Vegan Key Lime Pie | Delicious WFPB Recipe
Back when I ate junky, animal food desserts one of my very faves was Key Lime Pie. As a health-conscious whole foods vegan, I thought I'd never taste one again. Then, my lovely Partner, Gemma developed one for our Virtuous Vegan Desserts cookbook. NO processed sugar, No animal suffering and 100% DELICIOUS. Here's the recipe...
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I'm Paul Kerton, a former Personal Trainer and Vegan Nutritionist, I am now a full-time Social Media Influencer. Not so long ago, in a misguided attempt to try and grow muscle as quickly as possible, I ended up eating more animal products than probably anyone you've ever met. Through research, I came to learn the deleterious effects that eating even quite trivial amounts of animal products has on one's health and through personal experience, I found that far from being a hindrance to sports performance, a well-planned vegan diet is actually optimal! Then with an open heart, I looked at how we treat animals in order for them to end up on our plates and it shook me to the core. I could not believe that for so long I fell for the lies that others tell us, that we tell ourselves, in order that we perpetuate this destructive behaviour. Destructive to ourselves, the beautiful, intelligent sentient beings that are here with us and indeed our very planet. To try and put right my part in all of this I was compelled to overcome my fear of being filmed for YouTube and television, appearing on the radio and more recently public speaking. On a spiritual level, I've come to realise that my fellow man too is suffering. If I won't see harm come to a chicken I've never met then why would I be unkind to my brother man? If someone is being aggressive or unkind toward me, surely the suffering inflicted on them in the past is simply spilling over? Do I want to add to that, or can I step out of my ego long enough to forgive them and maybe break the cycle of negativity? This former, quick to anger meat-head bouncer has been on one transformative journey!
Is Key Lime Pie Better in the Keys…?
Professional Baker Teaches You How To Make KEY LIME PIE!
Key Lime Pie is on the menu in Chef Anna Olson's amazing kitchen, and she is going to teach you how to make this delicious recipe from scratch! Follow along with the recipes below!
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Recipe
Yield: 1 9-inch (23 pie)
Servings: 8-10
Prep Time: 30 minutes
Cook Time: 45 minutes
Ingredients
Crust
1 ½ cups (185 g) graham cracker crumbs (or ground digestive biscuits)
½ cup (50 g) sweetened flaked coconut
6 Tbsp (90 g) unsalted butter, melted
Filling
1 (300 g) tin sweetened condensed milk
½ cup (125 mL) fresh lime juice (key lime or calamansi)
2 tsp (10 mL) freshly grated lime zest
1 tsp (5 mL) vanilla extract
4 large egg yolks
Meringue
4 large egg whites, at room temperature
½ tsp (2 mL) cream of tartar
1 cup (200 g) granulated sugar (caster sugar)
Directions
1. Preheat the oven to 350 F (180 C).
2. Stir the graham crumbs, coconut and melted butter together until crumbly and press this into an ungreased 9-inch (23 cm) pie plate. Bake the crust for 10 minutes, then cool before filling.
3. For the filling, reduce the oven temperature to 300 F (150 C). Whisk the condensed milk with the lime juice, zest and vanilla and then whisk in the egg yolks (save the whites for the meringue). Pour this into the cooled crust and bake for 30 minutes, until the filling no longer jiggles when the pan is moved. Cool the pie to room temperature. Once cooled, the pie can be chilled and topped with meringue later.
4. Increase the oven temperature to 400 F (200 C). Whip the whites and cream of tartar with electric beaters or in a stand mixer fitted with the whip attachment until they are just past foamy (frothy but not holding a soft peak). Bring the sugar with 3 Tbsp (45 mL) of water up to a boil on high heat without stirring. Continue to boil the sugar until it measures 240 F (115 C) on a candy thermometer. Carefully pour the sugar down the side of the bowl while beating on high speed and continue whipping until the meringue is almost at room temperature, about 5 minutes.
5. Place the meringue in a large piping bag fitted with a large star tip. Pipe a pattern of your wish (spikes upward or spiral around) on top of the cooled filling (alternatively, you can dollop and spread the meringue over the filling). Bake this for 4-5 minutes, until the meringue browns as desired (keep an eye on it, it can brown quickly!) Alternatively, the meringue can be browned using a butane torch (since the meringue is fully cooked, the torching is for effect). Cool the pie to room temperature and then chill completely (2-3 hours) before serving.
