However, the family key lime pie recipe is certainly not vegan. As it has 4 ingredients and 2 of them are super not vegan (eggs and sweetened condensed milk) I never thought I would be able to veganize the recipe successfully. I always thought I would just have to find an already vegan recipe. Well, thankfully that turned out not to be true. See, I knew replacing the eggs would be easy (silken tofu, duh). But sweetened condensed milk? There is no such vegan thing. But one day as I was reading that a fellow blogger made homemade vegan sweetened condensed milk accidently. What a happy accident.
Vegan Key Lime Pie:
- 1 graham cracker pie crust (homemade or store bought, I certainly won't tell on you)
- 2 cans full fat coconut milk
- 1/2 cup sugar
- 1/2 cup pureed silken tofu
- 2-3 ounces Rose's Sweetened Lime Juice
Preheat oven to 425. In a mixing bowl whisk together condensed milk, pureed tofu, and the lime juice until combined. Pour into prepared pie crust. Bake for 5 minutes. Let the pie cool slightly, then place in the freezer for at least 6 hours. Remove pie from freezer about 30 minutes before serving. Slice and enjoy! (Be sure to put it back the freezer or you'll have key lime soup in a pie crust).
Yes, it's that simple. And I really think the homemade condensed milk makes the pie even better, as the subtle coconut flavor goes so well with lime. And soon I will have an even better version of this recipe: mini chocolate covered key lime pies.