Gluten-Free Vegan Key Lime Pie

• Produce

  • 2/3 cup Key lime, fresh juice
  • 1 tbsp Key lime, zest

• Refrigerated

  • 1 1/3 cup Non-dairy milk

• Canned Goods

  • 1 can Coconut milk, full-fat

• Condiments

  • 3/8 tsp Stevia extract, pure powder

• Baking & Spices

  • 3 tbsp Cocoa powder
  • 2 tsp Vanilla

• Oils & Vinegars

  • 4 tbsp Canola oil

• Snacks

  • 3 cups Rice chex, Gluten Free

• Liquids

  • 2 tbsp Water

• Other

  • 3 tbs starch (corn or tapioca

Found on lightorangebean.com

Description

Ingredients

• 1-1/3 cup non-dairy milk (soy or almond)
• 3 tbs starch (corn or tapioca)
• 1 can (13.5 oz) full fat coconut milk
• ¼ tsp pure stevia extract powder
• ⅔ cup fresh key lime juice (approximately from 13 key limes)
• 1 tbs key lime zest
• 1 tsp vanilla extract
• 3 cups Gluten Free Rice Chex
• 4 tbs canola oil
• 3 tbs cocoa powder
• 1 tsp vanilla extract
• ⅛ tsp pure stevia extract powder
• 2 tbs water

Directions

• Use the lemon zester to get the zest from key limes. Then cut the key limes in half and use a citrus reamer to collect all juice from key limes.
• Whisk together all filling ingredients in a saucepan. Heat the saucepan over medium-high heat until it is boiling. Stir occasionally. Turn off the heat and let it cool to room temperature before pouring into the pie crust.
• Meanwhile, place rice cereal in a large zip lock bag, use a rolling pin to crush the cereal until fine crumbs form.
• In a mixing bowl, combine and mix the rest of the crust ingredients. Transfer the crushed cereal into the mixing bowl and mix well until the cereal is evenly coated with the oil mixture.
• Transfer the crust into a lightly greased pie dish. Spread evenly on the sides and bottom. Press with hands to compact the crumbs. Place the pie crust in a freezer to chill for at least 15 minutes or until it is firm.
• Pour the filling into the chilled pie crust. Refrigerate for at least 2 hours or until the filling is firm. Serve cold.