Are you craving a taste of the tropics, but dairy doesn't agree with you? Don't despair! This dairy-free key lime pie recipe delivers all the zesty, refreshing goodness of a classic key lime pie without the dairy. It's a surprisingly easy recipe, perfect for a quick dinner or a special occasion, and it's guaranteed to impress your family and friends. This recipe is a delightful addition to your collection of easy recipes, healthy meals, and quick dinner ideas. Get ready for a burst of sunshine in every bite!
Ingredients:
For the crust:
- 1 ½ cups gluten-free graham cracker crumbs (or regular graham cracker crumbs)
- ¼ cup coconut oil, melted
- 2 tablespoons granulated sugar
For the filling:
- 1 (14-ounce) can full-fat coconut milk, refrigerated overnight
- ¾ cup key lime juice (about 8-10 key limes)
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions:
Making the Crust:
- Preheat your oven to 350°F (175°C).
- In a medium bowl, combine the graham cracker crumbs, melted coconut oil, and sugar. Mix until well combined and the crumbs are moistened.
- Press the mixture firmly into the bottom of a 9-inch pie plate. Use the bottom of a measuring cup to ensure an even crust.
- Bake for 8-10 minutes, or until lightly golden brown. Let cool completely before adding the filling.
Making the Filling:
- Carefully scoop out the thick, solidified coconut cream from the top of the refrigerated can of coconut milk, leaving the watery liquid behind. This is crucial for a creamy texture.
- In a blender or food processor, combine the coconut cream, key lime juice, sugar, eggs, vanilla extract, and salt. Blend until completely smooth and creamy.
- Pour the filling into the cooled crust.
- Place the pie in a larger baking pan. Pour enough hot water into the larger pan to come halfway up the sides of the pie plate (this creates a water bath, preventing cracking).
- Bake in a preheated oven at 325°F (160°C) for 15-20 minutes, or until the filling is just set around the edges. The center may still be slightly jiggly.
- Remove the pie from the water bath and let it cool completely on a wire rack. Then, refrigerate for at least 4 hours, or preferably overnight, to allow the filling to fully set.
Serving Suggestions:
Once chilled, garnish your delicious dairy-free key lime pie with whipped coconut cream (made by whipping the remaining coconut cream from the can), fresh lime zest, or even a few fresh berries. This homemade cooking masterpiece is best served cold.
Cooking Tips and Variations:
- For a sweeter pie, add up to 1 ¼ cups of sugar to the filling.
- If you don’t have key limes, you can substitute with regular limes, but the flavor will be slightly less intense.
- For a gluten-free crust, ensure your graham crackers are certified gluten-free. You can also experiment with almond flour or other gluten-free crust alternatives.
- Don't overbake the pie; it's better to slightly underbake it than overbake it, as it will continue to set as it cools.
Nutritional Information (per serving, approximate):
This information is an estimate and may vary depending on specific ingredients used.
- Calories: Approximately 300-350
- Fat: Approximately 20-25g
- Carbohydrates: Approximately 30-35g
- Protein: Approximately 3-4g
This dairy-free key lime pie recipe is a testament to how delicious and healthy meals can be created with simple, accessible ingredients. Enjoy this best recipe and share it with your loved ones! It's a perfect example of how homemade cooking can bring joy to your table.