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VegOut Team VegOut Team

Vegan Key Lime Pie with Ginger Crumb Crust Recipe

Gingersnap and milkadamia butter crust, coconut milk, and lime come together to make this tangy plant-based key lime pie, perfect for summer!

Servings: 6-8   Time: 15-20 minutes

Recipe by: Milkadamia

Ingredients

 

Crust

  • 1 and 2/3 cups vegan gingersnaps, crushed (we like Home Free gingersnaps)
  • ½ cup milkadamia buttery spread, melted

 

Pie

  • 2 cans (7.4oz) sweetened condensed coconut milk
  • 1/3 cup lime juice
  • 1 Tablespoon lime zest

 

Topping/Decorations

  • Thin lime slices
  • Lime zest to sprinkle

 

Directions

1. In a bowl, combine crushed graham crackers and melted butter. Press firmly into the bottom and sides of a 9-inch pie dish. Refrigerate for 1 hour.

2. Combine condensed milk, lime juice, and lime zest in a bowl until creamy and well incorporated.

3. Pour the pie filling over the crust. Spread evenly and refrigerate at least 4 hours or overnight.

4. Garnish.

VegOut Team

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VegOut Magazine produces articles and other content for people interested in a plant-based lifestyle, including updates on the best vegan food and drinks in your area, nationwide news articles, upcoming things to do, and more.

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