Key lime pie
vegan, gluten- free, refined sugar-free, nut-free
Equipment
- 1 20 cm/8 inch pie mold with removable bottom
Ingredients
Ingredients for the crust
- 150 grams /1 1/4 cup oat flour
- oz shredded coconut shredded coconut
- 50 grams /1/4 cup coconu oil, melted
- 2 tbsp /40g agave syrup
- 1/2 tsp vanilla bean paste
- 1/4 tsp rose salt
Ingredients for the filling
- 200 grams /7oz coconut cream
- 1/2 cup/100 ml lime juice, freshly squeezed and passed through a sieve
- 5 tbsp /100g agave or maple syrup
- 1 cup/220g dairy free milk
- 1 tbsp/20 g corn starch
- 1 tsp agar powder
- 1 tsp pandan leaf powder
Instructions
Make the crust
- Place oat flour, shredded coconut and salt into a food processor and pulse until fine and well combined.
- Add the rest of the ingredients and pulse until a sticky dough forms.Firmly press the dough into a 25cm pie mold and place in the refrigerator whilst making the filling.
Make the filling
- Place the coconut cream, lime juice and agave into a small saucepan and heat over a medium heat.
- Dissolve the corn starch into the dairy-free milk and add to the saucepan.Whisk to combine.
- Add the agar powder and pandan leaf powder (if using).Bring the mixture to a boil, whisking continuously.
- When the mixture starts to thicken, remove from heat and let cool down a little.
- Pour the mixture over the pie base and let cool down completely before placing in the refrigerator to set.
- Refrigerate overnight or for at least 3 hours.