This pie was a crowd pleaser among my peers with different dietary needs! This vegan recipe can also be gluten free if you substitute regular flour for coconut or almond flour. I got this recipe for my 2018 Pi day pie from here.
2 ¾ cups unsweetened shredded coconut
¼ cup pure maple syrup
1 tsp vanilla extract
¼ cup all purpose flour (sub coconut flour to be GF)
2.5 cups coconut yogurt
2 tablespoons corn starch
½ cup pure maple syrup
2 tsp vanilla extract
Juice of 2-3 limes (½ cup)
Preheat oven to 350 degree F and lightly grease a pie pan.
For the crust: In a large bowl stir the shredded coconut, maple syrup, vanilla extract, and flour. The crust should stick together but be easy to press in the pan.
Bake 12-15 minutes or until lightly brown. Remove from oven set aside.
For the filling: In a large bowl whisk together coconut yogurt, corn starch, maple syrup, vanilla extract, and the lime juice. Pour filling into crust.
Bake for 35-40 minutes. Take out of the oven and let it cool to room temp. Then cool it in the fridge for ~2 hours.
Grate a lime to add zest and cute up a lime for garnish.
TA DA you got a key lime pie that all will want to try.