Vegan Dairy-Free Lime Pie
Ingredients
- 300g ginger biscuits
- 100g coconut oil or vegan butter, melted
- 600ml coconut milk
- 4 limes
- 1 lemon
- 1 tbsp cornstarch
- 2.5 tsp agar agar
- 3/4 tsp matcha (optional)
Aquafaba cream
- 1/2 cup aquafaba (water from a tin of chickpeas)
- 1/2 tsp cream of tartar
- 1 tsp vanilla extract
- 2 tsp sugar
Preparation
Preheat oven to 180°C.
Process ginger biscuits and coconut oil in a food processor until combined.
Press into a 9 inch tart tin and bake for 20 minutes until set.
Remove and allow to cool.
Zest and juice limes and lemons.
Add coconut milk, lime and lemon juice and zest, cornstarch and agar to a pan and bring to the boil, stirring continuously.
Stir through matcha for colour.
Pour filling over the base.
Add aquafaba to a clean mixing bowl and whisk for at least 5-6 minutes until it starts to form stiff peaks.
Add in cream of tartar, vanilla extract and sugar slowly while whisking.
Keep beating for a further five minutes; the mix should be thick and stiff.
Scoop into a piping bag and pipe on top of pie.
Top with lime zest to finish.
