Lime Icebox Pie Top 9 Free/Gluten-Free/Vegan

This vibrant, creamy Key Lime Icebox Pie is a cool and tangy dessert perfect for hot days or anytime you need a slice of something refreshing. With a no-nonsense cookie crumb crust and a silky, citrusy filling made with coconut cream and lime juice, this pie is top 9 allergen free and entirely plant-based. Bonus? It’s freezer-friendly and finished with a sweet layer of vanilla cream “cheesecake” topping that makes every bite dreamy.

Ingredients

For the Crust:

• 1 1/2 cups cookie crumbs (any flavor — great use for frozen or leftover cookies!) - Pro tip: oatmeal cookies twice baked taste very similar to a graham cracker crust

• 2 tablespoons palm oil shortening, melted (I use Spectrum brand)

For the Lime Filling:

• 8 oz coconut cream (from a can)

• 5 oz lime juice (about 10 tablespoons)

• 1 teaspoon agar agar powder

• 1 tablespoon maple syrup

• 1/4 cup + 2 tablespoons granulated sugar

• 1/4 teaspoon salt

• Zest of 1 lime

For the Topping:

• 14.1 oz Violife Cream Cheese (2 packages)

• 1 cup granulated sugar

• 1/4 teaspoon vanilla powder

Instructions

Make the Crust:

1. Preheat oven to 350°F (175°C).

2. In a food processor, pulse cookies into fine crumbs.

3. Add melted shortening and pulse again until mixture resembles wet sand.

4. Press the mixture into a 9" pie pan using the back of a measuring cup to compact it evenly.

5. Bake for 12 minutes, then press the crust again firmly right after removing from the oven (this helps it hold together).

6. Cool completely at room temperature or freeze for one hour before adding the filling.

Make the Lime Filling:

1. In a microwave-safe bowl, warm the lime juice for 1 minute and stir in the agar agar until fully dissolved. The mixture should thicken slightly as you stir.

2. In a small saucepan, combine the coconut cream, maple syrup, sugar, salt, and lime zest.

3. Warm the mixture over low heat until just combined, then add the agar-lime juice mixture.

4. Increase heat to medium-high and whisk continuously until the mixture reaches a gentle boil (about 10–15 minutes).

5. Let it boil for 1 minute, then remove from heat.

6. Set a timer for 20–30 minutes and whisk the mixture every 5 minutes while it cools at room temperature. Do not refrigerate during this step.

7. Once slightly thickened but still pourable, slowly pour into the cooled or frozen crust. Frozen crust is best for setting up custard quickly, if refrigerated only crust, it may take double the time to set.

8. Let the pie sit at room temperature for 30 minutes until the filling sets. Once you gently wiggle the pie pan and the mixture moves just slightly, it’s ready for the refrigerator. Refrigerate for at least 2 hours or overnight.

Make the Topping:

1. In a stand mixer with paddle attachment, beat the Violife cream cheese on medium speed for 2 minutes.

2. Scrape down the sides, add sugar and vanilla powder, and beat 2 more minutes until smooth. If sugar feels gritty, beat for 1 more minute.

3. Once the lime filling is fully set, gently spread or pipe the cream topping over the chilled pie.

Serve & Store:

• Serve cold. Garnish with extra lime zest or cookie crumbs if desired.

• Store in the refrigerator for up to 5 days.

• Freezer friendly: Wrap tightly and freeze for up to 1 month. Defrost in the refrigerator overnight before serving.

• What is Agar Agar?
  Agar agar is a plant-based gelling agent made from red algae, often used as a vegan substitute for gelatin. It sets quickly and holds its shape beautifully, making it ideal for recipes like pies, jellies, and cheesecakes. It activates when boiled and begins to set as it cools — no refrigeration needed to firm up! Just make sure to stir it well and give it a little time to work its magic.