For me, summer time is synonymous with key lime pie. Growing up in South Florida, we were fortunate to always have access to fresh and delicious pies all over the area. But in LA, and being vegan, key lime pie is no longer a summer staple. But it is now with my vegan key lime pie recipe! It’s easy, tasty, sweet and tart and will fool even the most enthusiastic key lime pie connoisseur!
- 1 prepared Pie Crust (9 inch) (if you would like to make your own crust, my recipe is below)
- 3 cups vegan sweet condensed milk (recipe below-double it to yield enough for the pie)
- 1/2 cup vegan sour cream
- 3/4 cup key lime juice
- 1 tablespoon grated lime zest
Preheat oven to 350 degrees.
In a medium bowl, combine condensed milk, sour cream, lime juice, and lime rind. Mix well and pour into crust.
Bake in preheated oven for 5 to 8 minutes, until tiny pinhole bubbles burst on the surface of pie but do not brown.
Chill pie thoroughly before serving. Garnish with lime slices and vegan whipped cream. Yum!
Vegan Condensed Milk
- 1/3 cup plus 2 tablespoons boiling water
- 1/4 cup melted vegan margarine
- 1 cup powdered soy milk
- 2/3 cup sugar (your choice of raw sugar or agave)
- 1/8 teaspoon vanilla extract
Pour the boiling water and melted margarine into a blender first. Follow with the powdered soy milk, sugar, and vanilla, and blend it all up for 30 seconds. Pour into a glass container and keep covered in your refrigerator until it thickens and cools.
Vegan Pie Crust
- 2 1/2 cups plus 2 tablespoons unbleached all-purpose flour (gluten free, if desired)
- 1 cup dark brown sugar, lightly packed
- 1 teaspoon baking soda
- 3/4 teaspoon kosher or coarse sea salt
- 7 tablespoons unsalted vegan butter, cut into 1-inch cubes and frozen
- 1/3 cup mild-flavored agave
- 5 tablespoons soy milk, full-fat is best
- 2 tablespoons pure vanilla extract
3 tablespoons granulated sugar
1 teaspoon ground cinnamon
Make the dough: Combine the flour, brown sugar, baking soda, and salt in the bowl of a food processor fitted with the steel blade or in the bowl of an electric mixer fitted with the paddle attachment. Pulse or mix on low to incorporate. Add the butter and pulse on and off on and off, or mix on low, until the mixture is the consistency of a coarse meal.
Alternately, if you don’t have a food processor or electric mixer, you can cut the ingredients together with a pastry blender. Just make sure they’re very well incorporated.
In a small bowl, whisk together the agave, milk, and vanilla extract. Add to the flour mixture and pulse on and off a few times or mix on low until the dough barely comes together. It will be very soft and sticky. Lay out a large piece of plastic wrap and dust it lightly with flour, then turn the dough out onto it and pat it into a rectangle about 1-inch thick. Wrap it, then chill it until firm, about 2 hours or overnight. Meanwhile, prepare the topping, if using, by combining the sugar and cinnamon in a small bowl and setting aside.
Roll out the crackers: Divide the dough in half and return one half to the refrigerator. Sift an even layer of flour onto the work surface and roll the dough into a long rectangle about 1/8 inch thick. The dough will be sticky, so flour as necessary. Trim the edges of the rectangle to 4 inches wide. Working with the shorter side of the rectangle parallel to the work surface, cut the strip every 4 1/2 inches to make 4 crackers. [This makes a traditional graham cracker shape. I rebelled and made mine into 2-inch fluted squares with one of these.]
Place the crackers on one or two parchment-lined baking sheets and sprinkle with the topping. Chill until firm, about 30 to 45 minutes in the fridge or 15 to 20 minutes in the freezer. Repeat with the second batch of dough. Finally, gather any scraps together into a ball, chill until firm, and re-roll.
Adjust the oven rack to the upper and lower positions and preheat the oven to 350°F.
Decorate the crackers: Mark a vertical line down the middle of each cracker, being careful not to cut through the dough (again, this is for the traditional cracker shape). Using a toothpick or skewer (I like to use the blunt end of a wooden skewer for more dramatic dots), prick the dough to form two dotted rows about 1/2 inch for each side of the dividing line.
Bake for 15 to 25 minutes, until browned and slightly firm to the touch, rotating the sheets halfway through to ensure even baking.