Vegan Key Lime Pie
- Crust
- 1 1/2 cups pistachios, ground
- 2 tablespoons agave nectar
- 1 tablespoon water
- 1/4 teaspoon salt
- Coconut Avocado Lime Filling
- 1 (13 1/2 ounce) can coconut milk
- 1/4 cup sugar
- 1/4 cup lime juice
- 1 ripe avocado, pitted and shelled
- Coconut Cream Topping
- 1 (13 1/2 ounce) can coconut milk
- 1/4 cup powdered sugar
- Crust.
- Preheat oven to 250Fu0b0. Lightly grease the pie pans with vegetable oil or vegan butter. Place 3 hard packed tablespoons of the crust mixture into each pie pan. With moist fingers, gently press the pistachios to the sides and bottom of each pan, forming a crust with a consistent thickness. There should be some leftover crust mixture to help patch holes. Bake for 10 minutes until golden brown around the edges. Cool completely before filling.
- Filling.
- Blend all ingredients in a food processor until smooth. Fill each crust with the filling (about 1/3+ cup per mini crust) and refrigerate.
- Coconut Cream Topping.
- Chill cream in the bottom of a mixing bowl, metal if possible. Beat in sugar (by hand with a whisk or with a stand mixer) and chill again. Serve cold!
- A slice of kiwi on the top is a perfect compliment to this pie, both in flavor and in color. I wish I had a little sprig of mint for a extra little visual flair, but oh well!
crust, pistachios, nectar, water, salt, coconut avocado, coconut milk, sugar, lime juice, avocado, coconut cream topping, coconut milk, powdered sugar
Taken from www.food.com/recipe/vegan-key-lime-pie-419833 (may not work)