This vegan key lime pie is easy to make and includes just five ingredients and a convenient, pre-made pie crust. One of the best ingredients in it is the vegan cream cheese, which is rich and adds a traditional texture into the pie.
The Vegan Key Lime Difference
In this Vegan version of key lime pie, it incorporates just five ingredients other than the pie crust. Other recipes use ingredients such as cashews, agave nectar, coconut milk, and vegan butter. This one uses the does not use any of those, but uses vegan cream cheese for a creamy consistency that's easy to make, delicious and unforgettable.
- 2 8-ounce containers Tofutti Better than Cream Cheese (non-dairy cream cheese)
- 1 cup sugar
- 1 teaspoon of vanilla
- 1/4 cup of lime juice
- 2 tablespoons of cornstarch
- 1 pre-made pie crust
- Preheat the oven to 350 F.
- In a blender or food processor, combine all the ingredients (except the pie crust!) and process them until they are smooth and creamy. Pour the mixture into the pie crust.
- Bake the pie for 40 to 45 minutes. Allow it to cool. Chill the pie for at least four hours before serving to allow pie to set.
All About Key Lime Pie
This traditionally American dessert is otherwise made using egg yolks and sweetened condensed milk -- two ingredients that make it non-Vegan.
With a few simple substitutions, you can create a rich, creamy and fluffy key lime pie that tastes just as a great as the original and sticks to your Vegan diet.
Key lime pie got its origins in Key West, Florida, during the early 20th century. Historians say that some claims to the concoction came from William Curry, a ship salvager. It is reported that David L. Sloan discovered the recipe when he was looking into reports of a mansion that Curry built. Reports say that a woman named "Aunt Sally" created the pie; she was Curry's cook at the mansion. There have been several investigations into exactly who Sally was at the time. Regardless, it is believed that early versions of the pie did not include a crust. Wherever the recipe from the pie originally came from, the dessert remains a popular choice for people across the globe.
The pie was probably so popular on ships because it did not have to be cooked and therefore kept well when men were at sea for long periods of time. When lime and the sweetened condensed milk are combined, it "cooks" the pie. The eggs add more body to the mix, giving the filling its yellow color. The limes could also have been quite valuable for sailors at the time because it could prevent scurvy.
More Vegan Pie Recipes
Like making homemade vegan pies? Here are some more egg-free and dairy-free recipes to try: