To me, key lime pie is the mother of all desserts. It’s smooth and rich and the perfect balance of sweet and tart all at the same time. I’ve kinda convinced myself that it’s healthy too since key limes are fruits! Am I wrong??
We bought this can of sweetened condensed coconut milk at Sprouts a few weeks back and have been waiting for the right recipe to create using sweetened coconut condensed milk instead of regular sweetened condensed milk. With only a few simple ingredients we transformed traditional key lime filling, which is generally made with egg yolks and condensed milk, into a vegan key lime pie. Let me be the first one to tell you, it is off the chain good!
Another ingredient we incorporated into this recipe is coconut cream, we have used this many times before in other recipes as a substitute for cream. When you purchase coconut cream, store the can in the refrigerator and whatever you do make sure not to shake it up. When it’s time to use the coconut cream use a spoon to remove the white solids only, leave the clear liquid behind.
We opted to serve this key lime pie in individual mason jars, primarily because anything served in a mason jar looks ridiculously cute. If you’re going the traditional pie route you can press the graham cracker crust into the bottom of a pie dish before you pop it in the oven to toast. To assemble the graham cracker crust for mason jars, combine graham cracker crumbs, coconut sugar and coconut oil and spread it our evenly on a parchment lined rimmed baking sheet and bake for 10 minutes. Allow to cool before spooning the toasted graham cracker crust into the bottom of each mason jar.
For the filling, use an electric mixture to whip the coconut cream to the consistency of whipped cream. In a separate bowl use the electric mixer to beat key lime juice and sweetened condensed coconut milk. Add the key lime mixture into the bowl of coconut cream and whip together until smooth. Fold in fresh key lime zest and fill those cute mason jars with the key lime filling. Store in the fridge until ready to eat. There you have it, easy vegan key lime pie…in a jar.
- 1 C graham cracker grumbs
- 2 Tbsp coconut sugar
- 3 Tbsp coconut oil
- 1 11.25 oz can sweetened condensed coconut milk - can substitute condensed milk
- ½ C fresh squeezed key lime juice
- 2 tsp key lime zest
- 1 14 oz can coconut cream - solid parts only (refrigerate for at least 2 hours before using)
- Preheat oven to 350 degrees. In a bowl mix graham cracker crumbs, coconut sugar and coconut oil.
- Spread mixture out evenly over a rimmed baking sheet. Bake for 10 minutes, remove from oven and allow to cool.
- Using an electric hand mixer to beat condensed coconut milk and key lime juice until smooth.
- Remove solid parts only of the coconut cream and add to a separate bowl. Use electric hand mixer to beat the coconut cream on high for 1 minute. Add coconut cream to the bowl with condensed coconut milk/lime juice. Beat again until in comes together. Fold in key lime zest.
- Use 6 small mason jars, add approx 4 Tbsp graham cracker mixture to the bottom of each mason jar. Fill each mason jar evenly with key lime mixture. Put the lids on the mason jars and refrigerate until ready to eat.
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