![]() ![]() ![]() Dairy-free options are easy to find, but gluten-free crusts often use eggs. You can also make this recipe gluten-free with a gluten-free, vegan pie crust. And today, we’ve giving it an update!īy ingredients, this recipe is dairy-free / non-dairy, egg-free, optionally nut-free, peanut-free, optionally soy-free, vegan, and vegetarian. They’ve since moved on, but their fast and easy dessert recipe is still here to enjoy. It was created and submitted by CJ Leavens and Joey Conway, who used to do cooking videos under as the Sugar Bakers. This recipe for vegan key lime pie was an entry in our March Recipe Madness Contest many years ago. If you can’t get your hands on key limes, you can use regular limes. Of course, key limes are the best thing to use in this pie, and they’re still in season (throughout summer and early fall). Vegan Key Lime Pie is a Zesty Dessert You Can Easily Make Ahead The hardest part is waiting for it to set up! It’s a light cream pie and cheesecake hybrid, that requires minimal cooking, and just minutes of preparation. Remove from fridge and let sit at room temperature at least 1 hour before serving.If you want to add a little zest to your barbecue or picnic, then I highly recommend this easy vegan key lime pie recipe. Remove from oven, note that the middle may jiggle a bit, let sit until cool enough to handle then place in refrigerator a few hours, preferably overnight. Pour into prepared springform pan, place it on a sheet pan and slide into the oven for 1 hour. Transfer the crumbs to a 9-inch pie pan, then spread and firmly press the crumbs onto. Drizzle in 5 tablespoons of the oil and process until just combined. Process until the crackers have a fine crumb resembling coarse sand. Now add lime or lemon extract and lime zest and juice, mix until just incorporated. In a food processor, combine the graham crackers, 1 tablespoon sugar, and 1/4 teaspoon salt. Reduce speed to medium, add sugar, salt, flour, then eggs one a time. ![]() Press in your prepared graham cracker crust firmly on bottom and up the sides a bit.Īdd container of ricotta to stand mixer (or use hand held) and beat on med/high for 3 mins. Preheat oven to 325 degrees, line a 9 " springform pan with parchment paper and grease well. Prepared graham cracker crust, I used kinnikinnik gluten freeġ/2 cup fresh squeezed key or regular lime juice Wishing you and your family a fabulous Thanksgiving. The other dessert on the table was a Browned Butter Pecan Pie with Expresso Dates – See? Sometimes cheesecake can be considered light honey. Sure, I know cheesecake and lighter don’t normally appear in the same sentence, here the ricotta really does help create a nice light and airy version. It was a huge success, we all felt that after a long heavy meal, a lighter dessert, with citrus undertones really hits the spot. This year I debuted this Key Lime Ricotta Cheesecake at the Canadian feast. Make no mistake though, dinner always revolves around Turkey Dressing, some version of Brussels Sprouts, a few Root Vegetables, Gravy and of course Dessert - never just one. Other years, we vary it slightly to reflect the food allergies or aversions of our invited guests. Some years it is exactly the same dinner both times. Once in October with my Canadian side, and again in November with all my American friends and family. I am in the fortunate situation of celebrating Thanksgiving twice every year. ![]()
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