Mini Vegan Key Lime Pies

Creamy, smooth and oh so flavorful, these Mini Vegan Key Lime Pies have everything you love about the traditional dessert. 

If my mom had to choose one dessert to eat for the rest of her life, it would easily be key lime pie.  As far back as I can remember, it has always been her dessert of choice.  I can’t blame her…the combination of sweet, tangy, cool and creamy is hard to beat!

Walmart is again featuring a collection of Hallmark Signature cards for Mother’s Day, a line of premium, handcrafted greeting cards. They are super cute and have multiple designs!

HOW DO I MAKE MINI VEGAN KEY LIME PIES?

*Before you start this recipe, be sure to place two 13 oz. cans of coconut milk in your refrigerator over night so that separation can occur.

To create my super simple graham cracker crust, start by crumbling approximately 1 sleeve of graham crackers into a bowl. (You can use gluten free if needed).  Add ¼ cup melted vegan butter, mix well and place into prepared cupcake tins.

Bake for approximately 10 minutes at 375 degrees F.

To create the key lime filling, mash 4 small avocados in a large bowl. Add ½ cup fresh key lime juice and the zest of 1 lime.  (I prefer using fresh key limes for the recipe. That way the pies don’t come out overly tart or sour. Feel free to use bottled imitation juice, but note that it will be much more tangy/sour if you use bottled.)

With a hand mixer or stand mixer, blend the ingredients with ⅓ cup of natural maple syrup, a dash of sea salt and 1 teaspoon vanilla extract.

Next, open 1 can of chilled coconut milk. Scoop out the firm layer on top and place in a bowl. Using a mixer, whip the firm coconut milk until you have a fluffy “whipped cream” consistency. Add the whipped coconut milk to the avocado/lime mixture and mix well.

Carefully spoon the key lime pie mixture on top of each of the graham cracker crusts.

To create the whipped cream topping, open the remaining can of chilled coconut milk and scoop out the firm part. Add 1 teaspoon of vanilla extract and 1 tablespoon natural maple syrup. Whip the cream until fluffy. Top each pie with a small amount. Add additional lime zest, if desired.

Place the cupcakes in a freezer for approximately 20 minutes to set, then move to refrigerator until you are ready to serve.  (If you do not plan on serving within an hour or two, feel free to place them in your freezer for the future. But be sure to leave time for them to thaw before eating. They will become hard in the freezer.)

This year, brighten your mom’s day with my Mini Vegan Key Lime Pies and a NEW Hallmark Signature card.