This recipe is vegan and gluten-free. It is so much healthier than traditional Key lime pie and it's incredibly delicious!
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.
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!