Serve up this Vegan Key Lime Pie for your next summer cookout. This no-bake key lime pie is creamy, tangy, and the perfect pie to whip up for summer fun!
Grease a 9-inch pie plate with a small amount of coconut oil. Set aside.
In a food processor, pulse the pecans until chopped small.
Then add coconut flakes and oatmeal, and process until mixture is crumbly.
Add the dates and coconut oil, and process until the mixture sticks together.
You may need to start and stop several time to break up the dates.
Press crust into the bottom of a 9-inch pie plate. Place dish with crust in fridge while the filling is prepared.
For the filling:
In a large bowl, stir the coconut cream, coconut milk, maple syrup, lime juice, arrowroot starch, key lime zest, and vanilla until smooth and no lumps remain.
Pour into the prepared pie crust, and place in the fridge for at least 4 hours (or overnight) to set.
Garnish with lime slices and extra lime zest, if desired. Serve cold
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