Fun fact: I have a giant slice of Key lime pie tattooed on my arm. So, it is safe to assume I’m pretty into Key lime pie. Over the years I have tried to make many, many variations of vegan Key lime pie, trying to match the taste and texture of the dairy-based version as much as possible. After tweaking this recipe five times, these dessert bars are making me proud!
Serves: 16 to 20
2½ cups (225 g) vegan graham cracker crumbs
3 tbsp (27 g) vegan brown sugar
1 cup (240 g) vegan butter, melted
1 cup (240 ml) Key lime or lime juice
2 (15-oz [450-ml]) cans full-fat coconut milk or coconut cream
1 cup (192 g) vegan granulated sugar
1½ tsp (5 g) lime zest
¼ tsp salt
6 tbsp (54 g) cornstarch
Coconut Whipped Cream or store-bought vegan whipped topping (optional)
To make the graham cracker crust, preheat the oven to 350°F (177°C). Spray a 13 x 9–inch (33 x 23–cm) baking pan with nonstick cooking spray.
In a large bowl, stir together the graham cracker crumbs and brown sugar. Pour the butter into the bowl and stir to coat all the crumbs in the butter. Make sure the graham cracker crumbs are moist—they should stick together if you squeeze them.
Press the graham cracker crumbs evenly into the bottom of the prepared baking pan. (I like to use the bottom of a cup to press them down firmly.)
Bake the crust for 12 to 15 minutes, or until it is brown and firm.
While the crust bakes, make the Key lime pie filling. In a medium saucepan over medium-high heat, whisk together the Key lime juice, coconut milk, sugar, lime zest and salt. Continue whisking until the mixture is homogenous.
Add the cornstarch to the saucepan. Whisk to combine, making sure there are no lumps, for 3 to 5 minutes.
Bring the mixture to a simmer, reduce the heat to low and simmer for 3 to 5 minutes, whisking frequently, until the filling is thick. Remove the saucepan from the heat.
When the crust is done, remove it from the oven. Pour the filling into the crust and smooth it out evenly. Let the crust and filling cool for about 15 minutes, then put the baking dish in the fridge for at least 4 hours to chill the filling. (The filling will look soupy at first, but it will get firm and creamy once it has cooled.)
Cut the Key lime pie into bars into 2 x 2–inch (5 x 5–cm) squares and serve them with the Coconut Whipped Cream (if using).