Dairy Free Key Lime Pie
Yes! You can have yummy dairy free key lime pie. After researching and trying this experiment recipe it came out amazing! I love Key Lime Pie! A dear friend does too but she is dairy free and I am gluten free. I used a gluten and dairy free store bought crust. I used Oat Milk but a 13.5 ounce can of Coconut milk can be substituted. You can use any store bought graham cracker crust that you like. Aldi has one for $.65 that is not gluten-free but is dairy free. Our local grocery store Mi-Del which is allergy free and we have been able to find it for $4 or less. You can also make your own graham cracker crust.
Equipment
- Oven
- Blender
Ingredients
- 1 ΒΌ cup oat milk You can substitute it for 13.5 ounces coconut milk. Oat milk is thin nut juice so you don't need as much as coconut milk.
- 10 tbsp agave syrup
- 1 tbsp tapioca starch Any starch should work.
- 1 medium banana I used a small/medium size banana.
- 3 large eggs
- 1 pinch salt
- 1/2 teaspoon vanilla
- 1/2 cup Nellie & Joe's Famous Key West Lime Juice It sure is the best! If you don't have it available, I suggest 1/2 cup lime juice and substitute 1/2 tsp of lemon juice.
Instructions
- Set your oven temperature to 350 degrees.
- Get your blender out and ingredients.
- Put in the blender all of the ingredients in order. Oat Milk, Agave Syrup, Tapioca Starch, Banana, Eggs, Salt, Vanilla, and Lime Juice.
- Blend it until smooth which takes about 10 seconds.
- Pour the mixture into the pie crust. It will be very liquidity and that's ok! You didn't do anything wrong. I promise it with thicken in the oven.
- Place the pie into the oven for 50 minutes. The pie will start to brown around the outside and be jiggly and that's ok. After 50 minutes it will be a little jiggly in the center take it out and let it cool.
- After a couple of minutes of cooling the center will start to get solid. Then put it in the refrigerator for 2-4 hours.
- Then Enjoy!