Key Lime Pie Bars Minimalist Baker
- June 15, 2022
I made a few slight adjustments, but they’re still just as simple and delicious as the original, only playing on the tart flavor of limes.And the filling is a blend of soaked cashews, coconut cream, lime juice and zest, arrowroot for thickening, and maple syrup for sweetness.Unlike my raw cheesecakes, which need to stay in the refrigerator to keep their shape, these can sit out at room temperature for hours and remain perfectly intact and delicious, making them ideal for dinner parties, cookouts, and picnics.Leave a comment, rate it, and don’t forget to tag a picture #minimalistbaker on Instagram so we can see. .
Vegan Key Lime Pie
While doing some research for this recipe, I learned so much about key lime pie a la the one and only Martha Stewart.The exact origin of key lime pie and how it should be made are hotly debated topics.The following recipe is our inspired, plant-based version of this creamy, tart pie.The thing is, I couldn’t find key limes anywhere in Kansas City!The rest takes place in the food processor and blender, starting with the crust.The crust is simply 1 sleeve of graham crackers and 1/4 cup melted vegan butter (I use Earth Balance).Then use a small glass or the back of a spoon to press down and get a uniform top.These don’t take but a couple hours to set up so the wrappers peel away easily for serving.You can either eat these straight from the freezer, or let them set out for 10-15 minutes to soften, which I preferred. .
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