6
KEY LIME PIE
Recipe by
Medium
About 3 hours 45 minutes, including chilling
INGREDIENTS:
For the crust
- 9 ounces graham crackers, about **9 to 10 full sheets**
- 1/3 cup melted plant-based butter
For the filling
- 7 tablespoons Crackd® The No-Egg Egg®
- 1 ½ cups of plant-based milk
- 3/4 cup of plant-based heavy cream
- 1/2 cup freshly squeezed lime juice
- 4 tablespoons of cornstarch
- 1/2 cup granulated sugar
For the topping
- 1 Tablespoon of lime zest for the topping
- 1 cup of heavy cream
METHOD:
- Preheat the oven to 350 F.
- Place the graham crackers in a food processor and pulse until fine crumbs form.
- Add the melted plant-based butter and pulse again until combined.
- Press the crumb mixture into a 9-inch springform pie pan or similar pan with a removable bottom. Press the crumbs across the bottom and slightly up the sides. Chill while you make the filling.
- In a bowl, whisk together the sugar, cornstarch, lime juice and lime zest until smooth.
- In a separate bowl, whisk together the Crackd, plant-based heavy cream and plant-based milk until smooth.
- Pour the Crackd mixture into the lime mixture and whisk until fully combined and lump-free.
- Pour the filling into the crust.
- Bake on the center rack for about 25 minutes, or until the filling is mostly set and only slightly wobbly in the middle.
- Cool completely in the pan, then refrigerate for about 3 hours, or until fully chilled and set.
- Remove the pie from the pan.
- Spoon or pipe the whipped cream on top and finish with the remaining lime zest and extra graham cracker crumbs.
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