Creamy key lime curd, light and fluffy sweet meringue with a toasted almond-coconut crust. Perfect balance of sweet and sour flavour and texture!
This recipe is vegan and gluten-free. It is so much healthier than traditional Key lime pie and it’s incredibly delicious.
The crust is made of gluten-free rolled oats, almonds, shredded coconut and coconut oil. The creamy filling is a simple mix of fresh lime juice, coconut milk, and it’s sweetened with rice malt syrup. The lime filling was so good I wanted to eat it with a spoon.
Vegan key lime meringue pie
This recipe is vegan and gluten-free. It is so much healthier than traditional Key lime pie and it's incredibly delicious!
- 1 1/4 cups gluten-free rolled oats
- 2 tbsp shredded coconut
- 1/2 cup almonds
- 3 tbsp coconut oil
- 3 tbsp rice malt syrup or maple syrup
- 3/4 cup fresh lime juice
- 1 can full fat coconut milk thickened cream, leave the liquid behind
- 2 tbsp cornstarch
- 2 tsp agar-agar powder
- 1/3 cup rice malt syrup or maple syrup
- 1/2 tsp matcha powder (optional)
- 1 tsp vanilla bean extract
- 1/2 cup aquafaba/chickpeas water
- 3/4 cup powdered sugar
Preheat over to 180C. Grease a 8-inch pan with coconut oil. In a food processor, add almond and shredded coconut and oats. Process until finely ground. All rice malt syrup and coconut oil until dough just becomes to form a ball. Firmly press the mixture into the bottom and sides of the tart tin. Bake for 20 minutes or until it turns golden brown. Let cool completely.
In a saucepan, combine the lime juice, rice syrup, cornstarch, vanilla. Cook on a medium-high heat, with constant stirring, until thickened. Add coconut milk, agar-agar, matcha if using and mix until completely dissolved. Pour lime mixture to a cooled tart shell and place in the fridge overnight to set.
Clean mixing bowl using kitchen towel with a little bit of vinegar. Add chickpeas water into the mixing bowl. Whisk for 5 minuets until it’s double in size and foamy. Slowly add powdered sugar, one tablespoon at the time. whisking until the mixture forms stiff, glossy peaks (15 minuets).
Transfer the meringue mixture into a icing bag with a large star-shaped nozzle and pipe on top of the pie, use a kitchen torch to brown the meringue. Serve straight, enjoy!