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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!
To locate LouAna™ products near you, use their handy product finder tool (I did)! Also, be sure to click here to save $1.00 on any LouAna™ Coconut Oil purchase.
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
Ingredients
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)
FOR SERVING:
- 2 Key Limes (or Limes) thinly sliced into half-moons
Instructions
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, coconut 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.
Nicole says
Can I freeze this pie? Also if I do freeze it, should I wait to put the coconut whipped cream until after I freeze it?
aimee says
I am honestly not sure how it would do frozen. If you do decide to try it, I would wait on the coconut whipped cream until you are ready to serve. I personally think it’s best fresh, but you are more than welcome to give this a try 🙂
Maddie says
The filling calls for 1/4 cup coconut milk, but I don’t see that incorporated into the recipe. Do you mix that into the filling?
aimee says
Hi Maddie, yes! That does go into the filling. I can see the confusion, so I re-worded that part of the recipe. Sorry abou that 🙂
David says
I have no idea what I did wrong but the filling never got thicker… I made sure to get all of the ingredients in the correct amounts and I mixed them in the order that the instructions said. When I put the whole thing in the oven, it didn’t really do anything until I left it for about 30-45 mins. Even after that, the consistency of the filling was kind of like the condensed coconut milk. After I left it in the friedge overnight, the top of the filling began to harden, but the inside was still the same. What did I do wrong?! Help! I will try to make it again, but at least this time I ended up making a very delicious thin custard.
aimee says
I am honestly not sure where it all went wrong ;( but in thinking about it – have you heard of agar powder? https://www.amazon.com/NOW-Foods-6410-Powder-2-Ounce/dp/B000MGSJ5A/ref=as_li_ss_tl?ie=UTF8&qid=1522436394&sr=8-3&keywords=agar+powder&dpID=41Uke1cLqxL&preST=_SY300_QL70_&dpSrc=srch&linkCode=sl1&tag=veglife07-20&linkId=411912458ada43d4f7bd15978e518cfc Either this (or something like tapioca powder/starch) would need to be cooked in say the lime juice, then fully cooled before adding, but would add firmness to the pie without altering the flavor. Both of these firm up at room temperature, but once chilled, even more so. I am working on a lemon pie that’s similar so I can speak better to it’s efficacy after that time, but if you decide to try it, use a small amount and let me know how it goes! 🙂
Cindi says
I tried this recipe tonight and mine was also way too runny. I wonder if the sillken tofu is to blame? Once blended it is the consistency of pancake batter. I even added 2Tbsp of cornstarch to the mix and baked longer since there wasn’t really anything else to thicken it. I’ve made pumpkin and pecan pies with a tofu base, but always used firm.
aimee says
Thanks for the feedback Cindi. I am sorry you didn’t have success with the recipe. I am thinking there may be variances in liquid content of the tofu contributing to some readers recipes coming out like mine and other having the experience you did. I am going to re-work the recipe soon to ensure a more consistent outcome.
aimee says
Thanks for the feedback Cindi. I am sorry you didn’t have success with the recipe. I am thinking there may be variances in liquid content of the tofu contributing to some readers recipes coming out like mine and other having the experience you did. I am going to re-work the recipe soon to ensure a more consistent outcome.
Steve says
If you can’t find key limes, your market may carry Ned and Nellies Key Lime Juice. I’ve used it for years.
Jen says
Followed this recipe to a T and like other people it didn’t thicken at all. I was super disappointed because I was making this for mine and my hubby’s wedding anniversary date.