Key Lime Pie Recipe

So fresh and zingy - the perfect summertime dessert!

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Key Lime Pie Recipe.pdf

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Makes one 8” dish

Ingredients for base;                             Ingredients for pie filling;                                        

300g ginger biscuits                             250ml vegan double cream (I used Elmlea)

130g melted vegan butter                   400g vegan condensed milk (I used 2x tin of Biona)

                                                               70g cornflour

Ingredients for lime curd;                     Juice and zest of two limes

75g vegan butter

80g granulated sugar                            Ingredients for marshmallow meringue topping;

Juice and zest of two limes                   Liquid from one tin of chickpeas (aquafaba)

15g cornflour                                           100g granulated sugar

15g plant milk                                          ½ tsp of xantham gum

You will also need; a mixing bowl, an electric hand mixer or stand mixer, spoon or spatula, saucepan, whisk, small bowl, 8” loose base or springform tin, food processor or rolling pin, optional – blow torch

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Method;

1.       Begin by making the pie base.  Crush the ginger biscuits into fine crumbs using a food processor or by placing in a food bag and crushing with a large wooden spoon or rolling pin

2.       Add the melted butter to the biscuit crumbs and mix together

3.       Press the biscuit crumb mixture firmly into the baking tin to create an even base and sides

4.       Place the baking tin in the fridge or freezer to set the base and move on to making the pie filling

5.       Add the cornflour and roughly half of the cream to the saucepan.  Use a whisk to mix together to form a smooth paste

6.       Add the remaining cream, a little at a time, while continuously whisking to create a smooth mixture

7. Add the lime juice, zest and condensed milk and whisk again until the mixture is smooth

8.       Heat gently on a low heat while continuously whisking until the mixture begins to come to the boil.  It should be thick and creamy

9.       Remove from the heat and carefully pour into the cold pie base

10.   Set aside to cool and then transfer into the fridge or freezer to set.  Make the lime curd

11.   Add the butter, sugar, lime juice and lime zest (leave out the zest if you want a completely smooth curd) to the saucepan and melt together on a low heat

12.   In a small bowl, whisk together the cornflour and plant milk to form a smooth and runny paste

13.   Once everything has melted together in the saucepan, slowly add the cornflour mixture while continuously stirring

14.   Keep continuously stirring until the curd begins to thicken.  Pour into the small bowl and set aside to cool

15.   Once the pie filling is cold and set, pour the cooled lime curd mixture on top and carefully smooth out

16.   Put the pie back in the fridge or freezer to set again

17.   Just before serving, make the marshmallow meringue topping

18.   In a clean mixing bowl, whip the aquafaba until bubbly and fluffy

19.   Add the xantham gum and sugar a little at a time while continuously whipping the mixture

20.   Keep whipping until the mixture has is thick and fluffy and does not slide about in the bowl – if in doubt, whip a bit more!

21.   Spoon the marshmallow meringue mixture on top of the set pie filling

22.   Blow torch the top of the meringue to create a yummy toasted marshmallow topping or if you don’t have a blow torch, place under a hot grill for a few seconds – be careful not to melt the pie filling under the meringue!

23.   Eat and enjoy!