Chocolate-coated Key Lime-Coconut Creme Pie

Chocolate-coated Key Lime Pie1 LR

Last week Things My Belly Likes threw down a challenge to cook and bake with items that one would normally bypass in the grocery store.  Check out her blog and see just how crazy and creative she got with this.  I, as usual, was a little slow on the uptake and not only missed out on the week’s challenges, I only managed to come up with one challenge recipe.  Better late than never.  Incidentally, I completely rejected the idea of using lima beans (I’m not ready to go there yet, if ever).  Instead, I poked around our sporadically lame, occasionally bountiful Walmart produce section and chose a cute little bag of key limes.  I know, I know – how challenging is that?  Well, I’ll have you know that I’d never created nor ever eaten anything with key limes so I’m saying they fall squarely in the “challenge” category.  Yes, I could’ve grabbed some jicama, but c’mon people.  I’m only human.

This pie is a combination of coconut creme and key lime so the tangy lime has been tamed somewhat – feel free to up the amount of juice (reducing the other liquids to compensate) or add more lime zest.  The hint of chocolate and the crunch of the toasted coconut and cacao nibs is a wonderful counterpart to the creaminess of the “custard.”  I’m pretty happy with the results of this challenge.  Bring on the lima beans (not)!

Chocolate-coated Key Lime-Coconut Creme Pie

INGREDIENTS

Crust:

  • 1 cup nut meal (I used almond, left over from making milk)
  • 1 cup walnuts
  • 1 tbsp. hemp seeds
  • 2 tbsp. maple syrup
  • 2 tbsp. date puree

Crust coating:

  • 1 cup semi-sweet chocolate chips
  • 1 tbsp. coconut oil
  • 1/4 toasted coconut flakes
  • 2 tbsp. Choffy or cacao nibs
  • 1/2 tsp. vanilla extract

Filling:

  • 1 cup full fat coconut milk
  • 1/2 cup water
  • 1 tbsp. agar flakes or powder
  • 1 tbsp. arrowroot powder mixed with 1/4 cup cool water
  • 12 oz. silken tofu
  • 1 tbsp. key lime zest
  • 1/4 cup key lime juice
  • 2 tbsp. maple syrup
  • 1/2 tsp. liquid stevia

DIRECTIONS

Make the crust:
Pour the walnuts into the food processor and pulse until coarsely chopped.  Add the nut meal and hemp seeds and pulse a few times to combine.  Add in the remaining ingredients and process until a moist meal is formed.  Pour into deep 9″ pie dish and use wet hands to pat out the crust until evenly distributed along the bottom and sides.

Chocolate-coating:
Line a small baking pan or dish with aluminum foil.  Set aside.  In a double boiler, melt the coconut oil and chocolate.  When smooth, remove from heat and stir in the vanilla, Choffy (cacao nibs) and toasted coconut.  Spread about half of the mixture along the bottom and up the sides of the prepared crust.  On the prepared baking sheet, drop melted chocolate to form small disks – you aren’t going for perfection here.  Put baking sheet and crust in the ‘frige while you prepare the filling.

Filling:
In a small saucepan, bring the coconut milk, water and agar to a boil.  Boil gently for 5 minutes, stirring frequently.

Meanwhile, combine the lime zest, silken tofu, lime juice, maple syrup, stevia liquid and arrowroot mixture in a food processor and process until very smooth.  When the coconut milk mixture is ready, pour it into the food processor and pulse a few times to incorporate it into the tofu mixture.  Pour into the prepared crust and refrigerate until firm.

Serve garnished with disks of coconut-Choffy-chocolate on top.

Chocolate-coated Key Lime Pie An Unrefined Vegan

Key Limes in Bowl

 

85 thoughts on “Chocolate-coated Key Lime-Coconut Creme Pie

      1. dandelion_blower

        Key Lime Pie is my favorite! Coconut cream pie is my second favorite. So, I think this one needs to be made.

  1. Somer

    I would have never thought of putting chocolate with the key lime. Dynamite! Looks so good and I love how you “healthied” it up!

    Reply
      1. Somer

        eating a grilled cheezeeta sandwich with homemade tomato soup. If only I had some pie for dessert, life couldn’t get any better!

    1. An Unrefined Vegan

      I was the same way. And then I made chocolate tofu pudding. The bowl had to be pulled away from me. If you like chocolate, that’s what I’d make first – guaranteed to win you over.

      Reply
  2. tearoomdelights

    A wonderful use for tofu! Your photographs are getting ridiculously good, are you taking lessons? This pie looks incredibly professional, I would definitely order it in a restaurant.

    Reply
    1. An Unrefined Vegan

      Coming from you, the expert of cafe confections, that is a real compliment! Photos are funny, it’s still very hit or miss for me and I should take lessons, probably… The lighting is SO important and since I use only natural light it can either make a photo or break it.

