Description
This Frozen Key Lime Pie is a refreshing and perfect summer treat that is both gluten and dairy free. With a crunchy graham cracker crust and a creamy, tangy filling made from coconut yogurt and whipped coconut cream, it’s a delightful dessert that is easy to prepare and ideal for hot days.
Ingredients
Crust
- 1 1/4 cups graham cracker crumbs
- 1/4 cup brown sugar
- 5 tablespoons melted dairy free butter (such as Earth Balance)
Pie Filling
- 1/2 cup vanilla coconut yogurt (dairy free)
- 2 cups coconut whipped cream (dairy free)
- 2 tablespoons lime juice
Instructions
- Prepare the Crust: Combine the graham cracker crumbs and brown sugar in a food processor and pulse until you achieve a fine crumb texture. Add the melted dairy free butter and pulse again until thoroughly combined and the mixture holds together when pressed.
- Form the Crust Cups: Divide the crust mixture evenly into a 12-cup silicone muffin tin. Press the mixture firmly into the bottom and slightly up the sides of each cup to form a crust base. Set aside.
- Make the Filling: In a bowl, gently fold together the vanilla coconut yogurt, coconut whipped cream, and lime juice until fully incorporated, creating a smooth and creamy filling.
- Assemble: Spoon or pour the filling evenly into each crust-lined muffin cup, filling almost to the top.
- Freeze: Place the muffin tin in the freezer and freeze until solid, about 4 to 6 hours or overnight for best results.
- Serve: When ready to serve, top each frozen mini pie with additional coconut whipped cream and a sprinkle of fresh lime zest for garnish.
Notes
- Use silicone muffin tins for easy removal of frozen pies.
- Ensure the graham cracker crumbs are finely ground for the best crust texture.
- For a sweeter filling, you can add a teaspoon of sweetener of choice to the yogurt mixture.
- Allow the pies to thaw for 5–10 minutes before serving to soften slightly for easier bites.
- Store leftovers in an airtight container in the freezer for up to 1 week.
