I found that Nature’s Charm makes a sweetened condensed coconut milk, and a coconut evaporated milk. Naturally I wanted to try out some recipes I had before going vegan and use these products to veganize them. Well… all my baking experiments usually fail the first time – bad. But then I realize what I need to do, and it does fine for “take 2”. Not with this.
Key Lime Fail #1
The filling recipe that I was basing this recipe off of had sour cream, and that was the only thing I needed to “veganize”. So for this I soaked cashews and replaced the sour cream with soaked cashew sauce and blending it all together…
Key Lime Pie Fail #2
I decided to cook the graham cracker crust for a few minutes before adding in the filling. And instead of cashews, this time I replaced it with avocado instead… thick creamy avocado. Should work right? RIGHT?!
Key Lime Pie Fail #3
So this time instead of avocado I used plain coconut milk yogurt to replace the sour cream to give it tang and I decided to add a few tablespoons of arrowroot for it to firm up.
Key Lime Pie #4
I guess 4th times a charm? I got a vegan frozen pie crust because I was done with the graham crackers. I baked it for 10 minutes in the oven like the directions said. I heated up the filling on the stove instead of putting it in the oven. Just to boiling so the arrowroot would thicken and combine everything, and then turned it off and poured it into the pie shell. Once it cooled for about 20 minutes on the counter, I carefully put it into the fridge to HOPEFULLY set overnight Saturday night.
Sunday – we had PIE, not goo, not cobbler, but PIE! I have been wanting to try the coconut cool whip so I had gotten that to put on top, and it went perfect with it! Definitely learned a few things with this, and I’m glad for the fails. And nothing makes you feel better when you actually have success at a recipe or anything you’ve been struggling with for weeks.