Key Lime Pie with a Ginger Cookie Crust

• Vegetarian

• Produce

  • 1 tbsp Lime, zest
  • 1 tsp Matcha powder

• Canned Goods

  • 2 cans Coconut cream, refrigerated

• Condiments

  • 3/4 cup Agave nectar
  • 1 cup Lime juice

• Baking & Spices

  • 1 tsp Corn starch

• Oils & Vinegars

  • 3 tbsp Vegan butter or coconut oil

• Snacks

  • 1 10 oz box Ginger snap cookies

Found on twocityvegans.com

Description

Ingredients

• 1 10 oz box ginger snap cookies
• 3 tbsp melted vegan butter or coconut oil
• 1 cup lime juice (key lime or regular)
• 2 cans refrigerated coconut cream
• ¾ cup agave nectar
• 1 tbsp lime zest
• 1 tsp corn starch
• 1 tsp matcha powder (optional)

Directions

• Blitz the cookies in the food processor until they are crumbs, melt the butter, and combine in the food processor.
• Press the crust into a pie pan with your hands and let it set in the freezer.
• Open the canned coconut cream and drain the liquid. Since it was refrigerated, it will be solid. Scrape into a large mixing bowl, add in the lime juice, the agave, the zest and mix with a hand mixer.
• Once combined well add the matcha powder if you are and the corn starch.
• Fill the pie crust and let it set in the freezer overnight or for at least four hours.
• You will have extra filling. You can freezer it and eat it or make a mini pie!