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Mini Vegan Gluten-Free Keto Key Lime Pies Recipe

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4.2 from 6 reviews

These Mini Key Lime Pies are a deliciously tangy and creamy dessert that is vegan, gluten free, and keto-friendly. With a crunchy gluten free graham cracker crust and a smooth, zesty key lime filling made from cashews and coconut milk, these pies are a perfect refreshing treat. They are baked briefly to set the crust, then frozen to achieve a firm texture, making them easy to serve at any occasion.

  • Total Time: 18 minutes plus 2-4 hours freezing
  • Yield: 12 mini pies

Ingredients

Crust

  • 2 1/4 cups gluten free graham crackers (use keto-friendly version if following keto)
  • 1/2 cup organic palm shortening

Filling

  • 1 cup raw cashews, soaked for 4-6 hours or up to overnight and drained
  • 1/2 cup full-fat unsweetened coconut milk
  • 1/2 cup fresh key lime juice (about 4 large limes)
  • 1/4 cup pure maple syrup (or 1/3 cup honey if not vegan; for keto use 1/4 cup keto-friendly sweetener)
  • 1/4 cup coconut oil
  • 1 tablespoon grated lime zest, plus more for sprinkling
  • 1/8 teaspoon unrefined sea salt

Instructions

  1. Preheat Oven: Preheat your oven to 375 degrees Fahrenheit to prepare for baking the crusts.
  2. Prepare Muffin Tin: Line a standard sized 12-cup muffin tin with paper liners to hold the mini pies.
  3. Make Crust Mixture: Pulse the gluten free graham crackers and the organic palm shortening in a food processor until the crackers are finely ground and the shortening is fully incorporated, forming a crumbly mixture.
  4. Form Crusts: Evenly distribute the crust mixture into the bottom of each paper liner in the muffin tin, pressing down firmly to flatten and compact the crusts.
  5. Bake Crusts: Bake in the preheated oven for 8 minutes until the crusts turn golden brown.
  6. Cool Crusts: Remove the crusts from the oven and set aside to cool completely before adding the filling to prevent melting or sogginess.
  7. Blend Filling: Add the soaked cashews, coconut milk, fresh key lime juice, pure maple syrup, coconut oil, grated lime zest, and sea salt to a blender. Blend starting on low speed and gradually increasing to high, blending for about 90 seconds until the mixture is completely smooth and creamy.
  8. Fill Pies: Evenly pour the blended filling over the cooled crusts in the muffin liners.
  9. Remove Air Bubbles: Use a wooden toothpick to gently pop any air bubbles that appear on the surface of the filling for a smooth finish.
  10. Add Lime Zest: Sprinkle additional lime zest on top of each mini pie for added aroma and a pop of color.
  11. Freeze Pies: Place the muffin tin in the freezer and freeze the pies for 2 to 4 hours until the filling is firm enough to hold its shape.
  12. Unmold: Remove the pies from the freezer and carefully peel off the paper liners while still frozen. Arrange the mini pies on a serving platter as desired.
  13. Serve: Let the pies sit at room temperature for 15 minutes prior to serving if desired, or keep refrigerated if not serving immediately. Enjoy your refreshing mini key lime pies!

Notes

  • Soaking cashews for at least 4-6 hours or overnight ensures a smooth and creamy filling texture.
  • For a keto-friendly version, use keto-friendly graham crackers and sweetener options.
  • Do not skip cooling the crusts before adding the filling to prevent soggy crusts.
  • These pies are best served slightly thawed for optimal texture but can be stored in the freezer for longer shelf life.
  • If you prefer a sweeter pie, adjust the maple syrup or sweetener amount to taste.
  • Use paper liners to easily remove the mini pies from the muffin tin without breaking.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 8 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan, Gluten Free, Low Carb

Find it online: https://iamstarved.com/mini-vegan-gluten-free-keto-key-lime-pies-recipe/