Zesty Gluten-Free Vegan Key Lime Pie – A Refreshing Dessert
It all began with a craving for something tangy and sweet, a dessert that would tantalize the taste buds without weighing heavy on the conscience. As I gathered the ingredients—fresh key limes, creamy coconut milk, and the subtle sweetness of stevia—I knew I was on the brink of something special.
The process was a labor of love, each step carefully orchestrated to capture the essence of summer in every bite. From zesting the key limes to crafting the perfect gluten-free crust, every detail was infused with a sense of joy and anticipation.
A Truly Special Tangy Delight
The moment the Gluten-Free Vegan Key Lime Pie emerged, perfectly golden and tantalizingly fragrant, I knew I had created something truly special.
But it was when I took that first heavenly bite that I knew I had truly succeeded. The tangy lime filling danced on my tongue, perfectly complemented by the rich, chocolatey crunch of the gluten-free crust. Each bite was a symphony of flavors, a harmonious blend of tartness and sweetness that left me craving more.
As I savored each mouthful, I couldn’t help but feel a sense of satisfaction wash over me. This Gluten-Free Vegan Key Lime Pie was more than just a dessert—it was a celebration of summer, a tribute to the simple pleasures of life. As I shared it with friends and loved ones, watching their faces light up with delight, I knew that I had truly captured the essence of the season in every slice.
Chef’s Notes – Gluten-Free Vegan Key Lime Pie
- Use a lemon zester to zest the key limes and a citrus reamer to extract their juice. This ensures you get the maximum flavor from the limes.
- Opt for your preferred non-dairy milk, such as soy or almond, for the filling. For a nut-free option, oat milk works well too. Be sure to select unsweetened varieties to control the sweetness of the pie.
- After preparing the crust mixture, chill it in the freezer for at least 15 minutes before adding the filling. This step helps the crust firm up, making it easier to slice and serve.
- For the best results, refrigerate the pie for at least 2 hours after assembling to allow the filling to set properly. This ensures a perfect slice every time and enhances the flavors of the pie.
- This pie can be made a day in advance and stored in the refrigerator until ready to serve. It’s a convenient dessert option for entertaining or busy days when you need a refreshing treat ready to go.
Tangy Lime Delight Pie
Indulge in a zesty, gluten-free, and vegan Key Lime Pie that’s bursting with flavor. This delightful dessert is low in sugar and perfect for any occasion. Get ready to experience a tangy lime sensation in every bite!
8
servings25
minutes10
minutes280
kcal2
hours2
hours35
minutesKeep the screen of your device on
Ingredients
- Pie Crust
3 cups Gluten Free Rice Chex
4 tablespoons canola oil
3 tablespoons cocoa powder
1 teaspoon vanilla extract
1/8 teaspoon pure stevia extract powder
2 tablespoons water
- Filling
1 1/3 cups non-dairy milk (soy or almond)
3 tablespoons starch (corn or tapioca)
1 can (13.5 oz) full-fat coconut milk
1/4 teaspoon pure stevia extract powder
2/3 cup fresh key lime juice (approximately from 13 key limes)
1 tablespoon key lime zest
1 teaspoon vanilla extract
- Alternative Ingredients:
For nut-free option use oat milk instead of almond milk.
Agave nectar can be used as a substitute for stevia extract powder.
Directions
- Preparing the Lime zest and Juice: Use a lemon zester to zest the key limes. Cut the key limes in half and extract the juice using a citrus reamer.
- Making the Filling: Combine all filling ingredients in a saucepan and whisk together. Heat the saucepan over medium-high heat until it boils, stirring occasionally. Allow the mixture to cool to room temperature before pouring it into the pie crust.
- Preparing the Crust: Place the Gluten Free Rice Chex in a zip lock bag and crush them into fine crumbs. In a mixing bowl, combine the remaining crust ingredients. Mix well and coat the crushed cereal with the oil mixture. Transfer the crust into a greased pie dish and press it firmly on the sides and bottom. Chill the pie crust in the freezer for at least 15 minutes until firm.
- Assembling and Serving: Pour the prepared filling into the chilled pie crust. Refrigerate the pie for at least 2 hours until the filling sets. Serve the Gluten-Free Vegan Key Lime Pie cold for a refreshing treat.
Equipment
- lemon zester
- measuring cups and spoons
- citrus reamer
- 2-quart saucepan
- stainless steel whisk
- spatula
- medium mixing bowl
- knife
- cutting board
- 9” pie dish
Nutrition Facts
- Calories: 280kcal
- Carbohydrates: 25g
- Protein: 3g
- Fat: 19g
- Saturated Fat: 11g
- Cholesterol: 0mg
- Sodium: 90mg
- Potassium: 180mg
- Fiber: 2g
- Sugar: 5g
- Vitamin A: 0IU
- Vitamin C: 10mg
- Calcium: 4mg
- Iron: 10mg
FAQs – Gluten-Free Vegan Key Lime Pie
Can I use regular milk instead of non-dairy milk?
Yes, you can substitute non-dairy milk with regular milk if you don’t have dietary restrictions. However, using non-dairy milk keeps this recipe vegan-friendly.
What can I use if I don’t have key limes?
If you can’t find key limes, you can use regular limes as a substitute. While the flavor may vary slightly, it will still result in a delicious pie.
Can I make the pie crust ahead of time?
Absolutely! You can prepare the pie crust of this Gluten-Free Vegan Key Lime Pie ahead of time and store it in the freezer until you’re ready to assemble the pie. This makes the process more convenient, especially if you’re planning to serve the pie for a special occasion.
How do I know when the filling is ready?
The filling is ready when it has thickened and coats the back of a spoon. It should have a smooth consistency without any lumps. Be sure to stir it occasionally while it’s heating to prevent it from sticking to the bottom of the saucepan.
Can I freeze leftovers?
Yes, you can freeze any leftover slices of the Gluten-Free Vegan Key Lime Pie for later enjoyment. Wrap them tightly in plastic wrap or aluminum foil and store them in an airtight container in the freezer for up to one month. Thaw them in the refrigerator before serving.
