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Coconut oil is one of the most versatile cooking oils, perfect for sautéing, drizzling and even pan frying. But today, I decided to bake with coconut oil for this Vegan Coconut Key Lime Pie in partnership with LouAna™ Oils.
Perhaps you have heard of LouAna™ Oils, but if not, here’s a little bit of their history! LouAna™ was born in Opelousas, Louisiana in 1820, a place where the food is an elemental expression of love, flavor and family. With over 14 different types, LouAna™ has the perfect oil for all of your needs helping every type of cook put the best dish on the table each and every time. I keep it handy right next to the stove!
I found LouAna™ Coconut Oil in my local Safeway store in the baking section along with the cooking oils and sprays.
If you can’t find key limes or if they are too expensive due to being out of season, no worries. Go for regular limes and just add a pinch more zest to your filling. This pie will be just as delicious!
Did you know that you can microwave your limes for about 30 seconds and they will yield far more juice than if you didn’t?
You can either use an electric or manual juicer. I would definitely suggest the microwave tip above if using the manual hand juicer.
The crust couldn’t be simpler and a food processor makes quick work of this task. Graham crackers are pulsed with sugar until a fine consistent crumb is reached. To that, I slightly melted coconut oil and processed it with the crumbs until it looks like wet sand. Finally, using a small glass, I press it into my pie dish. Bake for 10-15 minutes at 350 degrees and allow to cool completely before filling.
I used silken tofu as an egg replacer to create stability and to also keep this recipe vegan. You can’t taste it at all, but it’s my favorite for desserts like this one. The filling goes in and bakes for another 10-15 minutes until just set. Allow to come to room temperature before refrigerating.
The pie needs to chill after cooling for at least 4 hours, preferably overnight, for the best texture. The one you see here was chilled for just a few hours and it still sliced beautifully!
I prepared a batch of my sweetened coconut whipped cream to pair with the pie. If you prefer a whipped cream that holds its shape a bit better, just add a tablespoon of dry coconut milk powder (or dry soy milk powder), both available online. It really makes a big difference!
Be sure to reserve a few limes for slicing (and the zest of some you juiced) for garnish!
QUICK TIP: In general, if you’re measuring Coconut Oil to replace butter, margarine or shortening in a recipe, measure the Coconut Oil out in its solid form. To replace a liquid oil, measure the Coconut Oil out in its melted, liquid form after it has cooled. Regardless of how you use it, LouAna™ is always the start of something good!
Did you make this recipe for Vegan Coconut Key Lime Pie? Let me know in the comments section below.
If you liked this recipe, PIN IT FOR LATER!
Vegan Coconut Key Lime Pie
FOR THE GRAHAM CRACKER CRUST:
- 1 c PLUS 2 1/2 tbsp Graham Crackers check to be sure the ones you choose are vegan
- 1/3 c Sugar
- 5 tbsp Coconut Oil melted
FOR THE KEY LIME FILLING:
- 1/3 c PLUS 1 tbsp SILKEN or SOFT TOFU whisk to puree
- 1-1/2 tsp Coconut Oil softened
- 2 tsp Lime Zest plus more for garnish
- 2/3 c Key Lime (or Lime) Juice
- 14 oz. can VEGAN Sweetened Condensed Coconut Milk (available online)
- 1/4 c Canned Coconut Milk
FOR THE COCONUT WHIPPED CREAM:
- 1-1/4 c Canned Coconut Milk REFRIGERATED OVERNIGHT, liquids drained
- 1/2 c Powdered Sugar or more, if necessary
- 1 tsp Vanilla Extract
- 1 tbsp Dry Soy Milk Powder OR Dry Coconut Milk Powder (available online)
- 2 Key Limes (or Limes) thinly sliced into half-moons
MAKE GRAHAM CRACKER CRUST:
Preheat oven to 350 degrees. In the bowl of a food processor, pulse together graham crackers, sugar, and coconut oil. Press evenly onto bottom of a pie dish. Bake until dry and golden, about 10-15 minutes. Let cool completely on a wire rack. (Leave oven on.)
MAKE COCONUT KEY LIME FILLING:
Put silken tofu and lime zest in the bowl of an electric mixer fitted with the whisk attachment and mix until well pureed. Add vegan sweetened condensed milk, lime juice and coconut oil whisking until well combined.
Spread filling evenly over crust using an offset spatula. Bake, rotating dish halfway through, until filling is just set, about 10-15 minutes. Let cool completely on a wire rack. Refrigerate at least 4 hours (or preferably overnight).
TO MAKE COCONUT WHIPPED CREAM:
Put the thick part of a can of coconut milk in the bowl of an electric mixer fitted with the clean whisk attachment. Mix on medium-high for a few minutes, then add the powdered sugar, vanilla and dry non-dairy milk powder of choice (if using). Whisk until stiff enough to pipe.