Key Lime Pie de Creme

Key West Pie de Creme

This wonderful classic is actually the official pie of Florida.  Key Limes are well known for their unique flavor.  It’s what really makes it and why Key Lime pie is so popular. I fell in love with it when I was in Key West, so much that I had to recreate my own Key West Key Lime Pie de Creme.

Since I was never a fan of Key Lime Pie – I am now when I went to Key West, Florida. I fell in love with it and even came back with a bottle of “Nellie and Joes Famous Key Lime juice“. It has such a wonderful flavor that I now use it in many of my recipes. And the best part is I can get that same bottle on Amazon.

For me, this is the only lime juice I use for most of my recipes. It’s so delicious and versatile. If you make any drinks calling for lime juice, you can use this. You can find Key Limes in many grocery stores but not all year. They are seasonal. The key limes are smaller but so flavorful.

I guarantee you’ll be hooked on my Key Lime pie de creme. Plus it’s easy. It’s like a frozen ice cream treat but not ice cream! To store, put them in an airtight container in the freezer. When you want this scrumptious treat, just pull one out and let it thaw for 5 minutes before inhaling. They store well for up to 2 months.

Start by preheating the oven to 375°F. Line a standard muffin tin with 12 paper liners or silicone liners.

Using Silken firm tofu, press out the liquid, and set aside. Start your crust by adding the graham crackers and coconut in a high-speed blender or food processor. Process until you achieve a nice fine meal. Then add the almond butter and pulse to combine. You do not want to overmix – just pulse.

Distribute the graham cracker crumbs evenly among the muffin tins, then press down with a glass or spoon to flatten. I use the Anchor Hocking 5 oz. measuring glass. It fits perfectly inside each muffin cavity. Bake for 10 minutes or until golden brown. Remove and set aside to cool.

Start your filling by adding all the ingredients for the filling in a blender, blending on high (or liquefy) until creamy and smooth. Taste and adjust the flavor if needed, adding more lime juice/zest for more tart, or a little more agave for a little sweeter.

Pour the filling into each muffin cavity, tapping lightly on the counter to release any air bubbles. Top with a few of the lime zest or shredded coconut (or both) in the center of each.

Freeze for 2-4 hours or until firm. Remove the muffin tin from the freezer for 5-8 minutes to thaw just a bit before serving. You don’t want this to be soft, just enough to cheerfully bit into it. You’ll realize it’s the perfect frozen dessert treat. You’ll love it.

Key West Pie de Creme

Key Lime Pie de Creme

Yield: 12 mini pies
Prep Time: 20 minutes
Cook Time: 10 minutes
Chill Time: 2 hours
Total Time: 2 hours 30 minutes

This wonderful classic is actually the official pie of Florida.  Key Limes are well known for their unique flavor.  You'll fall in love with this decadent dessert.

Ingredients

Crust

  • 1 1/2 Cups graham cracker crumbs (almost 1 sleeve of graham crackers)
  • 1/4 Cup almond butter
  • 1 Tbsp. shredded coconut

Filling

  • 1/2 Cup Key Lime Juice + 1 Tbsp
  • 2 Tbsp. lime zes (preferably from key limes)
  • 1 1/2 Tbsp. shredded coconut
  • 2 Tbsp. vanilla extract
  • 1/4 Cup silken firm tofu (liquid pressed out)
  • 1/3 - 1/2 Cup Agave nectar
  • 1 Cup raw cashews (soaked in hot water for 4-6 hours or overnight)
  • 3/4 Cup full-fat coconut milk (shake well to blend the liquid)

Instructions

  1. Preheat oven to 375° F. Line a standard muffin tin with 12 paper liners or silicone liners.
  2. Press out the liquid from the tofu and set aside.
  3. Add the graham crackers and shredded coconut to a high speed blender or food processor. Process until you achieve a very fine texture. Then add the almond butter and pulse to combine well.
  4. Distribute the graham cracker crumbs evenly almond muffin tins and press down with a glass or spoon to flatten. (I found the Anchor Hocking 5 oz. measuring glass is a perfect fit for the inside of a muffin tin)
  5. Bake for 10 minutes or until golden brown. Remove and set aside to cool.
  6. Add all the filling ingredients to a blender and blend on high (or liquiefy) until creamy and smooth. Taste and adjust the flavor as needed, adding more lime zest or Key Lime lime juice for more tart, or more agave for a little added sweetness.
  7. Pour filling into each muffin tin and light tap on the counter to release any air bubbles. Top with a bit more lime zest or shredded coconut in the center of each.
  8. Freeze for 2-4 hours or until firm. Remove from the freezer for 5-8 minutes to thaw just a bit before serving. A great frozen treat for dessert.

Notes

Do not store this dessert in the refrigerator. This keeps covered in the freezer for up to 1 month, though it is best when fresh. You can sub 3-4 regular limes in place of the key limes. Key Lime juice was used for this recipe which gives it a great taste and can be purchased on Amazon as well as a few stores. It has a unique and incredible flavor perfect for Key Lime Pie. To keep this recipe gluten-free or even grain-free, you can sub gluten-free crackers in place of the graham crackers.

Did you make this recipe? We'd love to hear from you!

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Michele Wallace

Entrepreneur and author of A Plant-Based Revolution.com. Michele has also earned her Plant-Based Nutrition Certification from eCornell University. The book is an easy and complete guide for those wanting to get healthy and offers step-by-step instructions, including over 85 delicious and healthy recipes.
A Plant-Based Revolution is dedicated to whole food plant-based nutrition.

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