9 Best Vegan Key Lime Pie Recipes For Your Kids

9 Best Vegan Key Lime Pie Recipes For Your Kids

9 Best Vegan Key Lime Pie Recipes For Your Kids

Key lime pie is a traditional dessert with flavours to please everyone. It is a delicious mixture that has been savoured for ages because of its delightful sweetness and the lime's subtle tartness.

Some people mistakenly believe that living a vegan lifestyle entails the renunciation of delectable delicacies like this one. Never fear!

Making vegan key lime pie is incredibly simple and tastes even better than the original one made with animal products. These little guys are excellent; they are so creamy, tangy, and refreshing!

Naturally Delicious Key Lime Pie

1. Naturally Delicious Key Lime Pie

This raw key lime pie is just as rich and luscious as the original.

Both sweetness and tanginess are present in the ideal proportions.

Even the mouth-melting texture is impossible to resist. Additionally, the coconut-date pie crust! This healthy alternative is superior to the traditional Graham Cracker, butter, and sugar versions.

Prep time: 30 minutes | Cook time: 45 minutes | Total time: 1¼ hours | Servings: 8

Ingredients For The Crust

  • Dates: 1 cup, soaked overnight
  • Raw coconut flakes: ¾ cup

Ingredients For The Filling

  • Avocado, peeled and pitted: 1 and ½
  • Young coconut: ¾ cup of the meat
  • Raw agave: ¼ cup
  • Key lime juice: 2 tablespoons

Method

  1. In a food processor, combine the dried dates and coconut flakes and pulse until the mixture is cohesive.
  2. Press into the bottom in a springform pan or an 8-inch pie pan.
  3. After cleaning the avocado, coconut flesh, agave, and lime juice into the food processor.
  4. Process till the desired smoothness.
  5. Pour over the crust and place in the freezer or refrigerator to chill. It is simpler to cut into pieces and arrange on plates when frozen. In a few minutes, the frozen slices thaw out and prepare for serving.
  6. Keep in the refrigerator or freezer.

Key Lime Pie Cheesecake

2. Key Lime Pie Cheesecake

This cheesecake is simple, inexpensive, made with tofu, great for summer, non-vegan friendly, and low in sugar. It's simple, affordable, visually appealing (you can just chop off the cooked top if you don't like it), low in sugar, and ideal for summer!

Prep time: 45 minutes | Cook time: 45 minutes | Total time: 1½ hours | Servings: 6

Ingredients For The Crust

  • Crushed vegan graham crackers: 20-25
  • Vegan butter: 6 tablespoons
  • Brown sugar: ⅓ cup
  • Cinnamon: 1 teaspoon

Ingredients For The Filling

  • Vegan cream cheese: 16 oz
  • Silken tofu: 32 oz
  • Agave: ½ cup
  • Vanilla extract: 4 teaspoons
  • Corn starch: 1 teaspoon
  • Flour: ½ cup
  • Lime juice: ½ cup
  • Natural green food dye: 1 tablespoon

Ingredients For The Coconut Whip Topping

  • Coconut milk chilled in the refrigerator overnight: 14 oz
  • Powdered sugar: ⅓ cup
  • Vanilla extract: 2 teaspoons
  • Vegan cream cheese: 2 tablespoons

Ingredients For The Topping

  • Toasted coconut: ½ cup
  • Sliced limes
  • Lime zest

Method

  1. Set the oven to 375°F and line a springform pan with parchment paper (optional). Add the Graham crackers to a food processor and pulse until dust forms.
  2. Press the mixture into the bottom of the spring form pan after adding vegan butter and brown sugar and pulsing the mix a couple more times. Remove from oven after 10 minutes of baking.
  3. Add the vegan cream cheese, silken tofu, agave, vanilla extract, lime juice, lime zest, and food colouring to a food processor. Pulse until combined and smooth.
  4. Add the cornstarch and flour, a bit at a time, while the mixer runs gently until thoroughly combined. After putting the mixture in the springform pan, bake it for an hour.
  5. After taking the cheesecake out of the oven, let it cool for an hour on a counter. Sprinkle toasted coconut, lime zest, lime slices, and coconut whip over the top before placing in the fridge to set for at least an hour. Add the firm coconut to the bowl of a standing mixer, then blend the mixture until smooth.
  6. Add the vanilla and sift in the powdered sugar, then chill.

