Oats: Instead of flour or graham crackers, oats act as a more nutritious binder, keeping the crust in one piece. Toasted Pumpkin Seeds: Adds a nice nuttiness to the crust. Make sure you buy hulled pumpkin seeds. If they are not already toasted, you can do this yourself by heating them in a dry skillet for about 5-10 minutes or until they’re fragrant and popping. Coconut Oil: Helps the crust harden in the fridge and makes it easy to remove from the pie plate. Make sure to melt it completely before adding. Extra Firm Tofu: If you’ve never made a dessert with tofu before, this may seem like an odd ingredient. It’s a great way to achieve silky smooth cheesecake and pie fillings without all the added fat. Plus, tofu is vegan and loaded with plant-based protein. Make sure you buy extra firm, not firm or silken. These will not set properly in the fridge. Coconut Cream: For richness and creaminess. Coconut cream is the solid white part in a can of full-fat coconut milk. I find it is easiest to remove the cream when the can has been chilled for a couple of hours. Maple Syrup: For a little sweetness. Lime Juice + Zest: So while this may be a key lime pie recipe, key limes can be quite difficult to find. Don’t worry, regular limes will work just fine in this recipe. However, if you can get ahold of some key limes, feel free to use them!
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