Dairy-Free Key Lime Pie

The Fresh Fig

This Dairy-Free Key Lime Pie is the perfect Summer dessert. It doesn't get easier than this no-bake dessert bursting with fresh citrus flavor!

What you'll need: Cane Sugar –  Vegan Cream Cheese –  Coconut Cream –  Key Lime Juice – Lime Zest –Vegan Butter  – 20 Graham Crackers – Dairy-Free Whipped Cream

– Add the graham crackers and ½ cup vegan butter to a food processor and process until a fine crumb forms. – Pour the graham cracker topping into a pie pan and using a glass or other heavy object, press the crust into the topping until it is packed tightly into the pan.

– Using a hand mixer or a stand mixer, whip the cold coconut cream, sugar, lime juice, and cream cheese into stiff peaks on medium-high speed, about 4-5 minutes. – Pour the Key-Lime filling into the pie plate.

– Refrigerate for at least 5-8 hours and up to 2 days. For best results, overnight is best. The longer refrigerated, the nicer the cheesecake will set up.

Before serving, remove the pie from the refrigerator and top the pie with whipped cream and sliced key limes. Add some extra key-lime zest on top for extra flavor!

Grab all the recipe details and nutritional information below, via the link! 

The Fresh Fig