Chef Shai’s Signature Vegan and Gluten-Free Coconut Key Lime Pie

30 mins Prep Time

48 mins Cook Time

Written By

TasteToronto

Ley lime pie is the quintessential summertime dessert. Chef Shai Mandel's vegan and gluten-free version ups the ante with coconut cream instead of condensed milk and bakes a deliciously crunchy almond and coconut brittle to top your pie. The perfect addition to any backyard party this summer!

Ingredients

Crust

1 cup gluten-free rolled oats
1 cup almond flour
Pinch of salt
6 tablespoons coconut sugar
3-5 tablespoons coconut oil, melted

Coconut Custard

1 lime zested
1/3 cup granulated sugar
3 tablespoons cornstarch
1 2/3 cups (440 mL) coconut cream
1 teaspoon vanilla extract
1/4 cup shredded unsweetened coconut
Pinch of salt

Brittle

1 1/3 cups sliced almonds or seeds of choice
2 tablespoons unsweetened shredded coconut
Pinch of salt
1 tablespoon coconut oil
1/4 cup maple syrup
1/2 teaspoon vanilla extract

Whipped Topping

400 mL chilled coconut cream
1/4 cup icing sugar
1 teaspoon vanilla extract

Directions

Crust

5 Steps

Step 1

Preheat your oven to 350°F.
Step 2

Add oats, nuts, salt and coconut sugar to a food processor and pulse until a fine meal is achieved.
Step 3

Add melted coconut oil, starting with 3 tablespoons and adding more if it's too dry. Pulse until a loose dough is formed. You should be able to squeeze the mixture between two fingers and form a dough instead of it crumbling. If too dry, add a bit more melted coconut oil.
Step 4

Transfer mixture to your 9-inch pie plate or tart pan, press evenly and firmly into the sides of the pan, and then the bottom of the pan.
Step 5

Clean and dry all dishes used to prepare your crust.

Coconut Custard

4 Steps

Step 1

Sprinkle your shredded coconut on a small sheet pan lined with parchment paper. Bake in the pre-heated oven for 3 minutes, or until lightly toasted. Remove from the oven and let cool.
Step 2

In a small bowl, rub together the zest and sugar until fragrant. Juice your lime into a small bowl and set aside.
Step 3

In a medium saucepan, whisk together the cornstarch, granulated sugar and salt. Whisk in the coconut cream and bring to a boil whisking vigorously. Cook for 2-4 minutes or until mixture is thick and visible ribbons have formed. Remove from the heat and fold in toasted coconut and vanilla. Season to taste with lime juice.
Step 4

Pour evenly over your crust. Using an offset spatula, carefully smooth into an even layer. Cover with plastic wrap and place in the freezer to blast chill.

Brittle

7 Steps

Step 1

Preheat your oven to 325°F. Line a small sheet pan with parchment paper and set aside.
Step 2

Mix your almonds and unsweetened shredded coconut together in a medium bowl.
Step 3

Heat the maple syrup, coconut oil and salt in a small saucepan over high heat. Cook stirring vigorously for 2 minutes or until mixture has thickened and is bubbling. Whisk in the vanilla extract and immediately pour over the almond mixture.
Step 4

Fold the syrup and almond mixture together until all ingredients are well incorporated.
Step 5

Working as quick as possible while the mixture is still hot, pour it onto the prepared sheet pan and spread it out evenly and as thin as possible.
Step 6

Bake for 15-20 minutes or until golden brown.
Step 7

Remove the brittle from the oven and let cool completely.

Assembly

3 Steps

Step 1

Place chilled coconut cream in a large mixing bowl. Using a hand mixer with the whisk attachment, whip until doubled in volume and fluffy. Add icing sugar and vanilla extract, and whip for 3 more minutes scraping down the sides as needed.
Step 2

Once the coconut custard layer has completely set and is cool to the touch, pipe the whipped topping on top. Garnish with toasted coconut and lime and set in the refrigerator for at least 2 hours or overnight.
Step 3

When ready to serve, cut with a large clean knife and top with small pieces of crumbled brittle.