Vegan Margarita Frozen Pie

 

For a while now I have been trying to find a recipe that uses cream and/or condensed milk so that I can try to substitute them for coconut cream – just to see how it tasted! Then I found this amazing recipe from Bon Appetit that uses both! And what better recipe to add coconut milk to than an already tropical Margarita pie?!

So below is my vegan take on Bon Appetit’s Frozen Margarita Pie Recipe:

What You’ll Need:

  • 6 Tbsp. vegan butter

  • 10 graham crackers

  • 3 Tbsp. coconut sugar

  • ½ tsp. kosher salt.

  • 1 can chilled coconut cream

  • 5 limes, divided

  • 1 batch sweetened condensed coconut milk (recipe below)

  • 3 Tbsp. tequila

Sweetened Condensed Coconut Milk

  1. In a heavy bottomed pan combine one room temperature can of coconut milk (full fat) with 2/3 cup Agave Nectar (You can use another sweetener – as you can see I did from these pictures – such as maple syrup or coconut sugar, but I found that Agave works best)

  2. Set on medium heat and mix until the sugar is dissolved and fully integrated.

  3. Lower to a simmer and let sit without stirring for 30-40 minutes. (Make sure during this time that it stays at a simmer and doesn’t get up to a boil, otherwise it could burn).

  4. Remove from heat and cool completely. Remove any chunky, crystalized parts before adding to the recipe.

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The Pie

1.Melt the vegan butter in a small saucepan over medium heat.

2. Crumble 10 graham crackers into the bowl of a food processor. Add sugar, ¼ tsp. salt, and melted butter to bowl and process until mixture resembles wet sand (see picture).

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3. Transfer graham cracker mixture to a pie pan. Press firmly into bottom and up sides of dish. Freeze for while you make the filling.

4. Whisk coconut cream in an electric mixer (on high) until cream begins to thicken, 3–5 minutes.

5. Cut limes in half and juice over a glass measuring cup until you have 1/2 cup juice.

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6. Pour lime juice into another medium bowl and whisk in coconut condensed milk, tequila, and remaining ¼ tsp. salt.

7. Whisk in the whipped cream into lime juice mixture in thirds. Continue until incorporated. (It will be very runny)

8. Remove the pie crust from the freezer and pour in filling. Zest a lime on top of the pie.

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9. Return to the freezer and freeze at least 8 hours before serving.

How’s it Taste?

I’d love to know if you tried this recipe! Tag me on instagram (@thedotblog) or leave a comment below!

 

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