It is supposed to be nice and firm, with a mousse-like texture but still, pretty firm!
Process avocados, coconut oil, lime juice, and 1/4 cup agave nectar in a food processor until filling is very smooth; pour over the crust, smoothing with the back of a spoon or spatula. I used regular limes for the zest. Rude or insulting comments will not be accepted. The crust contains ground oats, shredded unsweetened coconut, maple syrup (you can use any other liquid sweetener), … Bake for 20 minutes or until it turns golden brown. So I made the condensed milk the classic way – simmering milk (coconut milk) and sugar (stevia) together for what seemed like an eternity. You also want to let your vegan condensed milk cool in the fridge after making it so that it gets nice and thick. In the end it was looking at what the ‘regular’ version of key lime pie actually is that was the deciding factor. Make it using soy milk or rice milk powder so that it’s nice and thick for using in this pie. Hi Susen, I haven’t tried it in this recipe but I have for other recipes (the only brand I’ve tried is Nature’s Charm) and usually it works pretty much the same way. Get the latest vegan recipes sent directly to your inbox. Open the cans and scoop out only the hardened cream section that will have risen to the top into the bowl of a stand mixer, leaving the watery part behind.