!

If you don’t fancy making the aquafaba (which is the easy way to make vegan meringue) you can top the pie with plant based whipping cream or crème fraiche alternative instead.

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vegan speculoos biscuits, such as Biscoff

200g

Vegan butter alternative, such as Stork baking block

85g

For the filling:

Cornflour

6tbsp

Soya cream

250ml

Zest and juice 2 limes, plus 1 extra to decorate

Few drops green food colouring (optional)

For the aquafaba ‘whipped cream’:

Drained water from a 400g can chickpeas

Cream of tartar

½tsp

Icing sugar

4tbsp

Caster sugar

4tbsp

Vanilla extract or vanilla bean paste

1tbsp

You will also need:

20cm fluted loose bottomed flan tin, lightly greased

Step 1 of 6

Crush the biscuits in a blender or place the biscuits into a food bag and crush with a rolling pin.

Step 2 of 6

Vegan Key Lime Pie biscuit base

Melt the butter and mix into the biscuits and then tip the crumbs into the tin and push them against the sides and base of the tin to make the base.  Chill or freeze for 10 minutes until the base is set.

Step 3 of 6

Mix the cornflour with half the cream until it forms a smooth paste.  Gradually add the remaining cream then add the Carnation vegan, lime zest and juice. Beat until smooth.

Step 4 of 6

Vegan Key Lime Pie filling in a saucepan

Pour the creamy mixture into a non-stick pan and heat gently, whisking all the time until it comes up to the boil and thickens.  It will be very thick! Don’t worry! Transfer the mixture into a bowl and leave to cool for 5 minutes.  Beat a few small drops of food colouring into the mixture to add a touch of limey greenness if you like…

Step 5 of 6

Vegan Key Lime Pie filling being spread into the biscuit base

Spread the filling into the base and smooth over the top. Chill for 4 hours or overnight. 

Step 6 of 6

Vegan Key Lime Pie aquafaba topping whipped in a bowl

When ready to serve; make the aquafaba topping.  Drain the can of chickpeas into a bowl – tip the chickpea water into a large bowl with the cream of tartar and whisk with an electric hand mixer until the mixture is like meringue (this might take several minutes!).  Add the vanilla and while still whisking gradually add the sugars until you have light marshmallow-y clouds of meringue like mixture (again beat it really well until its really thick). Use to top the pie making little peaks as you go.  You can serve like this or if you have a blow torch you can caramelise the outside.

You can make a lemon pie really easily too – swap 2 limes for 1 lemon…

Look out for dairy free crème fraiche or plant based whipping cream which would also be great to top this pie if you don’t want to make the aquafaba meringue.

Have you tried making this delicious recipe yet?

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