This recipe is adapted from the Duchess Bake Shop cookbook. It was my go-to recipe before embracing plant-based food. There are only 7 ingredients in the original recipe, four of them being graham crackers, butter, eggs, and sweetened condensed milk. Not exactly vegan-friendly, but that’s not gonna stop me from having my key lime pie.
A delicious cookie crust is important for a great key lime pie.
The secret to the crust is Biscoff cookies by Lotus. They serve them on airplanes sometimes, but they can be a little hard to find. Not all grocery stores carry them. You can find them on Amazon here.
I didn’t actually use Key limes in the recipe. Again, not every grocery store has them available. If you can find them, that’s great, but any lime will do!
Think about serving size.
To make the mini tarts, I used a set of Wilton Perfect Results Tart Pans that I just got for Christmas, also available on Amazon. After doing a pretty extensive decluttering in the kitchen a few months ago, I try to limit the tools and gadgets that I add. I don’t really enjoy cutting into large pies. It’s messy, the centre doesn’t bake properly, or there’s too much and some goes to waste. There are plenty of reasons to serve your pies up in single serve portions.
There are a few steps to putting this together, but it’s generally straightforward. You can play around with the amount of lime zest and juice to your taste, but use enough to mask the coconut flavour. It’s a key lime pie, not a coconut pie. If you don’t have maple syrup, substitute for another sweetener.
Send me your feedback. I’m always willing to listen!
This is a pretty recent recipe test and it turned out very well. Everyone who tried it loved it, but I’d love to know what YOU think! If you have suggestions on how to improve it, please share them with me.
Key Lime TartsPrint Recipe
- — crust —
- 1 1/2 cups Biscoff cookies, crumbs
- 1/4 cup vegan butter, melted
- 3 tbsp sugar
- — sweetened condensed milk —
- 1 can full-fat coconut milk (about 14 oz)
- 1/4 cup maple syrup (or other sweetener)
- — filling —
- 1 tbsp corn starch (or other thickener)
- 2 tbsp lime zest
- 1/3 cup lime juice
Preheat the oven to 300F.
In a food processor, pulse the cookies into crumbs.
Add the melted butter and sugar. Combine until the mixture is uniform.
Shape the pie crust in the tins. Use your hands to form the sides and then something flat to form the bottom.
Bake for 12 minutes and allow to cool. Do not remove from pie shells.
Raise oven temperature to 325F.
In a saucepan, heat the coconut milk and maple syrup. Whisking regularly, bring to a boil and then immediately reduce heat to a simmer.
Simmer for 25 minutes uncovered to allow some of the liquid to boil off.
While the coconut milk simmers, zest and juice your limes. Set aside.
Add cornstarch to the coconut milk saucepan and combine well. Simmer another 5 minutes, then remove from heat.
Add the lime zest and juice to the coconut milk mixture and combine well.
Pour an equal amount of filling into each prepared pie crust.
Bake 10 minutes and allow to cool completely.