Latchkey Lime Pie
Ingredients
- 1 tablespoon lime zest finely grated
- 2/3 cups fresh lime juice
- 1 1/2 cup unsweetened almond milk at room temperature
- 2 tablespoons agar flakes (or two teaspoons agar powder and skip the soaking step)
- 1 16 oz can coconut milk at room temperature
- 2 tablespoons tapioca flour (or try it with corn starch or arowroot – but I like tapioca best)
- 1/2 cup sugar
- 1 teaspoon vanilla
- 1 9 inch prepared pie crust
Instructions
- In a small sauce pan, soak the agar in almond milk for about 15 minutes. Bake your pie crust for 8 to 10 minuties, then remove from oven to cool.
- In the meantime, mix together coconut milk, tapioca, sugar and vanilla. It’s really important that your coconut milk is at room temperature so that it doesn’t affect the agar when you add it to the pot.
- After soaking agar, turn up the heat and bring to a boil. Keep a close eye so that it doesn’t boil over. Immediately reduce heat and let simmer for about 15 minutes, until agar is dissolved. If using powdered it will only take about 5 minutes to dissolve.
- Once dissolved (you can check by dipping in a tablespoon and seeing if there are any agar flakes left), very slowly whisk in the coconut mixture and then the lime juice and zest. Adding it too fast will make the agar gel up, which you don’t want it to do just yet. Once added, whisk often for about 10 minutes, until mixture has thickened. If it isn’t thickening, turn the heat up just a bit, but you don’t want it to boil.
- Pour into pie shell and let cool on the counter for about half an hour, just so that it isn’t steaming like mad. Refrigerate for at least 3 hours, until fully set. Garnish with lime slices. Serve with some vegan whipped cream, store bought or do the coconut whipped cream thing. (scroll down)
Tried this recipe?Let us know how it was!
