Ingredients

The following ingredients have 8 Servings
  • 1 9-Inch Mi-Del Gluten-Free Graham Style Pie Crust
  • 1 ½ Cups Finely Crushed Gluten-Free Graham Crackers
  • 6 TB Cold Vegan/Soy-Free Butter
  • 1 13.5oz Can Full-Fat Unsweetened Coconut Milk
  • 1/2 Cup Sweetened Condensed Coconut Milk
  • 1/2 Cup Key Lime Juice
  • 5 TB Arrowroot or Corn Starch
  • Fresh Lime Zest
  • Fresh Lime Slices
  • Coconut Whipped Cream
  • Vegan Marshmallow Fluff

Instruction

  • Take out your premade pie crust or see notes below for homemade crust instructions.
  • Add the canned coconut milk, sweetened condensed coconut milk, and lime juice to a pot on the stove. bring it to a boil and reduce to a simmer over low heat, while you sift in the starch.
  • Continuing whisking the mixture until it thickens, about 5 minutes. Add an extra tablespoon of starch if the mixture is not thickening at all.
  • Remove the thick pudding mixture from the heat and pour it into your prepared pie crust. Smooth out the filling to fill the entire crust.
  • Allow the pie to come to room temperature before chilling at least 5 hours or overnight in the fridge.
  • When the pie has chilled, top it with fresh lime zest using a Microplane, thin lime slices, and whipped cream, if desired.