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#KeyLimePieRecipe #PieRecipe #OhYum
How To Tell When Key Lime Pie Is Done Baking
Key Lime Pie (yield: 1 9-inch pie)
Crust:
1.5 c (150g) graham cracker crumbs
2 Tbsp (25g) sugar
1/4 tsp fine salt
3 oz (85g) butter, melted and cooled
1. Mix the graham cracker crumbs, sugar, and salt together.
2. Add the melted butter and mix to evenly distribute.
3. Pack into a 9in pie pan, making sure to push the crumbs into the bottom and sides of the pan.
4. Bake the crust at 300F (149C) for 10 minutes and let cool while making the filling.
Filling:
4 egg yolks
14 oz (396g) sweetened condensed milk
2/3 c (152g) lime juice
Zest from 1 lime
1. Mix the egg yolks and sweetened condensed milk together until smooth.
2. Add in the lime juice and zest and mix until homogeneous.
3. Pour the filling into the prepared crust and bake at 300F (149C) for 23-28 minutes or until just the center wobbles slightly when nudged.
4. Remove the pie from the oven and cool to room temperature before chilling in the fridge for at least 4 hours or preferably overnight.
5. Optionally, top with whipped cream and serve cold.
Key Lime Pie - No Bake - Quick - Easy - Delicious!!
This is my absolute, favorite Key Lime Pie!! My good friend Joe (AKA: Garibaldi) introduced this recipe to me years ago, and it was so good - he then proceeded to tell me how quick and easy it is to make, with just a few ingredients. Needless to say, he got my attention right away and I have been enjoying this key lime pie ever since, and now I hope that you do too :)
Homemade Apple Pie - from Scratch - Made Easy
Joe’s (Garibaldi’s) Key Lime Pie – Ivo’s absolute favorite!!
Ingredients
For the crust
• 1 ¼ cups Graham Cracker Crumbs
• 1 TBSP sugar
• 4 TBSP (1/2 stick) butter (salted or unsalted – doesn’t matter)
• You will need a deep dish, 9-inch, pie plate
For the filling
• 4 limes
• 1 can sweetened condensed milk (300 ml or about 10 oz can)
• 1 cup of whipping cream (35% preferred)
Process
• Put the Graham Cracker Crumbs in a bowl, add the sugar and whisk to mix
• Melt the butter and add it to the crumb mixture and mix until all the butter is absorbed
• Put crumbs in your 9-inch pie plate and line the sides and the bottom with this mixture, pat it down firmly, set aside
• Take the zest from 2 limes (about 1 TBSP of zest) and add it to a bowl.
• Squeeze those 2 limes and the other 2 limes as well, to get ½ cup of lime juice. Add this to the same bowl with the zest. Then add your can of sweetened condensed milk to the bowl as well, and whisk together, until all combined. Set aside
• Put the 1 cup of whipping cream in a bowl and beat until stiff peaks form
• Add the whipped cream to the lime mixture, 1/3 at a time and fold it in
• Then pour this mixture into the 9-inch pie plate, over top of the crumbs, and spread out evenly
• Cover, and place in freezer.
• Once frozen, you can remove and serve
• Enjoy
Notes/Tips:
• When beating the whipped cream, be sure to use a metal bowl or a glass bowl, for best results (i.e., avoid using a plastic bowl)
• When removing the juice from the limes, if you also end up with some pulp, you can add the pulp in as well, for more added flavor.
• Before putting the crumb mixture in your 9-inch pie plate, you can rub some butter on the plate first, which will help make it easier to cut and serve.
• If you do not have graham cracker crumbs, you can make your own crumbs and substitute, by grating your favorite hard cookies (if you do this, and you use sweet cookies, you can avoid adding the 1 TBSP of sugar)
• This will keep in the freezer, easily up to 3 months (mind you it’s so good, it won’t last that long ????)
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Key Lime Pie
This quick and easy key lime pie has a creamy filling with lots of zest and zing, a delicious cookie crust and of course lots of whipped cream! It's a perfect make ahead pie and nearly foolproof! If you don't have key limes you can totally use regular limes.
Recipe:
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