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A "big" storm rolled through San Diego recently blowing over lots of trees. The wind also blew through many of our students citrus trees and we had numerous people bring us big bags of fruit. Made my Vegan Key Lime Pie thanks to our generous gifts.
- 1/3 cup ground chia seeds
- 1/3 cup filtered water
- 3 tablespoons Maple Suryp
- 1/2 teaspoon sea salt
- 1/3 cup arrowroot powder
- 2 1/2 cups shredded unsweetened coconut
- 1 teaspoon vanilla extract
- Zest o 7-8 Limes
- Juice of 7-8 Limes (roughly ½ cup)
- 2 Tbsp Agar Agar flakes
- ¾ cup Raw Cashews (pre-soaked for at least a few hours)
- ¼ cup Coconut Oil (melted)
- 1 small ripe Avocado
- 1/3 cup Maple Syrup
- 1 tsp pure Vanilla Extract
Cream Layer Ingredients:
- 1 can full fat Coconut Milk (chilled overnight)
- 2-3 Tbsp Maple Syrup
- 1 Tsp pure Vanilla Extract
- 1/4 cup Water
- 2 Tbsp Agar Agar
1. Preheat oven to 350F. Oil a pie dish with coconut oil and set aside.
2. For the crust, stir chia seeds into the water and allow to soak for 10 minutes.
In a food processor add sweetener, salt, arrowroot, and mix well. Add shredded coconut and spin until very fine. Stop it and clean the sides several times to be sure it grinds very fine. Add vanilla and soaked chia seeds to food processor and mix again until it becomes a soft, uniform dough. Place the dough a board between two pieces of parchment paper. Dust the surface with arrowroot powder to keep from sticking. Use a rolling pin to roll it to 13 – 14 inches round, depending upon the size of your pan. Remove the top layer of parchment paper, and use the bottom layer of paper to flip dough gently over onto pie pan. Repair any rips. Prick the bottom of the pie with a fork in a few places. Pre-bake crust for 20 minutes at 300 degrees. Cool the pie crust.
3. For the filling, place lime juice and agar agar flakes into a small sauce pan and warm on medium-low heat until the agar agar flakes dissolve into the juice. You’ll need to stir the mixture regularly and watch that it doesn’t come to a boil. Just leave it long enough on the heat for the agar agar flakes to dissolve. Remove from heat.
4. Place all remaining filling ingredients into a blender (or use a bowl and an immersion blender — that’s what I used) and process until smooth. Add in the key lime juice and agar agar mixture and blend a few seconds longer to mix it in. Pour this mixture into the baked pie crust. Place the pie pan into the freezer to set for at least 20 minutes.
5. Meanwhile, prepare the whipped topping. Open canned coconut milk and scoop out only the solid part of the milk into a medium sized mixing bowl. Add in vanilla and maple syrup and whip it up with a mixer until it’s light and fluffy. (Store remaining coconut water for later use or discard).
6. Warm up the water and the agar agar on medium heat in a small saucepan or pot. Keep whisking it until the agar is fully dissolved. Do not wait till the mixture boils! This is important, as it’ll clump up. Once the agar is just dissolved, pour the mixture into the whipped coconut cream and whip some more until everything is combined.
7. Scoop coconut cream mixture into the pie atop the key lime layer. Spread it around evenly. Place pie in the fridge and refrigerate for at least a few hours before serving to allow it to set (or place in the freezer for 1 hour to speed up the process). I found that the longer it was chilled, the better it tasted!