Coconut Key Lime Pie

3. Coconut Key Lime Pie

The meringue made with aquafaba on top elevates this coconut key lime pie to new heights. The meringue, when burned, gives the tart and sweet dessert a toasted, smokey flavour.

Bring this pie to your upcoming picnic to show off how delicious this show-stopping vegan option is to everyone!

Prep time: 20 minutes | Cook time: 55 minutes | Total time: 1¼ hours | Servings: 5

Ingredients

  • Vegan pie crust: 1
  • Coconut milk: 13.5 oz
  • Cornstarch: 2 tablespoons
  • Sugar: ¾ cup
  • Salt: ½ teaspoon
  • Lime zest: 2
  • Lime juice: ¾ cup
  • Vegan butter or coconut oil: ½ cup
  • Aquafaba: ⅓ cup
  • Sugar: ¼ cup
  • Cream of tartar: ¼ teaspoon

Method

  1. Pre-bake your pie dough in a 350°F oven for about 10 minutes or until it turns brown. Dock the crust with a fork. Set apart for cooling.
  2. Combine the coconut milk and cornstarch in a medium, heavy-bottomed saucepan. To blend, whisk thoroughly.
  3. Turn the heat to a moderate setting, boil the milk, and let it thicken. Add the vegan butter, sugar, salt, lime juice, and zest.
  4. To blend, whisk thoroughly. Bring to a boil once more and let it bubble and thicken.
  5. When the pie crust is ready, pour the hot curd into it. Refrigerate for at least a few hours or overnight to let the curd cool.
  6. Put the aquafaba, sugar, and cream of tartar in the stand mixer's bowl to make the meringue (you can do this with a hand mixer, it just means you have to stand there and whip it for 10 minutes).
  7. Whip on the lowest setting for two minutes to incorporate, then increase the speed to medium for two minutes, then to high for around four to six more minutes or until the meringue is fluffy and holds a peak.
  8. The meringue should be spread over the pie and toasted with a torch. Serve right away.

Key Lime Pie Parfaits With Aquafaba Whipped Cream

4. Key Lime Pie Parfaits With Aquafaba Whipped Cream

What could top key lime pie? Of course, vegan key lime pie parfaits! The layers of this parfait are a graham cracker crust, lime curd, and aquafaba whipped cream.

They have a mild sweetness and citrus flavour but are flavorful nonetheless. This dessert dish is so simple to make, not to mention delicious, that you won't believe it.

Prep time: 30 minutes | Cook time: 40 minutes | Total time 70 minutes | Servings: 6

Ingredients For The Crust

  • Rectangle graham crackers: 4 large
  • Melted coconut oil: 1 tablespoon

Ingredients For The Lime Curds

(prepare them 5-6 hours prior or the day before)

  • Coconut cream: 14 oz
  • Lime zest: 2 tablespoons
  • Freshly squeezed lime juice: ½ cup
  • Arrowroot starch: 2 tablespoons
  • Agave nectar: 2 tablespoons

Ingredients For The Aquafaba Whipped Cream

  • Aquafaba: 4 tablespoons
  • Powdered sugar: 4 tablespoons
  • Ccream of tartar: 1 pinch

Method

  1. Add lime zest and coconut cream to a small saucepan. Mix the lime juice and arrowroot starch in a small mixing basin.
  2. Add to the coconut cream mixture in the pan and well combine. Stir in the agave nectar after adding it.
  3. Put a pot on medium heat and bring the mixture to a low bubble, stirring often.
  4. Reduce heat to medium-low and keep whisking until the mixture becomes thick and jiggly.
  5. If required, adjust sweetness after removing from heat. Allow thickening for 15 minutes.
  6. Place in a glass bowl and wrap with plastic to protect. Let stand for 5 to 6 hours or overnight.
  7. Blend and pulse the graham crackers until they are ground.
  8. Chickpeas from a can should be drained into a sizable mixing bowl and saved for another dish. Add cream of tartar and powdered sugar to a mixing bowl.
  9. Mix on high speed with a hand or stand mixer until peaks form (5-10 minutes). Mix until the aquafaba is bubbly and light in texture.
  10. Layer graham cracker crumbs, lime curd, and beaten aquafaba on top to create parfaits. As a garnish, graham cracker crumbs with lime zest utilize.
  11. Immediately consume. As a garnish, you can use graham cracker crumbs with lime zest.
  12. Aquafaba loses volume quickly. Thus it needs to be consumed as soon as feasible.

