Advertisements

Gingersnap and milkadamia butter crust, coconut milk, and lime come together to make this tangy key lime pie, perfect for summer!

Servings: 6-8   Time: 15-20 minutes

Recipe by: Milkadamia

 

Crust

  • 1 and 2/3 cups vegan gingersnaps, crushed (we like Home Free gingersnaps)
  • ½ c  milkadamia buttery spread, melted

 

Pie

  • 2 cans (7.4oz) sweetened condensed coconut milk
  • 1/3 cup lime juice
  • 1 Tablespoon lime zest

 

Topping/Decorations

  • Thin lime slices
  • Lime zest to sprinkle

 

1. In a bowl, combine crushed graham crackers and melted butter. Press firmly into the bottom and sides of a 9-inch pie dish. Refrigerate for 1 hour.

2. Combine condensed milk, lime juice, and lime zest in a bowl until creamy and well incorporated.

3. Pour the pie filling over the crust. Spread evenly and refrigerate at least 4 hours or overnight.

4. Garnish.

 

RELATED: How to Make Vegan Pound Cake


Want even more vegan recipes, news, food, and lifestyle content? Subscribe to VegOut LA Magazine or VegOut NYC Magazine!

Vegan Key Lime Pie with Ginger Crumb Crust Recipe
Advertisements

Post navigation


Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: