Dairy Free Key Lime Pie
Made with a creamy custard base and a crumbly graham cracker crust, this no bake, dairy free key lime pie is just as rich and flavorful as traditional key lime pie without milk. Top with coconut whipped cream before serving for a refreshing dessert that will satisfy your key lime cravings.
Ingredients
- 1extra large pie crust ((store-bought))
- 1 ½ cupkey lime juice (divided)
- 211-ounce cans sweetened condensed coconut milk
- 4 tablespoonscornstarch ((1/4 cup))
- 8 largeegg yolks
- ¼ teaspooncoarse salt
- dairy free whipped cream (such as reddi-wip)
Directions
- 1
Make or buy your crust. Our you can just buy a pre-made one at the store. Just make sure you get one of the extra large ones. They should say they hold "2 extra servings" on the label.
- 2
Heat the liquid. In a saucepan, heat the condensed coconut milk and 1 cup of the lime juice to a simmer. The coconut milk should go from being nice and thick to being runny and thin.Whisk the remaining lime juice with the cornstarch in a small mixing bowl. Set aside for later.
- 3
Temper the eggs. In a large bowl, whisk the egg yolks until smooth. Then, ladle 1/2 cup of the warm liquid into the eggs, whisking continuously to prevent curdling or scrambling of the eggs. Do this two times, and then transfer the mixture back to the saucepan, whisking until smooth.
- 4
Cook the filling. Add the cornstarch mixture to the pot with the egg yolks and continue whisking until the sauce has thickened and the mixture reaches 160˚F. If you don't have a candy thermometer, you can tell it's done with it easily coats the back of a spoon.
- 5
Chill your pie. Pour the filling into your prepared pie crust and allow it to chill on the counter and come to room temperature for about 1 hour, then transfer to the refrigerator for at least 6 hours.You can also put it in the freezer to speed the process up. If you choose to freeze, you will want to remove your pie from the freezer for about 20 minutes before attempting to slice and serve it.