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  • Prep-time: / Ready In:
  • Makes one 9-inch pie

Beautifully tart and lusciously creamy, this vegan pie takes your taste buds on a tropical vacation. The tangy filling has a rich, custardy texture thanks to agar powder, a gelatin-like thickener made from seaweed. A lightly salted crust perfectly complements the fresh citrus that shines through in this show-stopping dessert. Garnish with fresh lime slices for extra presentation points!

Vegan Key Lime Pie with fresh lime slices in a tart tin on gray marble counter

Ingredients

  • 1¼ cups spelt flour, whole wheat flour, or whole wheat pastry flour
  • ⅛ teaspoon sea salt
  • 3 tablespoons almond butter or sunflower butter
  • 1¾ cups unsweetened, unflavored plant-based milk
  • 1½ teaspoons agar powder
  • ½ to ⅔ cup pure maple syrup
  • ¾ cup lime juice (from 4 to 6 regular limes or 10 to 12 Key limes)
  • 1 tablespoon lime zest
  • Lime slices, for garnish

Instructions

  1. Preheat oven to 350°F. In a medium bowl stir together flour and salt. Using your fingers, rub almond butter into the flour mixture until it looks like coarse sand. Stir in ½ to ⅔ cup very hot water until a smooth, firm dough forms.
  2. On a well-floured work surface, roll out dough to an 11-inch round. Press dough into bottom and up sides of a 9-inch pie plate; prick the bottom all over with a fork. Bake about 20 minutes or until crust is dry and lightly browned. Set aside to cool.
  3. For filling, measure milk in a measuring cup; remove 2 tablespoons milk to a small bowl. Add agar to the small bowl and stir to make a paste.
  4. In a large saucepan, heat the remaining milk over low until it begins to steam and is very close to boiling. (Do not boil.) Whisk in the agar mixture. Cook 3 minutes, whisking constantly. Transfer mixture to a medium bowl and cool 30 minutes.
  5. When the milk mixture is just warm to the touch, stir in maple syrup, lime juice, and zest. Pour the filling into the crust. Chill at least 4 hours or overnight. Garnish with lime slices.

Comments (5)

(3.25 from 4 votes)
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DG3 months ago
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Mine didn’t set up at all. I’m not sure what went wrong.

CW4 months ago
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How many servings?

Lori4 months ago
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I was disappointed in the pie. I was expecting something with a creamy texture. This is more like a gelatin.

MJ5 months ago
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Does all that maple syrup overpower the lime flavor?

Leslie4 months ago
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No the lime was definitely the main flavor.
Next time I will use a little more agar because I would like it to be a little firmer.

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about the author

Mary Margaret Chappell

When Mary Margaret Chappell first started out in the plant-based food world as a writer, editor, and recipe developer, she was a bacon-loving former pastry chef who didn’t think she could ever cook without butter. Fourteen years, four cookbooks, dozens of cooking classes, and hundreds of recipes later, her favorite thing in the world is sharing the tips, techniques, and recipes that show just how easy and delicious whole-food, plant-based cooking can be. The former food editor of Vegetarian Times magazine has done away with her dependency on butter and is honing her skills at baking with natural sweeteners. 

Mary Margaret lives in France, where plant-based eating can often be a challenge, but the fruits, vegetables, grains, and legumes available are simply amazing.

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