Ingredients:
Graham Cracker Crust:
14 sheets of Nabisco Original Graham Crackers
6 tbsp raw cane sugar
1/2 tsp cinnamon
6 tbsp vegan butter
Coconut Condensed Milk:
1 and 1/2 cans coconut milk ( I do this in bulk with 3 cans then save half)
3 and 1/2 tbsp raw cane sugar
Key Lime Pie:
3 limes zested
1 Cup of coconut condensed milk
1/4 cup plus 1 tbsp key lime juice
2 tsp vanilla
2 tsp pectin
3 tbsp vegan egg replacer
almond milk whipped cream for garnish
Graham Cracker Crust:
1) Preheat your oven to 350 F.
2) Blend the graham crackers into a fine dust using a blender/food processor, or ziplock bag and rolling pin
3) Mix together your sugar, cinnamon, and graham cracker powder
4) Melt the butter ( I microwaved for ~30 seconds)
5) Mix your melted butter into your graham cracker mixture until its well incorporated, its okay if it feels sandy or crumbly!
6) Press your crust into your pan until your crust takes shape, I follow with a the bottom of a cup to make sure it is very well packed into the pan.
7) Bake your crust for 7 minutes and then put it aside to cool.
Condensed Coconut Milk:
1) Place your milk and sugar on low/medium heat and take note of where your milk reaches in the pot.
2) Stir the mixture occasionally, but watch closely because it can boil up quickly and get messy fast! Continue heating the milk until the volume is about half.
3) Let cool. I make the mixture in bulk with 7 tbsp sugar and 3 cans of unsweetened coconut milk, and I transfer it to a glass jar for storage once cooled for future recipes!
Key Lime Pie:
1) Preheat your oven to 350 F.
2) Mix your 1 cup of condensed milk with your lime zest. I used ~ 3 1/2 medium sized limes to get a prominent citrus taste.
3) After the zest is added, incorporate the egg replacer and pectin, then stir until the mixture thickens.
4) Stir in the vanilla and lime juice and mix well.
5) Transfer your pie filling into the graham cracker crust, then bake the pie for 10 minutes. When it is done, the top should not have changed color, it will have a jiggle, and you're looking to make sure a consistent top layer has formed.
6) Let the pie cool for a bit, then transfer it to the refrigerator for at least 2 hours. We garnished ours with almond milk whipped cream and sliced limes. Serve and enjoy!