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Ingredients
Scale
- 2 1/4 cups graham crackers (approximately 14 crackers)
- 1/2 cup vegan butter, melted
- 1/2 cup water
- 1/2 cup cornstarch
- 22 oz. vegan sweetened condensed milk (2 cans), preferably oat milk-based
- 3/4 cup oat milk, or your favorite dairy-free milk
- 3/4 cup lime juice
- 2 tbsp lime zest
- 2 tbsp vegan butter
- Vegan Cool Whip for topping
Instructions
- Preheat oven to 375°F and grease a 10" pie dish.
- Process graham crackers in a food processor until finely crumbled.
- Add melted vegan butter and blend until it sticks together.
- Transfer the mixture to the pie dish and press evenly.
- Bake the crust for 10-12 minutes until set and golden, then cool.
- Whisk water and cornstarch in a small bowl and set aside.
- In a saucepan, whisk together sweetened condensed milk, oat milk, lime juice, lime zest, and cornstarch mixture.
- Cook over high heat, whisking until it boils, then continue for another 1-2 minutes.
- Remove from heat and stir in vegan butter until melted.
- Pour filling into cooled crust and smooth the top.
- Chill the pie for at least 4 hours or overnight.
- Serve at room temperature and top with vegan Cool Whip.
Notes
Ensure ingredients are at room temperature for better mixing.
Use freshly squeezed lime juice for the best flavor.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Calories: 250
- Sugar: 15
- Sodium: 180
- Fat: 12
- Saturated Fat: 5
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 36
- Fiber: 1
- Protein: 2
- Cholesterol: 0