Vegan Key Lime Meringue Pie
This is absolutely the BEST key lime pie I’ve ever tasted. If you’re into tart and fresh, creamy and delicious key lime pies, you have to try this! Find full recipe ️ .
Have a wonderful weekend! 🏻
1/2 cup shredded coconut
3/4 cup gluten free all purpose flour
5 tablespoons coconut oil
1/4 cup coconut sugar
1-2 tbsp water
Preheat over to 350F. Grease a 9-inch tart tin with a removable bottom. In a food processor, mix all ingredients until dough just becomes to form a ball (add water if needed, 1 tbsp at a time)
Firmly press the mixture into the bottom and sides of the tart tin. Bake for 20 minutes. Let cool completely.
Key lime filling
1 1/2 cup coconut cream
1/2 cup fresh lime juice
1/2 cup rice syrup
2 tbsp cornstarch
1 tsp vanilla bean extract
2 tsp agar-agar powder
Pinch of matcha powder (optional)
Pinch fine sea salt
In a saucepan, combine the lime juice, rice syrup, cornstarch, vanilla and salt. Cook on a medium-high heat, with constant stirring, until thickened. Add coconut cream, agar-agar, matcha if using and mix until completely dissolved. Pour lime mixture to a cooled tart shell and place in the fridge at least 4 hrs to set. .
1/2 cup aquafaba/chickpeas water
1 cup powdered sugar
1/4 tsp cream of tartar .
Add chickpeas water into a clean large mixing bowl Whisk for 5 minuets until it’s double in size and foamy. Add cream of tartar and powdered sugar, whisking until the mixture forms stiff, glossy peaks (15 minuets). Spread meringue on top of pie, use a kitchen torch to brown the meringue. Serve straight, enjoy! .
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