Tag Archives: Key Lime

No Bake Key Lime Pie Parfaits

No Bake Key Lime Pie Parfaits

No Bake Key Lime Pie Parfaits

It’s hot all over right now. Definitely too hot to turn on the oven. And it’s hard to concentrate on creating dessert, but a yummy treat does make me feel better. The answer to the dilemma is a no-bake sweet.

When I was a kid I would make a key lime pie whose recipe was on the package of a pre-baked pie shell. It was so simple to make, providing quick gratification without working up a sweat. It seemed perfect, so I dug up the recipe.

After I found vegan versions of the ingredients I had a revelation. The pie could be deconstructed for a fun, somewhat elegant, and still easy dessert. I mixed the base, layered the ingredients in a glass, and the Key Lime Pie Parfait was born.

key lime pie parfait ingredients

key lime pie parfait ingredients

Until next time, happy non-baking!

No Bake Key Lime Pie Parfaits
Print Recipe

No Bake Key Lime Pie Parfaits

It’s hot all over right now. Definitely too hot to turn on the oven. And it’s hard to concentrate on creating dessert, but a yummy treat does make me feel better. The answer to the dilemma is a no-bake sweet.
Course: Dessert
Cuisine: Vegan
Keyword: Key Lime, No Bake, Pie, Summer, Sweetened condensed milk, Whipped Topping
Servings: 6
Author: The Decadent Vegan Baker

Ingredients

  • 1 can vegan sweetened condensed milk
  • 5 ounces frozen limeade concentrate from a can thawed slightly (see note)
  • 1 container vegan whipped topping thawed per package directions
  • cookies for layering such as graham crackers, chocolate or vanilla wafers, or Biscoff

Instructions

  • Place the sweetened condensed milk and limeade concentrate in a large bowl and mix well. Using a spatula, fold in the whipped topping until combined. Refrigerate for one hour to allow filling to firm up.
  • Put as many cookies as desired in a plastic bag and gently bash with a large spoon until crumbs of various sizes remain. Place a spoonful of crumbs in the bottom of a parfait glass. Cover the crumbs with two spoonfuls of key lime filling. Repeat the layers, then finish with a sprinkle of topping. Repeat the process in fresh glasses until no filling remains. Serve immediately.

Notes

Note: You will not use an entire container. Make some refreshing limeade with the rest.

Key Lime Pie Tarts

key lime pie tarts

key lime pie tarts

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
Crust:
1 1/4 cups gluten-free chocolate cookie crumbs (from about 5 oz of cookies)
2 1/2 TBS canola oil
Filling:
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
Garnish:
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!