Key limes juice is supposed to be a bit less tart than regular lime juice. Key limes are smaller, more yellow in color, and have thinner skin. Of course, the answer would ideally be key limes! Key limes vary from regular limes (also known as Persian limes) in several ways. What kind of limes to use in your vegan key lime pie recipe I will link to the brands I like and use, so that you know what to look for when you go shopping. Those products can usually be found in most bigger grocery stores these days- I found mine at Whole Foods. In place of them, we will be using full-fat coconut milk and vegan sweetened condensed milk. Some vegan key lime pie recipes call for using silken tofu and maple syrup, but we won't even need those. To make this plant-based version, I made small swaps to make this recipe dairy-free and egg free and also keep it as simple as possible. Sometimes it can be topped with a marange toppings, or sometimes just whipped cream. Traditional key lime pie is made with sweetened condensed milk, key lime juice, and egg whites, with either a graham cracker crust, or a pastry crust. Key lime pie reportedly originated in the Florida keys. Whether you're looking for a vegan version of the classic key lime pie or just a delicious dessert that's easy to make, this recipe is sure to impress. The combination of the flavorful graham cracker crust and a creamy filling creates a perfect balance of flavors and textures. Store in the refrigerator for up to 4 days, covered.This vegan key lime pie recipe is the perfect dessert for any occasion. You could also use a blow torch to toast the topping. Rough it up a little so there are a lot of ridges that will brown nicely when toasting it.īake for 5-7 minutes, or until meringue is golden brown. This will prevent the meringue from shrinking. Spoon the meringue over the filling and spread it out so it touches the pie dish. Add cream of tartar and continue beating until stiff peaks form.Īdd sugar in, a tablespoon at a time, until meringue is stiff and glossy. Beat egg whites in a large bowl until frothy. To make the meringue topping, preheat oven to 425☏ (220☌). Allow filling to cool slightly at room temperature for about 15 minutes, and then pour it into the crust and smooth into an even layer. Whisk until combined and mixture has cooled. Remove from heat and immediately add cold butter, lime zest, and vanilla. Whisk for another couple of minutes until mixture thickens and coats the back of a spoon. Over medium heat, whisk to combine.īring the mixture to a boil, whisking constantly. Stir to combine and then mix in heavy whipping cream, milk, egg yolks, and lime juice. To make the filling, combine sugar, cornstarch, and salt in a medium saucepan. You could stop here and refrigerate the crust until the next day, or carry on making the pie. Bake for 10 minutes and let cool on a wire rack while you make the filling. Pour crust ingredients into the pie dish, and push the crust into the bottom and up the sides of the dish. Stir together until the butter has been mixed into the other ingredients fully. In a medium bowl, combine graham cracker crumbs, brown sugar, and melted butter. Grease a 9" pie dish (I like to use butter), and set it aside. The crust is a graham cracker crust, which I think goes so well with this pie.
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