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No-Bake Mini Key Lime Pies

No-Bake Mini Key Lime Pies

Author: Thomas
No-bake, rich and creamy key lime pies that are vegan, gluten-free! Citrusy, not too sweet, and perfectly tart!
Prep Time : 30 mins
Resting Time : 4 hrs
Total Time : 4 hrs 30 mins
Servings 8 Small tartlets
Calories 136 kcal

Ingredients
 
 

Crust

Lime Filling

Meringue (optional)

  • 3 tablespoon aquafaba
  • ¼ teaspoon vanilla extract
  • 3 tablespoon sugar

Instructions
 

Crust

  • Add the rolled oats, almond flour, dates, and coconut oil to a food processor. Process for 15-30 seconds, or until it forms a dough. It should not be too sticky or too dry, you can test the dough by pressing it between your fingers, it should hold together well.
  • Line the bottom of a 8-muffin tin with parchment paper (you don't have to if using a silicone mold). Press about 1 and ½ tablespoon of the crust mixture into each slot. You can shape it into a crust pie (like a cup), or just a flat bottom. Repeat with the remaining crust mixture. Transfer to the refrigerator and let it firm up slightly for at least 1 hour.
  • Combine the full-fat coconut milk, lime juice, maple syrup, cornstarch, lime zest, and agar in a medium saucepan. Whisk to dissolve the cornstarch.
  • Heat over medium heat, whisking constantly until it starts to boil and thickens. As soon as it thickens, remove from heat and whisk in the matcha if using.
  • Divide the lime filling evenly among the muffin slots. Let it cool for about 20 minutes at room temperature before transferring to the refrigerator. Refrigerate for at least 3 hours, or until the filling has set.
  • Serve fresh, topped with a dollop of coconut cream, or aquafaba meringue (see notes).
  • Lime pies are best served the same day but will keep for up to 2 days in the refrigerator.

Notes

  • 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.

Nutrition

Serving: 1 mini pie (without topping)Calories: 136 kcalCarbohydrates: 20.3 gProtein: 2.2 gFat: 5.7 gFiber: 1.9 gSugar: 10.2 g
Course : Dessert, Sweets
Cuisine : French
Keyword : mini key lime pies, no bake lime pies, no bake vegan pies, vegetarian pie recipes
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