Pi day is tomorrow (3.14) and I wanted to celebrate with pie. The problem is that I don’t like crust so I’m not fond of pie. There is just one that I adore – Key Lime Pie. By making it I also thought that I could sneak in a nod to St. Patty’s Day with a “green” pie, although I ended up not adding food color. But the lime still evokes green, and I made crust!
The recipe I found was already vegan, so that part was easy. With the simple tart crusts I did not need to make high altitude changes. The adaptations I made were for other reasons. To start, I was going to visit a gluten-free friend so I found gluten-free, vegan cookies for the crust. It took some searching but Enjoy Life brand fit the requirements.
The other major change was to make a chocolate crust. When I was a kid I used to make a Key Lime Pie from packaged ingredients with a premade chocolate crust. The flavor combo of deep chocolate with tart lime was heaven. I recreated those tastes here and bumped up the chocolate by garnishing the mini pies with shaved chocolate. Memory lane can have some tasty moments.
Key Lime Pie Tarts adapted from Minimalist Baker
1 1/4 cups gluten-free chocolate cookie crumbs (from about 5 oz of cookies)
2 1/2 TBS canola oil
1 cup raw cashews, soaked for 4-6 hours (or overnight), then drained
3/4 cup full fat coconut milk, well shaken
1/4 cup coconut oil, melted
3-4 large limes or 6-7 key limes (1 Tbsp zest, 1/2 cup juice)
1/3 cup agave nectar
shaved dark chocolate
Preheat oven to 375 F and line a muffin tin with 12 paper liners. Add cookie crumbs to a food processor and process until you achieve a fine meal. Add oil and pulse to combine; you should get a consistency like wet sand. Distribute evenly among muffin tins and press down with the bottom of a shot glass to flatten. Bake 10-12 minutes. Remove and set aside to cool.
Add filling ingredients to a blender and blend on high until creamy and smooth. Taste and adjust flavor as needed, adding more lime juice for more tart, or more agave for added sweetness. Pour filling into muffin tins and tap on counter to release air bubbles. Cover loosely. Freeze for 1/2 hour, then garnish with shaved chocolate. Return to freezer for 1-3 hours or until firm. Remove from freezer for 10-15 minutes to thaw before serving. Store in refrigerator.
Until next time, happy baking!