This recipe comes together so quickly, but please note that the Prep time is hands-on time only. Allow enough time (at least a few hours) for the pie to cool and set. You can make it a day ahead.
Author: CJ Leavens and Joey Conway
Recipe type: Dessert
Cuisine: American
Serves: 6 servings
Ingredients
8 ounces dairy-free cream cheese alternative
¾ to 1 cup sugar, to taste
½ cup fresh squeezed key lime juice (about 4 to 6 limes), plus zest for garnish
½ cup unsweetened or plain dairy-free milk beverage
1 teaspoon vanilla extract
3 tablespoons non-GMO cornstarch
1 regular prepared vegan pie crust (not deep dish; vegan graham cracker pie crust recommended)
Put the cream cheese alternative, ¾ cup sugar, key lime juice, milk beverage, starch, and vanilla in your blender and puree until smooth. Taste, and add more sugar, if needed, to achieve your perfect sweet-tart balance.
Pour the mixture into a pot and bring it to a boil over medium heat.
Scrape the mixture into your prepared pie crust and let it cool. Refrigerate until set.
Top with dairy-free whipped topping and sprinkle with key lime zest, to serve