      Reply
  3. infinebalance

    You know…. I have never purchaed key limes either. I’ve never eaten key lime pie for that matter. Considering how much I love lime, I thought key limes were only good for pie. Anyway… love this recipe. Coconut, chocolate, crust… yummmm.

    Reply
  4. Shira

    Sweet experiment!! Looks amazing Annie! Though I must say I DO love a good Lima bean too (for real!) just not so much the digestive after effects ( lol) … I like your choice! :)

    Reply
    1. An Unrefined Vegan

      Maybe it’s time for you to share a fool-proof lima bean recipe with us, Shira! A little beany guidance. The lima beans I remember eating from my youth just had a texture…that I just didn’t like. I need to try again.

      Reply
      1. Shira

        Could be a god idea! I don’t know if it is just childhood memories, but we ate them a lot (cheap easy protein!) but I do remember a creamy, garlicky goodness — I might just do that Annie! I still think I’d take the pie though :) Yummo..

  5. terra

    Limes! I love limes!
    I’m so glad that your pie recipes require stuff I already have at home! (Well, I’ll have to get a bag of key limes, but you know what I mean.)

    Reply
  6. GiGi

    I for one am quite glad you made a pie with limes not limas for a key lime pie. I think that is key. I made a key lime pie from cashews and avocados once. This looks better. I’m new here at this nifty blog!

    Reply
  7. Terra Kroll

    that looks absolutely amazing. I might slip out the silken tofu for an avocado (I’m trying to steer clear from the phytoestrogens). Key Lime pie is my favorite dessert ever, never thought to add cacao nibs to the crust! Can’t wait to try this! :)

    Reply
  8. veganmonologue

    Nice job, girl! Haven’t made key lime pie in awhile, though I do have a great recipe that involves avocado as the main creamy ingredient. I used to make Key Lime pie a lot more, it’s a big Florida thing. In Key West I had a slice of chocolate-covered key lime pie on a stick and it was really good! This reminds me of that.

    Reply
  9. Lou

    Yummo! I love these type of desserts… and anything that involves cacao nibs. Actually I love to say the word NIBS over and over – it’s quite fun ;)

    I’ve never tried an actual Key Lime… not really available in these parts, but I LOVE limes anyway. I think a lot of things here Down Under are passed off as “Key Lime Pie” and the likes, but that’s a bit of a fib because they ain’t the REAL DEAL Key Limes! I wonder what the difference is?

    Reply
    1. An Unrefined Vegan

      Nibs, nibs, nibs!

      From my (ahem) vast experience…Key limes are much smaller (and hence, much cuter) than regular limes. The flavor seemed the same to me – but perhaps the difference was just too subtle for me to detect.

      Reply
  10. Bridget

    So many people don’t like Coconut…I love it! Yesterdat I had a Coconut milk, Banana and Strawberry smoothie for breakfast. Delish! Great recipe!

    Reply
    1. An Unrefined Vegan

      My mom complimented me on my Key lime pie than asked, “Why did you put coconut in it? I hate coconut!” ;-) I don’t understand it – it’s so delicious and unique. Your smoothie sounds perfect – great combination!

      Reply
  11. Richgail Enriquez

    Hehe well I’m glad you went with limes and not lima beans :) This recipe looks decadent.

    Reply
  12. * Vegan Sparkles *

    Woooo, another dish I have never tried (add it to the red velvet cake and miso soup), but I love the sound of this – so tropical, creamy and tangy, yummo! I think I need to introduce it to my favourite Aussies! :-)

    Reply
      1. hannah

        It was excellent and is going in to my keeper file for desserts. I did serve it with a touch of freshly whipped cream (hopefully none of your fans will be too harsh about this!) … Used chia seeds in place of hemp, and rough-chopped bittersweet chocolate in place of chips. Also skipped the stevia extract and added a pinch of sugar instead. Didn’t have agar flakes or arrow root, but suspected them of thickening the ‘custard’ and so used a little cornstarch in water instead. It set well, but if there was a flavor component intended there, I missed it.

        I love the idea of vegan baking, as a non-vegan, since there tends to be so much butter in everything – vegan baking forces you to use more plant-based ingredients, obviously, so even high-calorie and high-sugar treats are bringing different things into our food life than our standard fare pies and tarts. I’ll definitely be playing with this one more – perfect cool, creamy, tart combo with summer upon us!

      2. An Unrefined Vegan

        Wow, Hannah! Thanks for letting me know how your key lime pie adventure went. The first time I made this I used cornstarch and for some reason it didn’t set up – which is why I turned to agar and arrowroot the next time around. I wasn’t taking any chances!

  13. Sophie33

    This pie is one of your most creative yet, I say! I love every layer of it: so good!
    Waw! Just so georgous, beautiful but I so much love to digg in right now! I can’t wait to try it & than make mini tartlets out of it! Yum! xxx

    Reply
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