Recipe: Vegan Key Lime Pie
Turns out, you can make it vegan and it works!
Key lime pie is a great dessert. But, if you're a vegan or can't have dairy, it's something that you might not otherwise be able to have. Or, alternatively, it might end up being nowhere near as good as one done the usual way. Well, we did a bit of a family experiment over the weekend and it turns out you can make key lime pie vegan without it ending up being rubbish! This is an adaptation of a Nigella Lawson recipe from Kitchen: Recipes From The Heart Of The Home and, as you'd expect from a Nigella dessert, it's really great!
- 300g digestive biscuits
- 1 x 15ml tablespoon cocoa powder
- 50g margarine (the block kind works best)
- 50g dark chocolate chips
- 1 x 397g Carnation sweetened vegan condensed milk, preferably chilled
- 4 limes, to give approximately 2 x 15ml tablespoons finely grated zest and 175ml juice
- 300ml oatly whippable cream
- 1 square best-quality dark chocolate
- Put the biscuits, cocoa powder, margarine and chocolate chips into a food processor and process it to a dark, damp, sandy consistency. Tip into a fluted tard tin and press onto the base and up the sides. Place it in the fridge to chill whilst you make the filling.
- Pour the vegan condensed milk into a bowl.
- Zest the limes into another bowl and reserve for decoration later.
- Add the juice of the limes to the condensed milk, whisking to mix.
- Pour in the oatly whippable cream and whisk together (either in a freestanding electric mixer or with a hand-held one) until thick, then spoon the mixture into the chilled biscuit crust and use the back of the spoon to finish off the top in a swirly fashion. This should leave a dark crust around the soft filling.
- Chill the pie in the fridge for 4 hours (if the condensed milk was chilled when you put it in) until firm (ideally, you want to leave it overnight). When you are ready to serve the pie, unmould it from the tart tin but leave it on the base.
- Grate the chocolate enough for a light dusting on top of the pie and then sprinkle it on with the lime zest. Then, serve immediately, as the pie will become too soft if you keep it out of the fridge for too long.
For the tin, use a 1 x 23cm x 5 cm deep fluted tart tin with a loose base. The pie can also be made 1 day in advance and will keep up to 2-3 days in the fridge afterwards.
Nigella Lawson, modified to make it vegan/dairy-free