Lauren Hartmann & Julie Grace
A creamy, zesty, custard-like filling makes these Southern-inspired dessert bars irresistibly good.
January 22, 2024
This basic dessert sometimes includes egg yolks, however full-fat coconut milk steps in to lend luscious thickness to the filling of those bars from the Southern Vegan cookbook.
What you want:
For the graham cracker crust:
2½ cups vegan graham cracker crumbs
3 tablespoons brown sugar
1 cup vegan butter, melted
For the important thing lime pie filling:
1 cup lime juice
2 (15-ounce) cans full-fat coconut milk
1 cup sugar
1½ teaspoon lime zest
¼ teaspoon salt
6 tablespoons cornstarch
Vegan whipped cream, for garnish
What you do:
- For the graham cracker crust, preheat oven to 350 levels. Spray a 13 x 9-inch baking pan with cooking spray.
- In a big bowl, stir graham cracker crumbs and brown sugar. Pour butter into bowl and stir to coat. Be certain that graham cracker crumbs are moist and stick collectively when squeezed. Press graham cracker crumbs evenly into backside of ready baking pan. Bake crust 12 to fifteen minutes, or till brown and agency.
- For the important thing lime pie filling, in a medium saucepan over medium-high warmth, whisk lime juice, coconut milk, sugar, zest, and salt. Proceed whisking till combination is mixed. Add cornstarch to saucepan. Whisk to mix, ensuring there aren’t any lumps, for 3 to five minutes. Deliver combination to a simmer, scale back warmth to low and simmer for 3 to five minutes, whisking often, till filling is thick. Take away saucepan from warmth.
- When crust is finished, take away from oven. Pour filling into crust and clean out evenly. Let crust and filling cool for about quarter-hour, then put baking dish in fridge for at the least 4 hours to relax (the filling will look soupy at first, however will get agency and creamy as soon as cooled). Reduce into 2 x 2-inch squares and serve with vegan whipped cream.
For extra vegan recipes like this, learn:
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