No-bake, rich and creamy key lime pies that are vegan, gluten-free! Citrusy, not too sweet, and perfectly tart!
For a crunchy crust, you can bake it (before adding the filling) for about 10 minutes in a 350°F preheated oven.
For the meringue: combine the aquafaba and vanilla extract in a small mixing bowl. Using an electric beater, beat until it forms firm peaks. Continue beating and add the sugar one tablespoon at a time until the meringue is glossy, smooth, and thick. Pipe about one tablespoon of meringue on top of each pie and brown using a hand-held torch. I recommend adding the meringue just before serving.