This key lime pie is absolutely delicious. It’s sweet, super zingy and creamy. It’s a great dessert for sharing and wowing your guests. While it does take some time to make, it’s definitely worth the effort.
“Key lime pie” traditionally asks for key limes. However, key limes aren’t really available here in Australia and apparently are only easily found in Florida. So, while the name stays the same because the style of the pie reminds of key lime pie, the pie is actually made with regular limes.
The crust is made from ground digestive biscuits which are blind baked before adding the filling. This means the crust stays nice and crisp, making its texture a lovely contrast to the creamy lime filling. For the filling, I’ve used sweetened coconut condensed milk, silken tofu and of course lime juice. Corn starch was used to thicken the filling. The topping is a meringue made from aquafaba and sugar. Key lime pies can have a meringue topping, however they’re also often seen with whipped cream on top. If you have a good plant based whipped cream, feel free to use that instead of the meringue.
If you’re looking for more fabulous desserts, make sure to also check out these recipes:
I hope you enjoy making and eating this key lime pie. Please let me know how you go and don’t forget to tag me @nothangryanymore in your creations on Instagram. I love seeing them!
Key Lime Pie
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- 200 g digestive biscuits
- 50 g vegan butter or nuttelex
- 30 g rice malt syrup
- 320 g sweetened coconut condensed milk
- 100 g fresh lime juice
- 300 g silken tofu
- 15 g cornstarch
- 1/4 tsp salt
- 50 g aquafaba
- 1/8 tsp cream of tartar
- 40 g caster sugar
- lime zest
- Preheat the oven to 180°C fan and grease a round pie dish.
- Add the digestive biscuits into a food processor and blitz until they have the texture of fine sand. Transfer the ground biscuits into a bowl.
- Melt the vegan butter and add it into the bowl with the ground biscuits. Mix.
- Now, add the rice malt syrup and mix until combined.
- Transfer the base into the greased pie dish and press it down evenly.
- Bake the base for 15 minutes at 180°C fan. Cool completely before adding the filling.
- Add the sweetened coconut condensed milk, lime juice, silken tofu, corn starch and salt into the food processor and blend until smooth. (The mixture will be quite watery at this point but that's nothing to worry about.)
- Transfer the mixture into a saucepan and cook it on low-medium heat for about 7 minutes until the filling starts to thicken. Stir regularly, the mixture should not be boiling.
- Pour the filling into the cold base.
- Bake the pie for 15 minutes at 160°C fan. Once baked, the pie will still be a bit wobbly. Let the pie cool down on the countertop for about 20 minutes before adding clingfilm onto the top. Lay it against the filling to prevent it from drying out.Now, place the pie into the fridge and let it rest until completely cold. You can also leave it there overnight and continue with the topping the next day.
- Add the aquafaba and cream of tartar into a bowl and whip for about 15 minutes until the aquafaba is white and fluffy and forming soft peaks. A stand mixer works best for this, but an electric mixer is ok too.
- Slowly pour in the sugar while continuing to whip. Whip until the meringue creates semi-stiff peaks.
- Remove the clingfilm from the pie and add the meringue on top of the filling.
- To finish off, grate some lime zest on top of the meringue. Serve the pie cold.The pie stores well for up to 3 days in the fridge.