I love key lime pie. Even when I wasn’t able to eat dairy, I still loved key lime pie! I made it my goal to create dairy free key lime pie so I could still enjoy it.
I made this pie right before we headed up North for the weekend and I can say that it doesn’t really travel very well. If you’d like to bring a pretty pie somewhere more than a short jaunt around the corner this probably isn’t the one for you. Regardless of how it looked a little mangled upon arrival, it still tasted pretty good, if you ask me, and nobody could tell it was dairy-free.
The first time I made this it was rather sugary for my liking so I added more lime juice to flavour it; next time I’ll probably cut down on the sugar and see what happens.
(For the crust, I made a simple graham cracker crust with vegan spread instead of butter.)
Dairy Free Key Lime Pie Filling
For the filling, you’ll need:
- 1/4 c. key lime juice
- 2 1/2 c. almond milk
- 1 c. sugar
- 5 Tbs. cornstarch
Whisk everything together in a saucepan and put it over medium heat.
Stir it continually until it thickens– this happens pretty fast, so keep an eye on it and make sure it doesn’t burn or stick to the bottom of the pan.
Let it sit for awhile, then pour it out into your crust of choice.
I decided to experiment and top it with meringue, because I didn’t have dairy free whipped cream. I think baking it in the oven may have contributed to its messiness after sliding around in the truck for two and a half hours, but it still set properly once it cooled down after the meringue cooked.
It’s really, really easy, tasty, and not too horrible unhealthy given that it’s pie — somewhere around 370 calories per slice without meringue!