Key Lime Pie

5. Key Lime Pie

Green avocados pair well with lime in flavour. That was my aha moment, so I went to the kitchen to experiment and came up with this gluten-free, raw vegan Key Lime Pie!

The only ingredients you'll require for the filling are cashews, avocados, lime juice, vanilla, and agave. Such ease! It was not only simple to make a vegan key lime pie, but it was also wonderful and refreshing. The avocados contribute to how creamy it is as well. It is always a positive sign when friends and the spouse order seconds.

Prep time: 25 minutes | Cook time: 50 minutes | Total time: 1¼ hours | Servings: 8

Ingredients For The Crust

  • Almonds: ⅓ cup
  • Cashews: ⅓ cup
  • Pecans: ⅓ cup
  • Medjool dates: 6 -8
  • Vanilla extract: 1 teaspoon

Ingredients For The Filling

  • Ripe avocados:  2
  • Raw agave nectar: 4 tablespoons
  • Lime juice: 3 tablespoons
  • Vanilla: 1 teaspoon
  • Cashews: ¼ cup

Ingredients For The Topping

  • Raw cashews: 1 cup, soaked and drained
  • Agave: 2 tablespoons
  • Vanilla: 1½  teaspoons

Method

  1. In a food processor fitted with an S blade, combine all the ingredients until they cling to one another when pinched. Nuts should be roughly chopped but not turned into nut butter.
  2. To cover the bottom of a 9×9-inch square cake pan equally, spread and press the mixture. Spread all ingredients over the nut crust after blending in a food processor with the S blade until creamy and smooth. 20 minutes of freezing
  3. Add a little water or more agave nectar if necessary, then mix all ingredients in a food processor fitted with the S blade until creamy and smooth.
  4. Spread over the top of the frozen avocado and keep it covered in the freezer for five to fifteen minutes before serving (if frozen). Before serving, remove them from the freezer, cut them into pieces, and let them thaw slightly.
  5. If possible, keep the pie filling frozen because it will start to turn brown an hour after defrosting.

Chocolate-Coated Key Lime-Coconut Cream Pie

6. Chocolate-Coated Key Lime-Coconut Cream Pie

The tart lime flavour has been somewhat subdued in this pie because it combines with coconut cream and key limes, but you are welcome to increase the juice or zest content of the limes.

The toasted coconut and cacao nibs' crunch contrasts well with the creaminess of the “custard,” adding just the right amount of chocolate flavour.

Prep time: 25 minutes | Cook time: 50 minutes | Total time: 1¼ hours | Servings: 8

Ingredients For The Crust

  • Nut meal: 1 cup
  • Walnuts: 1 cup
  • Hemp seeds: 1 tablespoon
  • Maple syrup: 2 tablespoon
  • Date puree: 2 tablespoon

Ingredients For The Crust Coating

  • Semi-sweet chocolate chips: 1 cup
  • Coconut oil: 1 tablespoon
  • Coconut flakes: ¼ cup
  • Cacao nibs: 2 tablespoons
  • Vanilla extract: ½ teaspoon

Ingredients For The Filling

  • Full-fat coconut milk: 1 cup
  • Water: ½ cup
  • Agar flakes or powder: 1 tablespoon
  • Arrowroot powder: 1 tablespoon
  • Silken tofu: 12 oz
  • Key lime zest: 1 tablespoon
  • Key lime juice: ¼ cup
  • Maple syrup: 2 tablespoons
  • Liquid stevia: ½ teaspoon

