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Coconut Key Lime Pie [Vegan]

This coconut key lime pie is taken to the next level thanks to the aquafaba-based meringue on top. When torched, the merinque adds a smoky, toasty flavor to the tangy and sweet dessert. Bring this pie to your next picnic to share with others just how tasty this show-stopping vegan... Read More

Ingredients You Need for Coconut Key Lime Pie [Vegan]

1 store-bought vegan pie crust
1 13.5-ounce can of coconut milk
2 tablespoons cornstarch
3/4 cup sugar
1/2 teaspoon salt
Zest of 2 limes
3/4 cup lime juice
1/2 cup vegan butter or coconut oil
1/3 cup aquafaba (liquid from a can of chickpeas)
1/4 cup sugar
1/4 teaspoon cream of tartar

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How to Prepare Coconut Key Lime Pie [Vegan]

Dock your pie crust with a fork and pre-bake it in a 350°F oven for about 10 minutes or until it’s golden. Set aside to cool.
In a medium, heavy-bottomed saucepan, place the coconut milk and the cornstarch. Whisk well to combine. Turn the heat on to about medium, and bring up to the boil, allowing the milk to thicken. Add the sugar, salt, lime zest, lime juice, and vegan butter. Whisk well to combine. Bring up to the boil again, allowing it to bubble and thicken.
Pour the hot curd into the prepared pie crust and let set in the fridge overnight or at least for a few hours.
To make the meringue, place the aquafaba, sugar, and cream of tartar in the bowl of your stand mixer (you can do this with a hand mixer, it just means you have to stand there and whip it for 10 minutes). Whip for 2 minutes on the lowest setting to combine, then turn up to medium for 2 minutes, and finally to high for about another 4-6 minutes until the meringue is light and fluffy, and holds a peak.
Spread the meringue on top of the pie, and torch to brown. Serve immediately.