Easy 3 Ingredient Pie Crust or other pre-baked nut-free Pie Crust of Choice
This Easy Pie Crust is Vegan, Gluten Free, Grain Free, Oil Free, and made with only 3 healthy ingredients! Perfect for Pies, Quiches, and more!
Ingredients
• 1 ¼ cup Fine Almond Flour (I like Bob’s Red Mill)
• ⅓ cup Tapioca Flour or Arrowroot Powder
• 2 tbsp Ground Flax + 5 tbsp Water
• 3/4 tsp Salt Instructions 1. Combine the Ground Flax with Water in a small bowl, and let sit for 5-10 minutes to thicken.
In the meantime, whisk the Almond Flour, Tapioca Flour, and Salt together in a medium to large bowl.
Add in the thickened Flax, and mix until a dough forms. You can start out mixing with either a spatula or fork, but will eventually need to use your hands. The dough should be damp, but not stick to your fingers (if it is, add in 1 tbsp increments of Almond Flour until the texture is as desired).
Place the ball of dough between 2 sheets of parchment paper, and roll the dough out until it becomes wide enough to cover the base of your pie tin. Peel off the top layer of parchment paper, and gently place your pie tin on top of the dough. Flip the tin over, and remove the other sheet of parchment paper, which should now be on top. 5. Use your fingers to press the dough evenly into the pie tin (it should be damp, but not sticky). Poke several holes in the dough using a fork. Place the pie tin in the freezer for 20 Minutes; during this time, turn the oven on to 400F.
Cover the dough with Foil and pie weights (or dried beans), then bake for 15 minutes. Uncover, then use the pre-baked pie crust in any recipe of your choosing! Directions for Key Lime Filling
• ½ cup fresh Lime Juice
• 1 tsp Lime Zest • ½ cup Maple Syrup (or other liquid sweetener of choice)
• 1 13.5 oz can Full Fat Coconut Milk
• 1 tsp Vanilla Extract
• 5 tbsp Organic Cornstarch*
• Pinch of salt
• Optional: Vegan Whipped Cream, for topping Instructions
1. Prepare or pre-bake your 3 Ingredient Pie Crust, if you haven’t already.
2. Next, add all of the filling ingredients into a medium saucepan. Bring to a boil over medium-high heat, stirring occasionally.
3. Once the mixture is boiling, reduce the heat to medium and cook for 7-9 minutes, stirring constantly so nothing sticks to the bottom of the pot.
4. Once the mixture has thickened, pour it into your pre-baked Pie Crust and gently “tap” the pie tin to bring any air bubbles to the surface. Note: keep in mind that this mixture will thicken even more once cooled, so it may appear to be “too runny” at first.
5. Refrigerate the Pie for at least 5 hours (preferably overnight) to allow for it to set and thicken. Serve with Vegan Whipped Cream, or as desired. Notes
• Key Lime Pie is traditionally made with a Graham Cracker Crust, but I opted to make my 3 Ingredient Pie Crust instead. You can do that as well, or use any homemade or store-bought pre-baked Vegan Pie Crust of your choice.
• I have only tested this recipe using a non-GMO Cornstarch as a thickener and would recommend using that for best results. However, it will probably also work with Arrowroot Powder or Tapioca Flour.
• This Pie lasts well in the fridge for up to 7 days, but do not freeze it. This will alter the consistency of the pie and make it spongy.
Recipe credit: Soha of Perfect Pair 4 Balance and My Bowl.com