Method

  1. Fill the food processor with the walnuts, then pulse and roughly chop them. To blend, add the nut meal and hemp seeds and pulse a couple of times.
  2. Once a wet meal creates, add the other ingredients and process again.
  3. Pour into a deep 9-inch pie plate, then pat the crust with damp fingertips until it equally distributes on the bottom and sides.
  4. Line a small baking dish or pan with aluminum foil. Place aside.
  5. Melt the chocolate and coconut oil in a double boiler.
  6. When smooth, turn off the heat and add the vanilla, toasted coconut, and Choffy (cacao nibs).
  7. The prepared crust's bottom and edges need around half of the mixture dispersed around them.
  8. While you make the filling, place the baking sheet and crust in the refrigerator. Bring the coconut milk, water, and agar to a boil in a small saucepan.
  9. In the meantime, blend the arrowroot combination, maple syrup, stevia liquid, lime zest, silken tofu, and lime juice in a food processor until very smooth. Add the coconut milk combination to the tofu mixture in the food processor and pulse a few times to combine the two.
  10. Place in the prepared crust and chill until set. As a garnish put discs of coconut-Choffy chocolate on top.

Mini Key Lime Pies

7. Mini Key Lime Pies

They are excellent for a quick treat because they are frozen and have a flavour reminiscent of the classic Mexican dessert. These little pies are incredibly easy to make and make a great snack or dessert.

Prep time: 30 minutes | Cook time: 40 minutes | Total time: 70 minutes | Servings: 10

Ingredients For The Crust

  • Pecan halves: 1 cup, lightly toasted
  • Dried dates: 10, pitted
  • Pinch of salt.

Ingredients For The Filling

  • Unsalted cashews, soaked overnight, drained and rinsed: 1 cup
  • Freshly squeezed lime juice: ¼ cup
  • Coconut oil: 3 tablespoons
  • Vanilla extract: ½ teaspoon
  • Maple syrup: ¼ cup
  • Unsweetened almond milk: ½ cup
  • Pinch of salt.
  • Lime zest: 1 lime

Method

  1. Use muffin liners, silicone moulds, or parchment paper to line 10 muffin tins. Pecans and dates should be processed in a food processor until the mixture resembles a sticky paste.
  2. Use the back of the spoon to press down and create a uniform top by taking one tablespoon and placing it into each muffin cup. Freeze for 1 hour.
  3. Add the cashews, zest, lime juice, coconut oil, vanilla, maple syrup, almond milk, and salt to the bowl of a food processor. Process until creamy and smooth.
  4. Take the muffin tins out of the freezer. Pouring and smoothing the cashew mixture with a spoon into muffin pans is required. For two hours, set the freezer to “hard.”
  5. Before serving, take the food out of the freezer for 10 to 15 minutes to thaw. You can add lime zest on top.

No-Bake Key Lime Pie Bars

8. No-Bake Key Lime Pie Bars

These key lime pie bars are the ideal treat on a warm summer night. Although they contain the beneficial fats from coconut and avocado, key lime's sweet tartness overpowers the other flavours.

Because of the avocado, they have a creamy texture and a nutritious flavour without being overly sweet.

Prep time: 25 minutes | Cook time: 40 minutes | Total time: 65 minutes | Servings: 6

Ingredients For The Crust

  • Gluten-free old-fashioned oats: ¾ cup
  • Gluten-free Irish oats: ¼ cup
  • Pure maple syrup: ¼ cup
  • Coconut oil: 2 tablespoons, melted
  • Key lime juice: 1 tablespoon
  • A pinch of sea salt.

Ingredients For The Filling

  • Ripe avocados: 2
  • Coconut oil: 3 tablespoons, melted
  • Pure maple syrup: 3 tablespoons
  • Lime juice: ¼ cup

Method

  1. Use foil to line 8 by an 8-inch baking pan. Place aside.
  2. Combine all the oats, maple syrup, coconut oil, and key lime juice in a sizable bowl. The mixture needs to be mixed thoroughly until the dough ball forms.
  3. In the prepared pan, press the ingredients. Place aside.
  4. The filling ingredients should be thoroughly blended and spread over the crust.
  5. Before serving, transfer to the refrigerator after one hour in the freezer.
  6. Slice and serve.

