Vegan Key Lime Pie

Step 1

Add 1 3/4 cup oats, 1/2 cup coconut sugar, and 1/4 tsp of salt, into a food processor.

Step 2

Pulse a few times to get everything chopped up, then turn the food processor on low and slowly pour in the melted 7 tablespoons of coconut oil. Mix until it is all combined well and slightly moist and sticky. (You may need to stop and stir the contents to get everything incorporated.)

Step 3

Pour the mixture into a 9- inch springform pan or baking dish and use a flat-bottomed measuring cup to pack it down firmly.

Step 4

Chill in the refrigerator to set while you make the no-bake pie filling of your choice.

Step 5

Allow the cream cheese to warm up for a while before blending or put it in the microwave for about 20 seconds to make it close to room temperature before blending.

Step 6

Place the cream cheese, melted coconut oil, key lime juice, the zest of 2 limes, and sugar in a food processor or blender and blend again until very creamy.

Step 7

Pour into the graham cracker crust and top with a little more lime zest for decoration. Chill for at least 6 hours to set.

Step 8

Mix 1/2 cup of softened plant butter with 2 cups of powdered sugar for 1 minute until well combined.

Step 9

Turn on the mixer to high and slowly pour in 1/2 cup of aquafaba and 1 teaspoon of vanilla.

Step 10

Beat on high for at least 5 minutes, stopping to scrape the edges occasionally. The whipped cream may appear to separate at first but will come together again when you keep mixing.

Step 11

Pipe the whipped cream onto the pie however you would like to decorate it. (If using this recipe, you can do this a day or two before serving. It will not deflate like store-bought whipped cream or aquafaba whipped cream.