Fresh and Zingy Lime Pie with Aquafaba Cream
Ingredients
Lime Pie
- 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 the oven to 180°C.
In a food processor, combine the ginger biscuits and melted coconut oil until mixed. Press this mixture into a 9-inch tart tin and bake for 20 minutes or until set. Allow it to cool after removing from the oven.
Zest and juice the limes and lemons. In a pan, combine coconut milk, lime and lemon juice and zest, cornstarch, and agar. Bring the mixture to a boil while stirring continuously. Optionally, add matcha for color. Pour this filling over the cooled base.
For the aquafaba cream, whisk the aquafaba in a clean mixing bowl for 5-6 minutes until stiff peaks form. Slowly add cream of tartar, vanilla extract, and sugar while continuing to whisk. Beat for an additional five minutes until the mixture is thick and stiff.
Scoop the aquafaba cream into a piping bag and pipe it on top of the lime pie.
Finish by topping the pie with lime zest.
