Gluten-Free Key Lime Pie with Matcha
yields: 1 9-inch pie
Creamy and bright gluten-free key lime pie brightened with matcha with a no-bake vegan gluten-free filling made from coconut cream and avocados. Use a gluten-free flaky pie crust or a gluten-free graham cracker crust, or serve it crustless in dessert cups!
Ingredients
Gluten-Free Crust
- 1 gluten-free graham cracker crust, use no-bake option or bake and cool completely (dairy-free, if needed), OR
- 1 gluten-free pie crust, blind-baked and cooled completely (dairy-free, if needed), OR
- 1 store-bought gluten-free crust, (vegan, if needed)
Gluten-Free Key Lime Pie with Matcha
- ½ cup canned coconut cream, solid cream only (or solid cream only from canned full-fat coconut milk), chilled for at least two hours (*see brand note)
- 2 ripe medium avocados
- ⅓ cup pure maple syrup
- ⅓ cup key lime juice, from 2-3 limes, or substitute regular lime juice
- 2 tablespoons key lime zest, from 1½ limes, or substitute regular limes
- 1½ tablespoons high-quality matcha powder
- 1 tablespoon coconut oil
- ¾ teaspoon pure vanilla extract
- ¼ teaspoon kosher salt
For serving
- 1 batch coconut whipped cream, plan ahead: chill the coconut cream for at least 24 hours
- Optional: ¼ cup chopped dry-roasted macadamia nuts, for garnish
INSTRUCTIONS
Matcha Key Lime Pie
- Prepare your desired gluten-free graham cracker crust or gluten-free flaky pie crust (single crust blind-baked). Let cool completely before filling. Note: If also baking pie-shape cut-outs, place them on a separate small baking sheet with parchment paper, brushed with cream and sprinkled with sugar. Bake alongside the crust, but pull them out after 10-12 minutes, once lightly golden brown.
- Add all of your filling ingredients to a high-powered blender or food processor and puree until completely smooth, scraping sides as needed. Pour into cooked and cooled pie crust and chill for at least 2 hours.
- Prepare coconut whipped cream.
- Pipe or dollop coconut whipped cream onto the top of your pie and garnish with toasted macadamia nuts and, if using, baked pie crust shapes. Serve chilled.
Notes
Coconut Cream
I do not recommend using the coconut cream from Trader Joe's as they seem to have updated their supplier and the new consistency is a very oily/grainy and does not whip up well. I reliably use Native Forest, 365 brand, and Thai Kitchen coconut cream (in that order).Crustless Mousse Cups
For a quicker lighter version, skip the crust and divide the filling among 5 dessert cups or ramekins and top with coconut whipped cream.