Key Lime Pie

For the crust

- 9oz (roughly 9-10 full rectangles) of graham crackers

- 125g caster sugar

For the filling

-3.2 oz (7 Tablespoons) of Crackd, The No-Egg Egg

-1 ½ cups of plant based milk

-3/4 cup of plant-based heavy cream

-1/2 cup of freshly squeezed lime juice (key limes work best, but any limes will do)

-4 Tablespoons of cornstarch

-1/2 cup of vegan granulated sugar

For the topping

- Serve with zest of lime and heavy cream

Preheat the oven to 350F. Place the graham crackers in a food processor and mix until they have turned to crumbs, add the melted butter and mix again for a few seconds until combined.
Press the graham cracker base into a 9 inch loose base or spring form flan tin, smooth out using the bottom of a glass and push the biscuit mix up the sides of the tin, refrigerate until needed.
In a bowl combine the sugar, cornstarch, lime juice and lime zest and whisk until smooth.
In a separate bowl, place the Crackd No-Egg-Egg, plant based heavy cream and plant milk, and whisk until smooth. Pour the Crackd/milk mix into the lime juice and whisk well until fully combined with no lumps.
Pour the mixture into the biscuit base and immediately place in the centre of the pre heated oven and cook for approximately 25 minutes, when the filling no longer wobbles when moved it’s ready.
Allow to cool completely in the tin before placing in a fridge until cold and set (roughly 3 hours).
Whip up the heavy cream until thick, remove the pie from the refrigerator and take out of the tin.
Pipe or spoon the cream on the pie and decorate with the remaining lime zest and left over graham cracker crumbs.