#limepie

This vegan lime pie is a delightful combination of tangy lime filling and crunchy biscuit base. Perfect for refreshing dessert lovers who appreciate a zesty treat without any animal products.

Ingredients: 200g vegan digestive biscuits. 80g dairy-free spread, melted. 400ml can of coconut milk, chilled overnight. Zest and juice of 3 limes. 100g caster sugar. 1 tsp agar agar powder. 2 tbsp cornstarch. 1/4 cup cold water. Fresh lime slices and zest, for garnish.

Instructions: Set the oven to 180C 350F and heat it up. The digestive biscuits can be broken up into small pieces by putting them in a food processor or a plastic bag and rolling them around with a rolling pin. Add the melted dairy-free spread to the biscuit crumbs and mix them together well. Using the back of a spoon, press the biscuit mixture into the bottom of a greased pie dish so that it's spread out evenly. Once the oven is hot, put the biscuit base in it for 10 minutes. Then take it out and let it cool completely. Open the cold can of coconut milk without shaking it while the biscuit base cools. Take the thick cream on top and put it in a mixing bowl. Don't clean the bowl. Make the coconut cream smooth and creamy by whisking it. The lime zest, lime juice, caster sugar, agar agar powder, and cornstarch should all be mixed together in a saucepan. As you whisk in the cold water, make sure it stays smooth. Stir the mixture all the time while heating it over medium-low heat until it starts to get thicker. If the lime mixture gets too thick, take it off the heat and fold in the whipped coconut cream until it's all mixed in. Spread the lime filling out evenly on top of the biscuit base that has been left to cool in the pie dish. Put the pie in the fridge for at least four hours, or until it's set. Add fresh lime slices and zest to the top before serving. Cut it up and enjoy!

Prep Time: 20 minutes

Cook Time: 10 minutes