Tools: Lemon zester or fine cheese grater, measuring cups and spoons, citrus reamer, 2-quart saucepan, stainless steal whisk, spatula, a medium mixing bowl, knife, cutting board, 9” pie dish
gluten-free dessert, key lime, low sugar, vegan dessert, vegan key lime pie
Servings: 8 servings
soy or almond
corn or tapioca
13.5 oz full fat coconut milk
pure stevia extract powder
fresh key lime juice
approximately from 13 key limes
key lime zest
Use the lemon zester to get the zest from key limes. Then cut the key limes in half and use a citrus reamer to collect all juice from key limes.
Whisk together all filling ingredients in a saucepan. Heat the saucepan over medium-high heat until it is boiling. Stir occasionally. Turn off the heat and let it cool to room temperature before pouring into the pie crust.
Meanwhile, place rice cereal in a large zip lock bag, use a rolling pin to crush the cereal until fine crumbs form.
In a mixing bowl, combine and mix the rest of the crust ingredients. Transfer the crushed cereal into the mixing bowl and mix well until the cereal is evenly coated with the oil mixture.
Transfer the crust into a lightly greased pie dish. Spread evenly on the sides and bottom. Press with hands to compact the crumbs. Place the pie crust in a freezer to chill for at least 15 minutes or until it is firm.
Pour the filling into the chilled pie crust. Refrigerate for at least 2 hours or until the filling is firm. Serve cold.