This delicious vegan key lime pie is bursting with flavors of fresh lime, ginger, and coconut. It's easy to make using just 8 main ingredients, and requires no baking!
The ingredient quantities made a 9" tart tin (as linked above) for a deeper pie dish, multiply the ingredients by 1.25
Prepare: Lightly grease the base and sides of a 9" tart tin with some oil or vegan butter, if desired you can also line the base with parchment paper.
Make the crust: Add the cookies and salt to a food processor and blitz for a minute or so until it reaches a fine crumb consistency. Add the butter and blend again until the ingredients stick together to form a soft dough consistency. Press the mixture into the base of the pan, using a spatula or flat-bottomed glass to smooth it out. Set aside in the freezer while you prepare the filling.
Prepare the limes: Zest the limes until you have 2 tablespoons of zest. Juice the limes and pass them through a fine-mesh sieve to remove any seeds.
Make the filling: Add the cornstarch, sugar, and soy milk to a saucepan and whisk well until smooth without lumps.Add the lime juice, zest, and coconut milk and whisk again. Whisk well while bringing the mixture to a boil. Reduce the heat to a medium simmer and cook for 5-8 minutes while stirring continuously. The mixture will thicken.
Remove the lime curd from the heat and pass it through a fine-mesh sieve into a large mixing bowl. Allow it to cool slightly for about 5 minutes before pouring it on top of the cooled cookie crust. Place in the fridge to set for at least 2-3 hours, or until completely set to touch.
Make the coconut whipped cream. Add the coconut cream on top of the key lime tart before serving and finish off with some more freshly grated lime zest.
Storage: Store in an airtight container in the fridge for up to 5 days. You can freeze the tart and filling. I do not recommend freezing the coconut cream topping, this can be added before serving.
Notes
To make a deeper 9-inch or 10-inch pie, simply increase the ingredient quantities by ⅕.