1. Set oven temp to 375 degrees F

2. Blitz the graham crackers and butter until it resembles wet sand

3. Press into pan of choice (ie. 8” spring foam pan)

4. Bake for 5 minutes or until golden brown and let it cool

5. Mix all filling ingredients in a blender. Vitamix is the most glorious invention

6. Pour into cooled graham cracker crust

7. Bake for 5-7 minutes*. You will want to see little tiny bubbles pop!

8. Let it cool in the fridge for a couple of hours until the filling is set

*Alternatively you can freeze this for 4-6 hours and enjoy your key lime pie raw! 

TIP: I like to double my crust recipe. I love each bite to have equal amounts of texture! But totally not necessary.

Crust

1.5 cups graham crackers 

5 tbs of vegan butter

Optional, 1/4 cup sugar

Filling

1 cup raw cashews (soaked overnight or min. 4 hours)

3/4 cup fatty coconut milk

1/4 cup coconut oil

1/3 cup of sweetened condensed coconut milk (or replace with 1/3 cup of maple syrup or agave)

1/2 cup lime juice

1 heaping tbs of lime zest + more for topping

Optional coconut whip topping

Scoop out the solid parts of the canned coconut milk

Mix with whisk attachment until light and fluffy

Add desired amount of icing sugar to taste, and maybe vanilla if that tickles your fancy.