Key Lime Pie Avocado Ice Cream

9. Key Lime Pie Avocado Ice Cream

This key lime pie ice cream has the same flavour as if you were eating frozen key lime pie.

The only thing the avocado adds is a beautifully creamy ice cream texture, which pairs perfectly with the crispy graham cracker cookie crumble and the gooey vegan condensed milk.

You don't have to (and probably won't want to) share because this recipe serves one.

Prep time: 30 minutes | Cook time: 45 minutes | Total time: 1¼ hours | Servings: 1

Ingredients For Condensed Milk

  • Non-dairy milk powder: 1¼ cups
  • Caster sugar: ¾ cup
  • Salt: ¼ teaspoon
  • Boiling water: ½ cup
  • Coconut oil: 2 tablespoons
  • Vanilla extract: ½ teaspoon

Ingredients For The Cookie Crust

  • Vegan graham crackers: 3.53 oz
  • Coconut oil, melted: ½ tablespoon
  • Caster sugar: ½ tablespoon
  • Salt: ⅛ teaspoon

Ingredients For The Ice Cream

  • Vegan condensed milk: 14 oz
  • Key lime zest: 2 teaspoons
  • Avocados: 2 medium
  • Key lime juice: ½ cup, freshly squeezed
  • Salt: ¼ teaspoon

Method

  1. Put the non-dairy milk powder, sugar, and salt in a blender. Blend everything thoroughly.
  2. Add the coconut oil and vanilla essence to the boiling water. Use a fork to mix everything. Blend this mixture in a blender for two minutes or until it becomes thick and creamy. Place aside. You will use the entire 14 oz that it produces.
  3. Put parchment paper on a baking pan and preheat the oven to 350°F. Place graham crackers in a food processor bowl and pulsed until they break into crumbs of uniform size. Alternately, put them in a zip-top bag and smash them to a powder with a rolling pin.
  4. Mix the crumbs with a fork to distribute the moistened crumbs uniformly after adding the melted coconut oil. Mix in the salt and sugar until well combined.
  5. Spread the cookie crumbs in a single layer on the baking sheet after transferring them there. Bake for five minutes, take them out, mix them up, then put them back in the oven to bake for five more minutes. Move to a wire rack to thoroughly cool.

Method To Make The Cream

  1. Combine avocados, key lime zest, and vegan condensed milk in a medium bowl. Alternatively, you can mix the ingredients for a smoother texture. Add salt and lime juice. Stir until smooth and thick. Put one-third of the ice cream in an airtight container.
  2. Sprinkle the ice cream with a third of the scooped cookie crust. Continue by adding the second third of the ice cream and a third more of the cookie crust. Add the last layer of ice cream and cookie crust. Cover and freeze the food for at least six hours or until firm.

9 Best Vegan Key Lime Pie Recipes For Your Kids

Conclusion

Are you aware that key limes have 31.3 mg of vitamin C? Immunity, wound healing, iron absorption, and numerous other biological processes are all aided by vitamin C. In other words, that small fruit has many health advantages!

I trust you enjoyed this article about the 9 Best Vegan Key Lime Pie Recipes For Your Kids. Please stay tuned for more blog posts to come shortly. Take care!

JeannetteZ

 

 

>>>Want To Learn How To Create Delicious, Cruelty-Free, Healthy AND 100% Vegan Meals? Try These Awesome Vegan Cooking Courses With A Free 7-DAY MEMBERSHIP<<<

 

 

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Ideas? Thoughts? Questions? I would love to hear from you. Would you please leave me your questions, experience, and remarks about this article on the 9 Best Vegan Key Lime Pie Recipes For Your Kids in the comments section below? You can also reach me by email at Jeannette@LivingTheVeganLifestyle.org.

 

 

Disclosure

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Here are links to some of my favourite articles:

8 Best Veggie Noodle Recipes For Your Kids

8 Best Vegan Strawberry And Cream Recipes For Your Kids

8 Best Vegan Pecan Cookie Recipes For Your Kids

7 Best Bangladeshi Vegan Recipes For Your Kids

7 Best Vegan Onion Ring Recipes For Your Kids

8 Best Vegan Coconut Recipes For Your Kids

6 Best Vegan Baked Bean Recipes For Your Kids

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