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Best “Clean” Key Lime Pie (Whole Food Plant Based)

A “CLEAN” key lime pie recipe? And… it’s naturally plant-based and forged from whole foods?

Have you longed for a sugar-free key lime pie recipe that is as frugal as it is fruity? I used “clean” to describe this dessert because of its alliterative properties and buzzword status. But, make no mistake, I am not trying to define “clean” for you. As long as your key lime pie hasn’t been dropped and turned into a mud pie, it is clean. In general, I see this wellness word flitting around recipes that call for a cup of coconut sugar. You can’t call a Marie Callendar’s icebox pie “dirty” if you’re throwing half a bottle of maple syrup and a can of coconut milk into your “clean” version. For me, healthy food is free of refined carbohydrates, trans fats, and artificial anything. Your definition likely varies and that’s the beauty of freedom. Who am I to shove a piece of luscious citrus propaganda down your throat?

Get a load of that slice! Just like humans, it’ll be ready to go after a quick cat nap in the fridge;)

This pie is free of oil, added sugar, nuts, and wheat. This pie is FULL of healthy monounsaturated fats, complete protein, vitamins, and summer vibes!

I want to clarify that the listed absent ingredients are NOT necessarily unhealthy. Do what feels best to your body, even if the effect is a placebo. Gluten is tantamount to Satan for some but is a benign ingredient to others. There isn’t a nut or seed I won’t touch or be tempted to eat an entire bag of. That is precisely the problem, though; moderation is a tough nut to crack (I’m sorry, it was too easy!) A pie with a cashew or macadamia nut base is too flavorful for me to stop at one slice and too calorific for my metabolism to keep up.

So, I set out to create a nostalgic summer citrus sweet that is suitable for almost all diets. Avocado accompanied my journey, smiling at me from the food processor as it greenified the pie filling. DO NOT tell your guests the secret ingredients, unless you want a permanent ban from all future potlucks. But one bite of blissful ignorance, and they will believe. My friend’s Russian mother even mumbled her approval, though the highest praise she’ll give is “It’s not bad.”

Only 150 calories per giant slice (1/6 of the pie.) You get 5 grams of protein and some healthy fats, too;)

Vegan Graham Coconut Crust Option:

  • 2 cups low-sugar cereal of choice (I used whole grain crispies)
  • 1/2 cup reduced fat shredded coconut- Let’s Do Organic! brand works best
  • 2 honey-free graham crackers
  • 2-3 tablespoons almond milk
  1. Blitz the crust ingredients in a food processor. OR, go the old-fashioned route and crush the crunchy stuff in a plastic bag with a rolling pin.
  2. Press into a 9-inch pie pan. I mean, PUSH, PUSH, PUSH! Use those muscles or a measuring cup to smush it against the sides.
  3. To bake or not to bake? Doesn’t matter. Baking it for 10 minutes at 350F will give it more stability and a toasty flavor, but if you’re feelin’ lazy, go ahead and fill it raw.

For thy filling…

  • 12 oz. firm tofu (Mori Nu is best, but refrigerated will work, too)
  • 150 grams of perfectly ripe avocado
  • 6 tablespoons fresh lime juice
  • 120 grams (1/2 cup) nondairy milk, like cashew or soy
  • 2-3 teaspoons just-grated lime zest (lime-iness preference varies)
  • *Sweetener equivalent to 1/2 cup sugar, such as Lakanto monk fruit or 1 teaspoon liquid stevia
  • 2 teaspoons agar agar powder

Blend everything but the agar-agar until the mixture is so creamy you want to forego making a pie and just eat key lime mousse instead. Heat a saucepan over medium heat and add filling, stirring frequently for a few seconds. Sprinkle the agar-agar powder (that’s our thickener!) into the green base, then slap it around for 4-ish minutes. Once it starts to burp lime-colored bubbles at you, turn the heat down and whisk for another minute. Remove from the burner and cool for a second while you tell your crust what to expect. Pour your filling into the prepared pie crust/shell, and refrigerate for at least 2 hours.

The freezer is this showstopper’s best friend- if possible before serving, stick it in for just 20 minutes to get that frozen key lime ice cream bar mouthfeel.

*For an untamed sweet tooth, go with 2/3 cup instead of 1/2 cup. Your taste buds (and your guests) will thank me later.

Best, Best Dishes,

The Hippie Happy Foodist

If it fits your busy schedule, pin this pie on Pinterest! 

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The Hippie Happy Foodist